Category: Half And Half

Easy Blender Cheese Souffle

1/6/2021

Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese or other cheese of your choice)
11 ounces cream cheese (or reduced calorie Neufchatel)

Instructions

Preheat oven to 375 degrees.
Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
Cut cream cheese into cubes and add to container while motor is running.
Pour mixture into soufflé dish.
Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
Bake individual soufflés for 15 to 20 minutes.
Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.

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Old Fashioned Strawberry Ice Cream

7/15/2020

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Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional

Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
Puree the fruit in a blender.
If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
Transfer the puree to a bowl and cool in the refrigerator.
Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
Slowly, while the blender is running on its slowest speed, add the heavy cream.
Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
Garnish and serve.

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Easy Blender Cheese Souffle

Old Fashioned Strawberry Ice Cream

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