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    You are in: Home / Community Forums / Recipe Requests - General / The Six-Minute Soufflé by Carol Cutler
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    The Six-Minute Soufflé by Carol Cutler

    Sweet Baboo
    Sat Mar 03, 2012 7:45 pm
    Food.com Groupie
    I am trying to find low carb recipes, and remembered that there is a blender souffle recipe by Carol Cutler (Family Circle 1979) that uses cream cheese for the base, eliminating flour as an ingredient. I found the cheese souffle recipe on a blog posted by her daughter, but wonder if anyone has the ham souffle recipe to share? I believe that there is also an out of print cookbook by Ms. Cutler by the name The Six-Minute Soufflé, and the ham variation might be included there, as well as other blender cream cheese souffles.

    Many thanks,
    Kathy
    Jezski
    Wed Mar 07, 2012 8:56 am
    Food.com Groupie
    I do have a copy of the book. Also has Roquefort souffle, Hot Potato souffle and Salmon Souffle. I have made Scallops With Gin Cream...vintage?...retro?, Scallops with Gin Cream, which appeared in her book. since 1982.
    Here is the Ham Souffle recipe:

    1 Tblsp soft butter
    6 eggs
    1/2 cup heavy cream
    1 tsp Worcestershire sauce
    dash Tabasco
    1 tsp prepared mustard
    4 tsp tomato paste
    large pinch of salt
    1/4 tsp. pepper
    1/2 lb. mild smoked ham
    11 ounces cream cheese

    Preheat oven to 375.

    1. Select a 6-cup souffle dish or other deep baking dish and grease liberally with the butter.

    2. Put in an electric blender the eggs, cream. Worcestershire sauce, Tabasco, mustard, tomato paste, salt and pepper. Blend until the batter is smooth.

    3. While the blender is running, cut the ham into 1/2" cubes, removing any fat. With blender still running, add the ham a few cubes at a time. Next add the cream cheese in pieces and blend until the ham and cheese are completely incorporated into the batter. Blend at high speed for a few seconds.

    4. Pour the batter into the prepared dish and place it in the hot oven. When the top is brown and puffy, shake the dish a little. If the center is still soft, it will jiggle. The souffle can be served this way or baked a few minutes longer until the center is firm. Serve at once.
    Sweet Baboo
    Wed Mar 07, 2012 10:51 am
    Food.com Groupie
    THANK YOU! I really appreciate you taking the time to share this recipe. We have two diabetics in the family who need to be very strict with carbohydrate intake, so this recipe will be very helpful, as well as delicious I'm sure.

    Again, many thanks, and kind regards,
    Kathy
    Jezski
    Wed Mar 07, 2012 12:26 pm
    Food.com Groupie
    Kathy, I'm also posting my message here just in case it disappears!

    I'm happy to help! You have a great memory if you can remember this from a magazine article so long ago!! I'm impressed! The book was published in 1976.

    The book says: "This souffle can be prepared and placed in its mold several hours in advance and kept in a cool spot. If the kitchen is hot put it in the refrigerator, but allow an extra 5 minutes for baking."

    The salmon souffle recipe says to "use these ingredients following the above preparation steps. Remove the skin and bones from the salmon when placing it in the blender. Use a 5-cup baking dish."

    6 eggs
    1/2 cup sour or heavy cream
    1 tsp Worcestershire sauce
    dash Tabasco
    1 tsp anchovy paste
    salt and pepper
    1 8-ounce can salmon, drained
    1 Tblsp butter

    I assume you add the cream cheese to the blender at the end. I've never made any of her souffles. I'm kind of intrigued though,might have to try one. As I said, we really like her recipe for Scallops in Gin Cream.

    Hope it works for you!
    Janet
    Sweet Baboo
    Wed Mar 07, 2012 3:09 pm
    Food.com Groupie
    How very kind of you to continue helping me on my quest for low carb and diabetic friendly dishes...my family thanks you very much! I find the information about preparing the souffle ahead of time to be especially desirable...no last minute mess in the kitchen while entertaining. If my oven gets fixed by then, I shall try it on the weekend for company.

    I have saved your scallop recipe so that sometime in the future if my husband is not just diet and exercise controlled, I will be able to make it. That dish looks very good.

    With much appreciation for your help,
    Kathy
    Jezski
    Thu Mar 08, 2012 6:38 am
    Food.com Groupie
    Here's the Hot Banana Souffle:

    1 Tblsp soft butter
    6 eggs
    1/2 cup heavy cream
    juice 1/2 lemon
    1 Tblsp Kirsch
    1/4 cup sugar
    2 large bananas
    11 ounces cream cheese
    Optional: whipped cream flavored with Grand Marnier

    Preheat oven to 375.

    1. Select a 6-cup souffle dish or other mold and grease it liberally with the butter. Put the eggs, cream. lemon juice, Kirsch and sugar in the blender and blend until the batter is smooth.

    2. While the blender is running, peel the bananas and pull off any fibers. Break the bananas into chunks and add them, one at a time, to the blender with the motor still running. Next add the cream cheese in pieces. When all the ingredients are thoroughly mixed, run the blender at high speed for a few seconds.

    3. Pour the batter iinto the prepared dish and place it in the hot oven. Bake until the top is lightly browned and puffy. Shake the dish a little. If the center is still soft it will jiggle. It can be served now or baked longer until the center is firm. Serve at once. Pass the optional whipped cream.

    This souffle can be prepared several hours in advance, placed in its mold and kept in a cool spot. If the kitchen is very hot, put it in the refrigerator but allow an extra 5 minutes for the baking.
    Sweet Baboo
    Sun Mar 11, 2012 10:01 pm
    Food.com Groupie
    Thanks for including the dessert recipe as well. I made a variation of it tonight, This is the first of the blender/cream cheese souffles I have made, but I am now keen to try others. To lower the carb value, I subbed 2/3 cup of sugar free freezer strawberry jam (which was made with Splenda) for the bananas, and served it with sliced strawberries and whipped cream which I sweetened with Splenda. Apparently, sugar is not needed for structure, so this worked well. I think it is the amount of liquid in a substitution which might upset the balance in the recipe, and 2/3 cup of jam was lucky guess.
    jeanine08
    Wed Jan 30, 2013 11:43 am
    Newbie "Fry Cook" Poster
    I have the recipe for the ham souffle. I'm happy to share.
    I'm looking for the "Hot Potato Souffle". Does anybody have it ???
    Thanks
    jeanine08
    Wed Jan 30, 2013 11:45 am
    Newbie "Fry Cook" Poster
    Would you please share the recipe for "Hot Potato Souffle". Thanks
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