Whoever heard of a frozen cheese soufflé? Trust me, you’ll be glad I turned you
on. I discovered this recipe in college in a food processor cookbook. The same
one I discovered the frozen cranberries in. The book has fallen apart or I would give
you the title because this book was worth every penny. It is kind of
crazy that I have been making these recipes for over thirty years and they are
still as scrumptious as when I made them way back when.
know why I ever made that cheese soufflé way back when, but I suspect it had to
do with the Julia Child craze. She made a lot of soufflés and they always
seemed to be a lot of work. In actuality they aren’t, but when you are in
college who wants to go through the trouble of whipping egg whites and then
beating yolks? Maybe that is why I was attracted to this soufflé, because it
requires nothing but a food processor. No baking and whipping egg whites at the last minute; you can stick it in the freezer and
bake it when you want. It never fails to wow guests, and it never disappoints on
flavor. Though it isn’t as light as Julia’s, it is rich and creamy and
weekend. I wasn’t sure if or when I would use it, but I knew eventually it would
find a home. Well, it didn’t take long. Sunday morning before everyone left me, I put it in the oven. My kids even got out of bed to eat it. Or should I say
scarfed it? Unfortunately not many leftovers for me.
the crusty, golden, cheesy parts that stick to the side of the soufflé dish. You
will see what I mean when you make your own. The only drawback to this recipe is that you need to put it in the oven about 90 minutes before you want to eat it. I kind of look
at this as newspaper time. You know-when everyone is still sleeping and you
have the paper to yourself?
weekend is here. And though this makes for a satisfying brunch it also makes a
superb light dinner. It is perfect for a luncheon, too. In fact, it is just a
perfect dish. You will worship me for this recipe. Well, I did always want to
be a princess.
Time to make: About 20 minutes to prepare and 60-90 minutes to bake
2 T Parmesan over sides and bottom of buttered dish. To the remaining cheese in
the work bowl, add eggs, sour cream, mustard and salt. Combine well. With motor
running, add the cubes of cheddar and cream cheese, a few at a time. When all
are added blend 20-25 seconds. Pour mixture into prepared dish, cover well and
1 hour and 30 minutes or until center is set. If you like it crusty you can
bake it longer. You may bake it without freezing in a preheated 350 degree oven
for about 50 minutes.
More great brunch ideas:
Everything but the Bagel Scrambled Eggs
Migas Scrambled Eggs
Fresh Strawberry Crepes
Belgian Liege Waffles
Simple Green Chile Egg Souffle
Overnight Mexican Egg Casserole
Cheese Blintz Casserole Souffle