Lemon  Souffle






1/2 cup plus 2 tablespoons granulated sugar 

1/2 cup milk    

1 teaspoon grated lemon zest 

3 large eggs, separated and divided  

2 tablespoons all-purpose flour

1/4 cup fresh lemon juice 

1/8 teaspoon salt    

1/8 teaspoon cream of tartar 

powdered sugar  






Preheat oven to 400 degrees.

Adjust oven rack to the lowest possible position.


Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons of granulated sugar.

Refrigerate on a baking sheet until ready to use.


Scald milk and lemon zest over medium heat.

Remove from heat, and cool.


With an electric mixer, beat remaining 1/2 cup granulated sugar and 2 egg yolks

in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times.

(Discard third yolk.)


Gradually mix in flour until blended, scraping down side of bowl.

Add milk mixture to egg mixture, and mix thoroughly.


Add lemon juice and salt; place mixture back over low heat (or in a double boiler).

Cook, stirring constantly, about 3 minutes or until thick and creamy.

Remove from heat, and cool completely.


Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds.

Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form.

(Do not overbeat; if the whites appear dry and granular, they are overbeaten.)


Stir about 1/4 of egg whites into cooled egg mixture to lighten it.

Fold in remaining whites gently, using a rubber spatula, just until incorporated.

(Do not overmix.)


Pour mixture gently into prepared souffle cups to top of rim.

To help souffles rise properly, run your finger around rim of dish to wipe edges.


Bake at 400 for 10 minutes; reduce heat to 350, and continue to bake 4 minutes

or until exterior is set and center is slightly loose when shaken,

and souffle has risen above dish.


Dust with powdered sugar, and serve immediately


Serves 8






Biltmore's  Bread  Pudding






8 cups cubed day-old bread

9 eggs

2 1/4 cups milk

1 3/4 cups heavy whipping cream   

1 cup granulated sugar

3/4 cup butter, melted

3 teaspoons vanilla extract

1-1/2 teaspoons ground cinnamon






1 cup granulated sugar   

1/4 cup water

1 tablespoon lemon juice

2 tablespoons butter

1 cup heavy whipping cream






Preheat oven to 350 degrees.  


Place bread cubes in a greased 13 inch x 9 inch baking dish.


In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon.

Pour evenly over bread.


Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.


Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil.

Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color.

Stir in butter until melted.

Add cream.

Remove from the heat.


Serve with bread pudding.



Serves 12






Banana  Pudding






1 package (3.4 ounces) instant vanilla pudding mix

1 1/4 cups cold water

1 can (14 ounces) sweetened condensed milk

2 cups whipped topping 

24 to 32 vanilla wafers

3 large firm bananas, sliced 




In a large bowl, combine pudding mix, water and milk.

Beat on low speed for 2 minutes.


Chill for 5 minutes.

Fold in the whipped topping.


In individual dessert dishes, layer wafers, pudding, bananas and more pudding.


Top each with a wafer.


Chill until ready to serve.



Serves 6








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