Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Orange Souffle
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons butter
1/4 cup all-purpose flour
1 dash salt
2/3 cup milk
1 teaspoon finely shredded orange peel
1/3 cup orange juice
4 egg yolks
4 egg whites
1/4 cup sugar
Orange Sauce
1/2 cup sugar
2 tablespoons cornstarch
1 dash salt
1 1/2 cup orange juice
1 tablespoon butter
directions
Attach a buttered and sugared foil collar to a 2 quart souffle dish; set aside.
In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt. Add milk; cook and stir till thickened and bubbly. Remove from heat; stir in orange peel and juice.
In a small mixer bowl beat egg yolks about 5 minutes or until thick and lemon colored. Gradually stir orange mixture into beaten egg yolks. Wash beaters thoroughly.
In a large mixer bowl beat the egg whites to soft peaks. Gradually add sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn into ungreased souffle dish.
Bake in a 325 degrees F oven for 60 to 65 minutes or till a knife inserted near center comes out clean. Serve immediately with Orange Sauce.
For Orange Sauce: In a medium saucepan combine sugar, cornstarch, and salt. Stir in orange juice. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat; stir in butter. Serve warm.
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nutrition data
222 calories, 9 grams fat, 31 grams carbohydrates, 5 grams protein per serving.
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