Peanut Butter Souffle Recipe
How about one awesome recipe suggestion to attempt today? This Peanut Butter Souffle is too good to be passed up, so make a special note of it. A lip-smacking Dessert, this Peanut Butter Souffle completes your spread. You need to try this Peanut Butter Souffle just once! You'll certainly remain loyal to it forever!
Ingredients
2 tablespoons finely chopped peanuts
10 egg whites
1/2 teaspoon cream of tartar
3/4 cup peanut butter
1/2 cup honey
1/4 teaspoon vanilla extract
1 to 1 1/2 cups Carob Fudge Sauce
Chopped peanuts, for sprinkling
Directions
Preheat oven to 350°F.
Butter a 1 1/2- to 2-quart souffle dish, and scatter 2 tablespoons peanuts over bottom and sides of dish.
In large bowl of an electric mixer, beat egg whites until foamy throughout.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Do not underbeat.
Remove bowl and cover with a plate.
In a large bowl, blend together peanut butter, honey, and vanilla until smooth.
Whisk in 1 cup beaten egg whites to lighten mixture, using a wire whisk.
Fold in remaining egg whites until just blended, using a rubber spatula.
Spoon mixture into prepared souffle dish, and smooth top.
If there are any peaks, they will tend to over-brown.
Bake on middle shelf of oven for 45 minutes, or until souffle has risen, browned, and cracked.
The crack should appear dry.
Butter a 1 1/2- to 2-quart souffle dish, and scatter 2 tablespoons peanuts over bottom and sides of dish.
In large bowl of an electric mixer, beat egg whites until foamy throughout.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Do not underbeat.
Remove bowl and cover with a plate.
In a large bowl, blend together peanut butter, honey, and vanilla until smooth.
Whisk in 1 cup beaten egg whites to lighten mixture, using a wire whisk.
Fold in remaining egg whites until just blended, using a rubber spatula.
Spoon mixture into prepared souffle dish, and smooth top.
If there are any peaks, they will tend to over-brown.
Bake on middle shelf of oven for 45 minutes, or until souffle has risen, browned, and cracked.
The crack should appear dry.
