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Thursday, April 05, 2007


Hey! Let's Get Crackin’! It’s egg season right? This is an easy skillet
soufflé for Easter or Passover.
Skillet Soufflé with Strawberries
Makes 6 servings
This mock soufflé made in a skillet tastes just as delicate as those *real* ones and is a lot less fussy—and more foolproof.
1 pint strawberries, thickly sliced (3 cups)
1 tablespoon Grand Marnier or other orange liqueur
2 tablespoons plus 1/2 cup granulated sugar
6 large eggs, separated
1/4 teaspoon salt
1/3 cup cold water
1/2 teaspoon vanilla extract
1-1/2 tablespoons butter
Confectioners sugar, for dusting (optional)

1. Preheat the oven to 350°F. 2. In a small bowl, toss the strawberries with the Grand Marnier and 2 tablespoons of the sugar. Let stand at room temperature while you make the “soufflé.” 3. In a large bowl, whisk the egg yolks until thick. 4. In a separate bowl, with an electric mixer, beat the egg whites with the salt until frothy. Beat in the water and remaining 1/2 cup sugar until soft peaks form. Beat in the vanilla. 5. In a large, nonstick skillet, heat the butter over medium-low heat, swirling the pan so the butter coats the sides. Heat until the butter starts to bubble. 6. Gently fold the egg-white mixture into the egg yolks and pour the mixture into the pan. Cook until a light crust begins to form on the bottom, 3 to 4 minutes. Transfer to the oven and bake for 13 to 15 minutes, until golden brown and puffed. Serve straight from the pan. Spoon the strawberries and juices alongside.


Sheila said...

Yummy...this looks amazing, and so light, ( it leaves room for chocolate....!)
Happy Easter to you and your beautiful family...I hope the Easter Bunny finds
hugs xx

Sam I Am said...

this looks YUMMY!! and EASY! can it really be that easy??? I always get nervous when having to make peaks.. what if i beat too much..or not enough!! yikes! lol
Going to print this out..and give it a whirl..
Love your blog! I LOVEEEEE bunnies too!!!! :)