We welcomed back the Diva of Deliciousness herself, Tinky Weisblat, from Tinkycooks.com to Mass Appeal. She showed us how to make recipes with eggs.
Almost Cheese Soufflé
1 cup scalded milk
1/4 cup soft bread crumbs (you may just crumble up bread)
1 cup shredded store cheese (i.e., sharp cheddar)
1 tablespoon sweet butter
1 teaspoon Creole seasoning or 1/2 teaspoon salt
3 egg yolks, beaten until they are thick
3 egg whites, beaten until they are stiff
Preheat the oven to 350 degrees. Butter a 1- or 1-1/2-quart casserole dish.
In a saucepan combine the milk, bread crumbs, cheese, butter, and seasoning. Cook, stirring, over low heat until the cheese and butter have melted and the mixture is smooth. Remove from the heat.
Stir in the egg yolks; then gently fold in the egg whites.
Pour the mixture into the prepared casserole dish. Bake for 20 to 30 minutes.
Clara’s Orange Angel Pudding
1 envelope gelatin, dissolved in cold water
6 eggs, divided
1 cup sugar, divided
3/4 cup orange juice
2 pinches salt
1/2 large (or 1 small) angel food cake, broken into bite-sized pieces
1 cup cream, whipped and flavored with vanilla
Beat together the egg yolks, 1/2 cup of the sugar, the orange juice, and 1 pinch of salt. Cook over a double boiler until the mixture thickens and coats a spoon. Remove the mixture from the heat, and stir in the gelatin.
Beat together the egg whites, the remaining sugar, and the remaining salt until stiff. Fold the whites gently into the custard mixture. Line a springform pan with waxed paper or parchment, and alternate the custard and the cake in it beginning and ending with custard. Chill the mixture for 24 hours. Unmold the pudding, and cover it with whipped cream. Serves 8 to 10.