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Pumpkin And Cheddar Souffle Recipe


Pumpkin And Cheddar Souffle Recipe
vermont Cabot Cheese recipe for an impressive souffle in a mini pumpkin

Midgelet

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Ingredients
  • 8 mini pumpkins
  • 4 large eggs
  • 4 tsp flour
  • 1/4 tsp baking powder
  • 3 oz Cabot cheddar ( ex: habanero )
  • salt and pepper to taste

Directions
  1. bake uncut pumpkins in 1/4 inch water in a 350F oven about 40 minutes and cool
  2. Remove tops with a paring knife,remove seeds, pulp leaving a 1/4 inch shell
  3. place 4 cups of pumpkin flesh in a bowl
  4. separate eggs
  5. Stir yolks into pumpkin with combined flour and baking powder
  6. Stir in cheese
  7. beat whites stiff and fold into mixture
  8. Place into pumpkins and bake 12 to 15 mins or puffed and set

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Comments


This looks delicious and I can imagine the presentation would be equally impressive! Thanks for sharing :)


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