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Sour Cream Souffle presented by Loghouse & Homestead on Spirit Lake
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6 large egg yolks
1/2 cup sour cream mixed with 1/4 cup grated Parmesan cheese
1/4 tsp salt
6 stiff-beaten egg whites
3 tablespoons butter
1/2 cup sour cream sweetened with 1 tsp sugar or to taste
Fresh berries of your choice
Beat egg yolks till thick and lemon-colored, about 5 minutes; beat in 1/2
cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites.
Melt butter in a 10" heavy, oven-going skillet; pour in egg mixture,
leveling gently. Cook over very low heat 10 minutes. Carefully move to
325 degree oven and bake for 15 minutes until golden and puffed. Cut
into 4 wedges and serve with a dollop of the sweetened sour cream and top
with berries. Serves 4.
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Loghouse & Homestead on Spirit Lake
Vergas, Minnesota
You'll feel transported in time at this inn where no detail has been overlooked!
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Click here for pictures and information about the inn.
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More Loghouse & Homestead on Spirit Lake Recipes:
Walnut/Cinnamon Waffles
| Spirited Baked Apple
| Buttery Maple Scones
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More Recipes
Other Egg Dishes
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