Print It
Lemon Ricotta Souffle
From THE PARSONAGE INN
One Dozen eggs One cup of sugar One package of cream cheese 1/2 cup of sour cream 12 oz of Ricotta cheese 1/8 teaspoon of mace 1/4 teaspoon of Almond extract 1/2 teaspoon of Lemon extract 1/4 teaspoon of Vanilla extract One cup of Half and Half 1 1/2 cups of Milk One loaf of Plain white bread cut in cube (no crust) 13x9 Glass Pan (Spray with Pam) Topped with a mixture of sugar, cinnamon and melted sweet butter Bake at 350 degree for about 1 hour in a water bath Served with a Fruit sauce or Blueberry Syrup |
Our Favorite Recipes
Green Chili and Chorizo Breakfast Strata
Green Chili and Chorizo Breakfast Strata prepared by The Parsonage Inn...Read More