A Souffle' To Fall For...breakfast at a Mt. Hood Bed and Breakfast!

view from a table...Mt. Hood HamletWhen we make reservations at an Oregon Bed and Breakfast, we usually know what to expect!  A cozy inn, beautiful and comfortable accommodations, gorgeous views and that special seat when we are the honored guests at an innkeepers breakfast table.

When Diane and Paul hosted us at their inn, the Mt. Hood Hamlet, we were in for a treat!  The following recipe was submitted by these innkeepers giving credit to a recipe book by Marion Cunningham called, "The Breakfast Book." A simply scrumptious souffle', a lovely presentation and a totally unexpected treat...all with a view!

OATMEAL SOUFFLE'

1 cup milk
2 Tablespoons butter
3/4 cup quick-cooking oatmeal
1/3 cup cream cheese (low-fat)
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup raisins
1/2 cup chopped walnuts
3 eggs, separated

Preheat the oven to 325F.  Butter and sugar a 1-1/2 qt. souffle' dish or casserole or several ramekins.

Put the milk and butter into a medium saucepan and heat until barely boiling.  Slowly add the oatmeal, stirring constantly.  Cook the oatmeal until thick, stirring often.  Remove from the heat and add the cream cheese, salt, sugar, nutmeg and cinnamon.  Stir briskly to blend and smooth the mixture.  Beat the 3 yolks slightly and slowly add them to the oatmeal, stirring constantly.  Stir in the raisins and walnuts.

Beat the egg whites until they are stiff but still moist.  Using a rubber spatula, gently stir and fold the whites into the oatmeal mixture.  Don't over fold; fold only until no large lumps of whites remain.  Spoon the mixture into the souffle' dish.  Bake for 35 to 40 minutes, or until the center still trembles a trifle but most of the souffle' is set.  (Ramekins at 325F for 25 minutes or so).

Serve immediately with cream or warm milk.  This souffle' is still tasty when cold and fallen.

The Mt. Hood Hamlet Bed and Breakfast also serves this oatmeal souffle' with warmed maple syrup and pear butter.

Thanks again Paul and Diane for sharing this delicious recipe!  And it's always great to know if any our blog readers have tried our recipes.  Let us know if you make this or any other recipe on this site. 

See you soon at another Oregon Bed and Breakfast Guild inn!

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