Easy to make Pumpkin Souffle
Served in individual ramekins, Pumpkin Souffle is a great alternative to pumpkin pie, and makes an impressive dessert for holiday entertaining.
- 1/3 cup evaporated milk
- 1 cup pumpkin puree
- ¼ cup superfine sugar
- ½ tsp vanilla
- 3 eggs, separated
- 2 tsp pumpkin pie spice
- Preheat oven to 375F.
- Mix evaporated milk and pumpkin puree until a thick liquid.
- Whisk sugar, vanilla and egg yolks with spice.
- Blend mixture into pumpkin.
- Beat egg whites until stiff peaks, fold into pumpkin.
- Immediately pour into a greased 5 or 6-cup ramekin.
- Bake 25 minutes, then serve immediately.
For lighter version that is just as easy to make, try this recipe at www.food.com
The Great Pumpkin!
Well, if you think a pumpkin is just something to eat or carve for Halloween think again. We’ve scared up some fun facts on this Halloween favourite!
- The first Jack O’ Lanterns were made from turnips.
- The largest pumpkin ever measured was grown by Ron Wallace, from Greene, Rhode Island. His 2009 pound pumpkin broke the world record at the Topsfield Fair in Topsfield, MA on September 28, 2012.
- Stephen Clarke holds the record for the world’s fastest pumpkin carving time: 24.03 seconds, smashing his previous record of 54.72 seconds. The rules of the competition state that the pumpkin must weigh less than 24 pounds and be carved in a traditional way, which requires at least eyes, nose, ears, and a mouth. (more…)
Menu
Vegetarian Three Bean Chili Soup
Chicken Tenders
Corned Beef Brisket
Curry Chicken
Breaded Tilapia
Leg of Lamb
Garlic Chicken
Bangers & Mash
Honey Chicken Wings
Hot Chicken Wings
Fried Chicken
Mac-n-Cheese
Starches & Veggies
Salad Bar
Menu
Lamb Chops
Chicken Stir-fry
Deep Fried Pollock
Beef Pot Roast
Baked Chicken Legs
Smoked Pork Sausage
BBQ Turkey Meatballs
Tequila Lime Wings
Honey Chicken Wings
Fried Chicken
Buffalo-style Chicken Tenders
Vegetarian Three Bean Chili Soup
Mac-n-Cheese
Starches & Veggies
Salad Bar




