Little Mo’s Sticky Toffee Soufflé
Serves 10
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Prep Time
35 min
Cook Time
55 min
Total Time
1 hr 30 min
Prep Time
35 min
Cook Time
55 min
Total Time
1 hr 30 min
Ingredients
  1. 2 large apples or 4 small apples
  2. 1 cup dark brown sugar
  3. 1 stick of butter
  4. 2 tbsp corn syrup
  5. 7 eggs
  6. 1 cup milk
  7. ½ cup ½ and ½
  8. ½ cup maple syrup
  9. ½ tsp vanilla
  10. 4oz cream cheese
  11. 6 dates [sliced]
  12. ½ cup golden raisons
  13. ½ cup walnuts [chopped]
  14. ½ cup rum
  15. 16 slices of white sliced bread [about ¾ of a loaf]
  16. ¼ cup granola
  17. 1 tbsp brown sugar
Instructions
  1. Peel 2 large apples or 4 small apples, cut into pieces and place in a small sauce pan with 1 tblsp maple syrup and 2 tbsp of water. Bring to a boil then reduce heat until apples are half cooked.
  2. Make the toffee: place 1 cup dark brown sugar, 1 stick of butter and 2 tbsp corn syrup in a medium frying pan. put the timer on for 5 minute, turn on high heat and stir constantly, the toffee will boil rapidly, do not stop stirring until the timer is finished. Remove the pan from the heat for later. DO NOT COOK LONGER THAN 5 MINUTES - [Toffee should be pliable when cool].
  3. In a large bowl using a mixer, mix the eggs, milk, ½ and ½, maple syrup, and vanilla.
  4. Take the cream cheese and pinch small pieces and drop into egg mixture.
  5. Add the chopped nuts, sliced dates and raisons and rum to the egg mixture stir and set aside
  6. Spray dish [8”x12”] with pam.
  7. Break the bread into pieces [approx. 1” pieces] and drop into the bowl with the egg mixture, make sure the egg mixture coats the bread.
  8. Using a large spoon, cover the dish with ½ of the egg / bread mixture
  9. Place pieces of the toffee [1” in size] on the first layer of the egg / bread mixture, using ½ of the toffee.
  10. Place ½ of the apples randomly over the egg / bread mixture along with the toffee.
  11. Now using the remainder of the egg / bread mixture, make your second layer, then add the rest of the toffee and apples [pushing the apples down into the egg/bread mixture].
  12. Cover with shrink-wrap and place in the fridge over night. In the morning, remove the shrink-wrap, and sprinkle granola and brown sugar over the top of the soufflé.
  13. Place in a COLD oven, turn temperature to 350F. When your oven reaches 350f , bake for 55 minutes.
Notes
  1. Can be serve plain or with half and half.
Shangri-La Cayman's Award Winning Luxury Bed & Breakfast http://www.shangrilabandb.com/
Strawberry Lemon Poppyseed Pancakes
Serves 3
Fresh strawberries, juiced lemons, and a few poppy seeds take your classic buttermilk pancakes to a whole new level of delicious!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
for the syrup
  1. • 1.5 cups strawberries, hulled and diced
  2. • 1.5 cups sugar
  3. • ½ cup water
  4. • ½ teaspoon vanilla
  5. • 1 tablespoon honey
for the pancake batter
  1. • 1¼ cups all purpose flour
  2. • 1½ tablespoons poppyseeds
  3. • 1 teaspoon baking powder
  4. • ¼ teaspoon baking soda
  5. • ¼ teaspoon salt
  6. • ¼ cup sugar
  7. • juice of 2 medium lemons
  8. • 1 cup buttermilk
  9. • ½ teaspoon vanilla
  10. • 1 egg
  11. • 1 cup strawberries, diced
Instructions
  1. Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
  2. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries
  3. Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.
Notes
  1. For the strawberries, this recipe calls for about 2 and a half cups. Just get a quart-sized container and split the strawberries in half between the syrup and the pancake batter, you don't need to follow exact measurements.
Shangri-La Cayman's Award Winning Luxury Bed & Breakfast http://www.shangrilabandb.com/