Only the Best Butter Recipes
If you're not familiar with soufflé cakes, this dessert may look a little odd but it's delicious. The cake is designed to be eaten once it has collapsed and cooled (just the opposite of a regular soufflé).
Editor's Note: This recipe was requested by a Gourmet reader who stayed at the Inn at Sunrise Point in Camden, Maine, and wrote: \"Innkeepers Rich and Jackie Diehl's signature breakfast dish was a fabulous cr\u00E9me br\u00FBl\u00E9e French toast, which we would love to make at home.\"\r\n\r\n
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
After receiving three letters about rainbow cookies with practically identical recipes attached, we knew we had to try them.
Andrea Giordano of North Babylon, New York, loved rainbow cookies as a child and was thrilled to be able to get the recipe from a coworker.\r\n\r\n
Stephanie Lenzo, of Kings Park, New York, wrote, \"These have to be my favorite Christmas cookies of all. They are part of my holiday tradition.\"\r\n\r\n
Tracy Tortora of Marion, Massachusetts, calls these cookies Venetians and said they were the best from the assortment her grandmother baked every Christmas.