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Archive for the ‘Breakfast & Recipes’ Category

Pumpkin Puff Pancakes, an Autumn Treat…

October 21st, 2014 by Antonio

pumpkin puff pancakesThe Empress of Little Rock has long been known for the amazing breakfasts that are served daily in the grand formal dining room.  Bob Blair and Sharon Welch-Blair have created a menu influenced by both their travels and their many years as owners of The Empress.  Each day at The Empress promises a new and even more delicious entree for you to eat by candlelight.  Some of our favorites include Ham and Asparagus Bundles, Grand Marnier French Toast and warm Toasted Cheese Strata.  But one of our most popular dishes is only served in the fall and winter, and guests await impatiently for Pumpkin Puff Pancake season to roll back around.  The Empress is now serving this delectable dish, but we are including the recipe here, so that all of our friends can enjoy them at home as well.

Good luck on your version of our well-known autumn favorite, but if you want to get them directly from the source, book a night at The Empress now!

PUMPKIN PANCAKES USING BISQUICK
2 Cups Bisquick
1/2 cup canned pumpkin (check color of mixture to make sure this is enough can go up to ¾ cup)
1 teaspoon ground cinnamon
1 cup milk
2 slightly beaten egg yolks
1 tablespoon sugar
2 tablespoons oil
4 egg whites beaten till they form peaks
Combine milk, pumpkin, egg yolks, & oil to Bisquick- stirring just to blend.

Gently fold beaten egg whites into batter. Check thickness – if necessary add more milk

HOT CIDER SYRUP:
3/4 CUP APPLE CIDER
1/2 CUP BROWN SUGAR
1/2 CUP LIGHT CORN SYRUP
1/2 TEASPOON LEMON JUICE
1/8 TEASPOON GROUND CINNAMON
1/8 TEASPOON NUTMEG
Combine ingredients and heat 20 minutes to reduce

 

Best Chocolate Souffle for Valentine’s Day !

February 12th, 2014 by Antonio

Red Velvet Souffle

Reel in your Valentine with this decadent Red Velvet Souffle

Make this EASY Red Velvet Soufflé for your special sweetheart this Valetines!  It’s quick, easy, and can even be made with a sugar substitute.  Bon Appetit’!

Red Velvet Soufflés With Whipped Sour Cream

1 Tbsp butter

3 Tbsp. granulated sugar

1 (4-oz.) bittersweet chocolate baking bar, chopped

5 large eggs, separated

1/3 cup granulated sugar

3 Tbsp. milk

1 Tbsp. red liquid food coloring

1 tsp. vanilla extract

Pinch of salt

2 Tbsp. granulated sugar

Powdered sugar

Preheat oven to 350 degrees. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.   Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 eggs yolks, ¼ cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

Beat 5 egg whites and salt at high speed with a heavy-duty electric mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indention around edges of mixture. (This will help the soufflés rise.)

Bake at 350 degrees for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with whipped sour cream.

Whipped Sour Cream    Makes about 2 cups

¼ cup whipping cream, ½ cup sour cream, 2 Tbsp. sugar

Beat together all ingredients at medium to high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve whipped sour cream immediately.

Channel 11 Features Chef Sharon for Valentine’s Day Red Velvet Souffle

February 7th, 2013 by Antonio

Red Velvet Souffle

Reel in your Valentine with this decadent Red Velvet Souffle

Be sure to watch tomorrow morning on Today’s THV Morning Show at 6:45 to catch Sharon’s favorite Valentine Recipe.  It will delight your special someone with a gourmet surprise you make yourself and you’ll look like a professional, and it’s not very hard!!  Check out the video below.Here’s the recipe:

Red Velvet Soufflés With Whipped Sour Cream

1 Tbsp butter

3 Tbsp. granulated sugar

1 (4-oz.) bittersweet chocolate baking bar, chopped

5 large eggs, separated

1/3 cup granulated sugar

3 Tbsp. milk

1 Tbsp. red liquid food coloring

1 tsp. vanilla extract

Pinch of salt

2 Tbsp. granulated sugar

Powdered sugar

Preheat oven to 350 degrees. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.   Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 eggs yolks, ¼ cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

Beat 5 egg whites and salt at high speed with a heavy-duty electric mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indention around edges of mixture. (This will help the soufflés rise.)

Bake at 350 degrees for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with whipped sour cream.

Whipped Sour Cream    Makes about 2 cups

¼ cup whipping cream, ½ cup sour cream, 2 Tbsp. sugar

Beat together all ingredients at medium to high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve whipped sour cream immediately.