CHEESE SOUFFLE DREAMS

10 oz        Cream Cheese
1 tsp         Baking powder
1/4 tsp     Salt
1/4 tsp    Worcestershire sauce
1 tsp         Onion juice (optional)
2                Eggs, separated
36             2” round bread cups*
Paprika   (optional)
Caraway seeds (optional)

Mix all ingredients except for egg white and bread cups for about 2 minutes, then add beaten egg whites. Fill the bread cups with this mixture with a pastry bag or drop from a teaspoon. Dust with paprika or sprinkle on caraway seeds.

Bake at 350 for 15 to 20 minutes until golden brown, or they can be put under the broiler. These can be frozen.

*Bread Cups:
Using a 2 2/3 inch round cutter (or a juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt.

Bake at 300 for 10-15 minutes until toast are firm to the touch and slightly golden in color. Fill as desired.