Blintz Souffle
- ----------------------------------BLINTZES----------------------------------
- 8 oz Cream cheese; softened
- 2 c Cottage cheese, small curd
- 2 Egg yolk
- 1 tb Sugar
- 1 ts Vanilla extract
- 6 Egg
- 1 1/2 c Sour cream
- 1/2 c Orange juice
- 1/2 c Butter; softened
- 1 c Flour
- 1/3 c Sugar
- 2 ts Baking powder
- 1 ts Orange rind; grated
------------------------------BLUEBERRY SAUCE------------------------------
2/3 c Sugar
2 tb Cornstarch
1 ds Cinnamon, ground
1 ds Nutmeg, ground
1 c ;Water
1 c Blueberries; fresh
2 tb Lemon juice
Approx. Cook Time: 1:15 Blintzes:
Combine cheeses, egg yolks, 1 T sugar, and vanilla in a small bowl; beat at
medium speed of an electric mixer until smooth. Set mixture aside.
Combine 6 eggs, sour cream, orange juice, and butter in the container of an
electric blender; blend until smooth. Add flour, 1/3 cup sugar, baking
powder, and orange rind; blend until smooth. Pour half of batter into a
greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over
batter, and spread carefullly with a knife. Pour remaining batter over the
cream cheese mixture. Bake at 350 for 50 to 60 minutes, or until puffy and
golden. Serve immediately.
Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a
heavy saucepan. Gradually stir in water. Cook over medium heat, stirring
constantly, until the mixture comes to a boil. Boil 1 minute; stir in
blueberries and lemon juice. Serve warm.
2/3 c Sugar
2 tb Cornstarch
1 ds Cinnamon, ground
1 ds Nutmeg, ground
1 c ;Water
1 c Blueberries; fresh
2 tb Lemon juice
Approx. Cook Time: 1:15 Blintzes:
Combine cheeses, egg yolks, 1 T sugar, and vanilla in a small bowl; beat at
medium speed of an electric mixer until smooth. Set mixture aside.
Combine 6 eggs, sour cream, orange juice, and butter in the container of an
electric blender; blend until smooth. Add flour, 1/3 cup sugar, baking
powder, and orange rind; blend until smooth. Pour half of batter into a
greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over
batter, and spread carefullly with a knife. Pour remaining batter over the
cream cheese mixture. Bake at 350 for 50 to 60 minutes, or until puffy and
golden. Serve immediately.
Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a
heavy saucepan. Gradually stir in water. Cook over medium heat, stirring
constantly, until the mixture comes to a boil. Boil 1 minute; stir in
blueberries and lemon juice. Serve warm.
