Blintz Souffle Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
BLINTZES
8 ounce: Cream cheese, softened
2 cup: Cottage cheese, small curd
2: Egg yolk,
1 tbsp: Sugar,
1 tsp: Vanilla extract,
6: Egg,
1 1/2 cup: Sour cream,
1/2 cup: Orange juice,
1/2 cup: Butter, softened
1 cup: Flour,
1/3 cup: Sugar,
2 tsp: Baking powder,
1 tsp: Orange rind, grated
BLUEBERRY SAUCE
2/3 cup: Sugar,
2 tbsp: Cornstarch,
1 dash: Cinnamon, ground
1 dash: Nutmeg, ground
1 cup: , Water
1 cup: Blueberries, fresh
2 tbsp: Lemon juice,
Approx. Cook Time: 1:15,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp