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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Jewish Cheese, Jewish 8 Servings

INGREDIENTS

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
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:

INSTRUCTIONS

BLINTZES
BLUEBERRY SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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