| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast |
6 |
Servings |
INGREDIENTS
| 4 |
oz |
Cream cheese; softened |
| 8 |
oz |
Small curd cottage cheese |
| 3 |
|
Eggs; plus one egg yolk |
| 1/4 |
c |
Plus 1 Tbs. sugar |
| 1/2 |
c |
Plus 1 Tbs. flour |
| 3/4 |
ts |
Vanilla |
| 3/4 |
c |
Sour cream |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Butter; melted |
| 1 |
ts |
Lemon peel; grated |
| 1 |
ts |
Baking powder |
| 1 |
c |
Fresh or frozen mixed berries, thawed |
| 3/4 |
c |
Blackberry of blueberry syrup |
INSTRUCTIONS
BLINTZ
TOPPING
Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch high
sides (2 quart pan). For the blintz: Place cream cheese, cottage cheese,
the egg yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a blender
container. Blend on low speed until smooth, stopping and scraping down side
of container once. Transer cheese mixture to bowl: set aside. Do not wash
blender. Place the 3 eggs, sour cream, milk, butter and lemon peel in
blender container. Blend on medium speed until smooth. Add combined 1/2 cup
flour, 1/4 cup sugar and the 1 tsp. baking powder. Blend on high speed
until smooth. Pour half of the batter into the baking dish. Drop small
spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour
remaining batter on top. Bake until puffy and edges begin to turn golden,
about 45 minutes. For the topping: Combine berries and syrup in a small
saucepan. Heat over low heat until warm, stirring occasionally. Cool blintz
on wire rack for 5 minutes. To serve, cut into squares; top with berries.
Makes 6-8 servings.
Formatted by Vicki Oseland (oselands@countrygourmet.com)
NOTES : This is a streamlined version of the traditional cheese-filled
blintz.
Posted to MC-Recipe Digest V1 #871 by Country Gourmet
<oselands@countrygourmet.com> on Oct 27, 1997
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