| 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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