| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 1/2 |
c |
Sour cream* |
| 1/2 |
c |
Orange juice |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Margarine; (at room temp or melted) |
| 1 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
pk |
(8 oz) cream cheese (softened) * |
| 1 |
|
Egg* |
| 1 |
pt |
Cottage cheese* |
| 1 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PART A
PART B
I have a blintz souffle recipe that doesn't use store-bought
blintzes. It's cheap, simple, and only uses two bowls in the prep
stage. Here goes:
Beat part "A" together in blender or with electric mixer. Pour 1/2
into a 9x13" buttered pan.
Mix together part "B". Pour mixture over batter by the spoonful.
Cover with remaining batter from above.
Bake 45-55 minutes @ 350 degrees. Serves 12
*Note: Non-fat/low-fat versions of these ingredients work, as do egg
substitutes.
For Passover, here are adjustments:
1 C. flour = 5/8 C. matza cake meal
1 t. baking powder = 1/4 t. baking soda + 1/2 t. cream of tartar
I can't tell you how many times I've made this recipe, and it ALWAYS
is a huge success. You can add a little cinnamon to the batter, and
that only enhances it.
Posted to JEWISH-FOOD digest by Mvanraalte@aol.com on Dec 14, 1998,
converted by MM_Buster v2.0l.
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