| 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 | t | Baking powder |
| 1 | 8 oz cream cheese | |
| softened * | ||
| 1 | Egg* | |
| 1 | pt | Cottage cheese* |
| 1 | T | Sugar |
| 1 | t | Vanilla |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2326
Calories From Fat: 950
Total Fat: 107.4g
Cholesterol: 1499.5mg
Sodium: 3588.2mg
Potassium: 1749.6mg
Carbohydrates: 215.4g
Fiber: 3.6g
Sugar: 113.9g
Protein: 120.9g