| 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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