Norton-breckenridge House’s Blintz Souffle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Small curd cottage cheese |
| 2 | Egg yolks | |
| 1 | T | Sugar |
| 1 | t | Vanilla |
| 1 | 8-oz cream cheese | |
| 1 1/2 | c | Sour cream |
| 1/2 | c | Orange juice |
| 6 | Eggs | |
| 1/4 | c | Butter, melted |
| 1 | c | Flour |
| 1/3 | c | Sugar |
| 2 | t | Baking powder |
| 1/2 | t | Cinnamon |
| Sour cream for topping |
INSTRUCTIONS
Grease a 9"x13" baking pan. In a small bowl, beat together cottage cheese, egg yolks, sugar, vanilla, and cream cheese until smooth. Set aside. In a medium bowl, beat together remaining ingredients for batter. Pour half of batter mixture into prepared pan; carefully spoon filling evenly over batter. Cover and refrigerate for 2 hours or overnight. Bake uncovered at 350 degrees for 50-60 minutes. Serve with sour cream on the side. Serves 8. Posted to FOODWINE Digest 10 Oct 96 From: Anne Goldberg <anne-goldberg@NWU.EDU> Date: Fri, 11 Oct 1996 08:19:37 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2655
Calories From Fat: 1358
Total Fat: 153.8g
Cholesterol: 1797.9mg
Sodium: 2661.4mg
Potassium: 1744.6mg
Carbohydrates: 224.3g
Fiber: 4.3g
Sugar: 109.2g
Protein: 94.4g