Baked blintz loaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine melted |
| 2 | Eggs | |
| 1 | teaspoon | Baking powder |
| 3 | tablespoons | Sugar |
| ¾ | cup | Milk |
| 1¼ | cup | Flour |
| 1 | pounds | Cottage cheese |
| 2 | tablespoons | Margarine; softened |
| 1 | Egg | |
| 1 | tablespoon | Sour cream |
| 1 | teaspoon | Salt |
| 4 | ounces | Cream cheese |
Directions
FILLING
From: aring@...
Date: Sat, 3 Aug 96 17:18:06 PDT This is a good recipe to break the fast with as it is light and easy to prepare. We had it after Tisha b'Av as well.
Source: "The Spice and Spirit" cookbook Preheat the oven to 350 degrees. Grease a 9 x 5" loaf pan. Combine all the batter ingredients in a bowl and beat well. Pour half the batter into the loaf pan.
Mix all filling ingredients in a separate bowl and beat well. Pour filling over batter.
Cover with second half of the batter. Bake for one hour. Let cool for 10 minutes. Serve with applesauce or sour cream.
I add a little bit of cinnamon to the filling. It is also good with raisins added.
JEWISH-FOOD digest 300
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .