Norton-breckenridge house's blintz souffle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Small curd cottage cheese |
| 2 | Egg yolks | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | pack | (8-oz) cream cheese |
| 1½ | cup | Sour cream |
| ½ | cup | Orange juice |
| 6 | Eggs | |
| ¼ | cup | Butter, melted |
| 1 | cup | Flour |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Cinnamon |
| Sour cream for topping | ||
Directions
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@...> Date: Fri, 11 Oct 1996 08:19:37 -0500