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Blintz Souffle #2

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Cheese Jewish

Ingredients:

BLINTZES
  • 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
BLUEBERRY SAUCE
  • 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

Directions:

Approx. Cook Time: 1:15 Blintzes: 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