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Michael in Naples

Blintz Souffle refrigerated overnight and baked in the morning.

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Joined: Dec 18, 2005

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Posted to Thread #1689 at 12:55 pm on May 6, 2006

I do this when we have guests. I halved the original recipe since there are usually only 4 of us. But I have made it for a brunch gathering and serve it with bacon and sausages.

Blintz Souffle for 4

Recipe By :Cookery for Entertaining by Marlene Sorosky (HPBooks)
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast And Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter -- softened
2 tablespoons sugar
3 large eggs
3/4 cup sour cream
1/4 cup orange juice
1/2 cup all-purpose flour
1 teaspoon baking powder
Blintz Filling
4 ounces cream cheese -- cut up
1/2 pint small curd cottage cheese
1 large egg yolks
1/2 tablespoon sugar
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Butter a 9x9 inch baking dish; set aside. In a blender or large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish. Prepare Blintz Filling (below). Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with the batter. Pour remaining batter over filling. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.

Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden. Serve immediately with sour cream and assorted jams.

BLINTZ FILLING:
In a medium bowl or food processor fitted with the metal blade, combine all ingredients until blended.


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Per serving: 504 Calories (kcal); 36g Total Fat; (64% calories from fat); 18g Protein; 27g Carbohydrate; 279mg Cholesterol; 619mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 441 0 0 0


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