Blintz Brunch Bake Recipes

Steps:

• Heat oven to 325°F.
• Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
• Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
• Bake 45 min. or until center is set.

Steps:

• Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

Steps:

• Preheat oven to 325 degrees.
• Beat cream cheese, ricotta cheese, 2 of the eggs, lemon juice and zest with electric mixer on med speed until well blended.
• Set aside.
• Place flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate bowl; beat with wire wisk until well blended.
• Spread 1/3 of the dough onto bottom of greased 13x9 inch baking dish; cover with cream cheese mixture.
• Top with spoonfuls of the remaining dough.
• Bake 45 minutes or until center is set.Cut into 16 pieces to serve.Sprinkle with powdered sugar if desired.

Steps:

• Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside.
• Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth.
• Pour 1/2 of the flour mixture into greased 13x9-inch baking dish.
• Spoon cream cheese mixture evenly over flour mixture.
• Gently spoon remaining flour mixture over top.
• Bake at 325°F for 45 minutes or until set.
• Cut into squares.
• Sprinkle with powdered sugar, if desired.

Steps:

• Preheat oven to 375.
• Grease a 9X13 pan.
• Mix the first five ingredients well.
• In a large bowl, cream butter and sugar.
• Add eggs one at a time beating well.
• Add flour and baking powder.
• Mix in sour cream and yogurt and add orange juice.
• Pour 1/2 of batter into prepared casserole dish, layer in filling and then top with remaining batter.
• Bake 45-50 minutes until lightly browned.
• In small saucepan, combine caramels and water.
• Cook over low heat, stirring occasionally, until smooth and well blended.
• Stir in pecans; cool until thickened slightly.
• Slice into squares and serve with caramel nut sauce on the side.

Steps:

• Heat oven to 375* F. Butter and flour a 9x13 inch casserole pan.
• To make filling: In a small bowl, beat the cream cheese. Add cottage cheese, 1 egg, 1 tbsp sugar, and vanilla. Beat together and set aside.
• To make batter: In a large bowl, cream together butter and 1/3 c sugar. Add the 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, sour cream, and orange juice and mix well.
• Pour 1/2 the batter into the casserole. Spread filling over batter. Pour remaining batter over top.
• Bake at 375* F for 45-50 minutes or until lightly browned. Cut into squares and serve garnished with dollops of sour cream and preserves.

Steps:

• Lightly coat a rectangular pan or glass casserole dish with butter or margarine.
• Set oven at 350 degrees.
• Place blintzes in single layer.
• Blend ingredients thoroughly and pour over blintzes.
• Refrigerate overnight.
• Bake for 45 minutes.