Blintz Souffle Recipe 43

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
• Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Steps:

• Melt butter in 9x13 casserole.
• Put the 12 blintzes in the buttered casserole to cover bottom.
• Mix all ingredients together and pour over the blintzes.
• Bake at 350* for 45 minutes to 1 hour.

Steps:

• Melt butter in a 9x13 inch glass baking dish.
• roll frozen blintzes in butter and place side by side. There will be room between each blintz.
• Blend all ingredients and pour over blintzes.
• Refrigerate overnight.
• Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top. Serve immediately.
• Serve with sour cream and preserves.

Steps:

• Melt butter in an 9"x13" pan.
• Place blintzes over butter in one layer.
• Blend the other ingredients with the eggs and pour over the blintzes.
• Bake 45 minutes at 350°F or until the top starts to brown.
• The souffle can be served with powdered sugar, strawberries, or any other fruit.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish.
• Place baking dish in the oven until butter is melted and evenly coats the bottom of the dish, 3 to 5 minutes.
• Arrange cheese blintzes seam-side down in 4 rows of 3 blintzes each. Turn blintzes over twice, ensuring they are coated with melted butter.
• Beat sour cream, eggs, orange juice, sugar, vanilla extract, and cinnamon vigorously in a bowl until well-blended. Pour mixture evenly over blintzes. Give the dish a shake to ensure blintzes are evenly coated.
• Bake in the preheated oven until a knife inserted into the center comes out clean and top is browned, 45 to 50 minutes.

Steps:

• Preheat oven to 350°F.
• For filling: In a small bowl, beat cream cheese until smooth.
• Add ricotta cheese, egg yolks, sugar, and vanilla extract; mix thoroughly.
• Set aside.
• For blintz: In a large bowl, cream together butter and sugar.
• Add eggs and beat well.
• In two separate bowls, combine flour with baking powder and yogurt with orange juice.
• Add alternately to egg mixture, and stir until thoroughly blended.
• Pour half of batter into a greased 9 x 13 x 2 inch glass dish.
• Cover batter with filling, spreading evenly to sides of pan.
• Top with remaining batter.
• Bake 45-55 minutes or until golden-brown.
• Remove from oven and cool 15 minutes before cutting.
• Serve with fresh sweetened fruit.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
• To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
• Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
• Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
• Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.