Quick Blintz Loaf Recipes

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CHEESE BLINTZES

Mom's cheese blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!

Provided by Michele Murray

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 9

Number Of Ingredients 8



Cheese Blintzes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
  • Trim crusts from bread and roll the slices flat.
  • In a small bowl combine sugar and cinnamon to make a mixture.
  • In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
  • Bake for 10 minutes. Serve with sour cream.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 35.2 g, Cholesterol 104.6 mg, Fat 40 g, Fiber 1.5 g, Protein 9.5 g, SaturatedFat 24.5 g, Sodium 592.1 mg, Sugar 8.1 g

1 (1 pound) loaf white bread
4 tablespoons white sugar
2 teaspoons ground cinnamon
2 (8 ounce) packages cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
½ cup butter, melted
1 pint sour cream

QUICK BLINTZ LOAF

This is a requested Recipe from a local PBS TV Station. It is so easy and quick to make, yet so delectible! I know it will become one of your favorite's too!

Provided by BB502

Categories     Breads

Time 50m

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 5



Quick Blintz Loaf image

Steps:

  • Preheat oven to 350°.
  • Butter Glass Loaf Pan.
  • Melt Butter and put into large bowl.
  • Add the Cottage Cheese.
  • Mix until Creamy Smooth.
  • Slowly add the Bisquick.
  • Add the Sugar.
  • Add the three Eggs, one at a time, mixing well after each.
  • Pour mixture into loaf pan.
  • Bake 350° uncovered, for 40 minutes.
  • Set aside to cool for 5 to 8 minutes.
  • Slice about 8 even slices.
  • Serve with Jam, Preserves or Sour Cream on the side.

Nutrition Facts : Calories 236.4, Fat 16.9, SaturatedFat 9.2, Cholesterol 110, Sodium 414.6, Carbohydrate 11.8, Fiber 0.2, Sugar 7.2, Protein 9.4

1/2 cup butter, melted
1 lb small curd cottage cheese
1/2 cup Bisquick
3 tablespoons sugar
3 eggs, beaten

BLINTZES

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 1/2 dozen

Number Of Ingredients 4



Blintzes image

Steps:

  • With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
  • Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
  • Make assorted fillings, roll up and fry, or bake or freeze for another day.

1 cup whole milk
4 large eggs lightly beaten
1 cup all purpose flour
1 teaspoon salt

HUNGARIAN BLINTZ LOAF (PALACSINTA FELFUJT)

Provided by Gil Marks

Categories     Fruit Juice     Dairy     Brunch     Dessert     Bake     Rosh Hashanah/Yom Kippur     Casserole/Gratin     Cream Cheese     Fall     Kosher     Shavuot     Cottage Cheese     Sour Cream     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 17



Hungarian Blintz Loaf (Palacsinta Felfujt) image

Steps:

  • 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 9-inch square baking pan.
  • 2. To make the batter: In a blender, food processor, or large bowl, beat together all the batter ingredients until smooth.
  • 3. To make the filling: Combine all the filling ingredients.
  • 4. Pour half of the batter into the prepared pan, drop the filling by heaping tablespoonfuls over the batter, then carefully top with the remaining batter (the layers will mix a bit). The loaf can be covered and refrigerated for up to 24 hours. Return to room temperature before baking.
  • 5. Bake until puffed and lightly browned, 50 to 60 minutes. Serve warm, accompanied with a fruit sauce or fresh fruit if desired.

Batter:
1/2 cup all-purpose flour
3 large eggs
3/4 cup sour cream
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter or margarine, softened
3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon double-acting baking powder
1/4 teaspoon salt
Filling:
1 cup (8 ounces) small-curd cottage or ricotta cheese
4 ounces cream cheese, softened
1 large egg yolk
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice or ground cinnamon (optional)

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

Provided by Gloria Kaufer Greene

Categories     Blender     Food Processor     Cheese     Side     Bake     Hanukkah     Rosh Hashanah/Yom Kippur     Fall     Kosher     Shavuot     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 8 servings as a main course, more as a side dish or buffet dish

Number Of Ingredients 20



Quick-and-Easy Cheese Blintz Casserole image

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
  • In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
  • Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
  • Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.

Batter:
4 large eggs (no substitutes)
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted (for best flavor, no substitutes)
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 to 2 tablespoons sugar
1 1/4 teaspoons baking powder
Filling (see notes):
2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
1 (15- to 16-ounce) container ricotta cheese, any type
2 large eggs or 1/2 cup egg substitute
2 to 3 tablespoons sugar
2 tablespoons lemon juice
To serve:
sour cream
plain or vanilla yogurt
applesauce
sliced fresh strawberries or other fruit

BLINTZ BAKED FRENCH TOAST

The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 13



Blintz Baked French Toast image

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.

1/2 stick (4 tablespoons) unsalted butter, melted
12 thick slices day-old challah
6 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
6 large eggs
1 cup whole milk
2/3 cup whole-milk or part-skim ricotta
1/2 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract
Grated zest of 1 lemon
Blueberries and confectioners' sugar, for serving

BAKED CHEESE BLINTZ LOAF RECIPE

Provided by sschwartz

Number Of Ingredients 13



Baked Cheese Blintz Loaf Recipe image

Steps:

  • alternate layers of each mixture, starting with batter pour into a greased 9 x 13-inch pan bake 1 hour @ 350°

Batter-mix together:
1 cup butter
1 cup sugar
4 eggs
1 ½ cups milk
2 ½ cups flour
2 tsp baking powder
Filling-mix together:
1 lb dry cottage cheese
4 Tbsp butter
2 eggs
4 Tbsp sugar
1 lb cream cottage cheese

QUICK BLINTZ LOAF

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5



Quick Blintz Loaf image

Steps:

  • Preheat oven to 350°F. Butter glass loaf pan. Melt butter and put into large bowl. Add the cottage cheese. Mix until creamy smooth. Slowly add the Bisquick. Add the sugar. Add the three eggs, one at a time, mixing well after each.
  • Pour mixture into loaf pan.
  • Bake 350°F uncovered, for 40 minutes. Set aside to cool for 5 to 8 minutes. Slice about 8 even slices. Serve with jam, preserves or sour cream on the side.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

0.5 cups butter
16 ounces curd cottage cheese
0.5 cups bisquick
3 tablespoons sugar
3 units eggs

GLUTEN-FREE BREAKFAST BLINTZES

These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. -Laura Fall-Sutton, Buhl, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 9 servings.

Number Of Ingredients 12



Gluten-Free Breakfast Blintzes image

Steps:

  • In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

1-1/2 cups fat-free milk
3 large eggs
2 tablespoons butter, melted
2/3 cup gluten-free all-purpose baking flour
1/2 teaspoon salt
FILLING:
1 cup 2% cottage cheese
3 ounces reduced-fat cream cheese
2 tablespoons sugar
1/4 teaspoon almond extract
2-1/4 cups each fresh blueberries and raspberries
Confectioners' sugar, optional

QUICK CHEESE LOAF

Make and share this Quick Cheese Loaf recipe from Food.com.

Provided by keen5

Categories     Breads

Time 1h

Yield 10 slices

Number Of Ingredients 9



Quick Cheese Loaf image

Steps:

  • Peel off top and side crusts from loaf of bread.
  • Mix butter, onions, mustard, poppy seeds, lemon juice and Tabasco.
  • Make 8 to 10 slices in bread.
  • Cut each cheese slice into 2 triangles and place one triangle, long-side down, in each cut of bread.
  • Place the next triangle so that the point falls over the top of the cut in the bread.
  • Continue until each cut has 2 triangles of cheese.
  • Spread rest of butter mixture over top of loaf and sprinkle with crumbled bacon.
  • Heat on a foil-covered cookie sheet at 350 degrees for about 25 to 30 minutes.

Nutrition Facts : Calories 486.1, Fat 19.2, SaturatedFat 9.2, Cholesterol 36.7, Sodium 1039.6, Carbohydrate 63.9, Fiber 3.9, Sugar 0.8, Protein 13.7

1 loaf vienna bread or 1 loaf French bread
1/2 cup softened butter
1/3 cup onion, minced
3 tablespoons prepared mustard
1 tablespoon poppy seed
2 teaspoons lemon juice
3 -5 drops Tabasco sauce
12 slices processed swiss cheese
4 -6 slices bacon, crisply fried and crumbled

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