BERRY-TOPPED BLINTZ BAKE
Yield: 6 servings
BLINTZ:
4 ounces cream cheese, softened
8 ounces small curd cottage cheese
3 eggs, plus one egg yolk
1/4 cup plus 1 Tbs. sugar
1/2 cup plus 2 Tbs. flour
1 teaspoon vanilla
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 teaspoon lemon peel, grated
1 tsp baking powder
TOPPING:
1 cup fresh or frozen mixed berries, thawed
3/4 cup blackberry of blueberry syrup
Preheat oven to 350 degrees. Butter an 8-inch square
dish with 2-inch high sides (2 quart pan).
BLINTZ: Place cream cheese, cottage cheese, the egg
yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a
blender container. Blend on low speed until smooth,
stopping and scraping down side of container once.
Transer cheese mixture to bowl; set aside.
Do not wash blender.
Place the 3 eggs, sour cream, milk, butter and lemon
peel in blender container. Blend on medium speed
until smooth. Add combined 1/2 cup flour, 1/4 cup
sugar and the 1 tsp. baking powder.
Blend on high speed until smooth.
Pour half of the batter into the baking dish. Drop smal
l spoonfuls of cheese mixture in evenly spaced rows
on top of batter. Pour remaining batter on top.
Bake until puffy and edges begin to turn golden,
about 45 minutes.
TOPPING: Combine berries and syrup in a small
saucepan. Heat over low heat until warm, stirring
occasionally. Cool blintz on wire rack for 5 minutes.
To serve, cut into squares; top with berries.
Makes 6-8 servings.
BLINTZ LOAF
Servings: 6
Batter:
1/2 c. margarine
1/4 c. sugar
2 eggs, beaten
3/4 c. milk
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
Filling:
8 oz. dry cottage cheese
2 eggs
8 oz. creamed cottage cheese
2-4 T. sugar
1/2 tsp cinnamon
pinch salt
dash vanilla
Optional:
1 tsp. grated orange rind
1-2 oz. cream cheese
1-2 oz. sour cream
DIRECTIONS:
Cream together margarine and sugar. Beat in eggs
and milk. Mix flour, baking powder and salt.
Combine and blend all. Preheat oven to 350F.
Mix together filling ingredients. Pour half of batter
into a greased 8x8 inch glass baking pan. Pour in
all of the filling and spread evenly. Cover with
remaining batter. Bake 55 minutes. Cool slightly,
cut into 12 pieces. Serve with sour cream and jam.
Can easily be doubled. Don't double salt or cinnamon.
Use a 9x13 inch pan.
FRUIT TOPPED CHEESE BLINTZES
1-1/4 cups (10 oz.) Ricotta Cheese
1 cup (4 oz.) Shredded Swiss Cheese
1/4 cup confectioners sugar
1 teaspoon grated lemon rind
1 package (4 oz.) crepes (9-inch)
4 medium pears, cored and sliced 1/4-inch thick
2 tablespoons butter or margarine
1 teaspoon fresh lemon juice
2 tablespoons brown sugar
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 cup chopped, toasted pecans
Stir together Ricotta and Swiss cheeses, confectioners
sugar and lemon rind. Separate crepes according
to package directions. Place bout 2 tablespoons
cheese mixture in center of each crepe.
Fold both sides over filling; fold top and bottom
edge over center, forming squares. Place blintzes,
seam-side down, in 13 x 9-inch baking dish.
Cover with foil.* Bake at 350F
10 minutes or until heated through.
Meanwhile, in medium skillet, cook pears in butter
over medium heat 3 minutes or just until
crisp-tender. Stir in lemon juice, brown sugar,
raisins and cinnamon; heat through. Pour over
blintzes. Sprinkle with chopped pecans. 10 servings
*At this point, blintzes can be refrigerated overnight.
Let stand at room temperature 15 minutes before
baking. Bake 20 minutes or until heated through.
CREPES:
2 eggs
few shakes salt
1/2 cup flour
3/4 cup milk (whole, low or non fat)
Butter or margarine to grease the pan
FOR CREPES: Beat 2 eggs well and combine with
salt and flour. Mix to a creamy consistancy. Add
milk gradually and keep mixing so batter does not lump.
If lumpy, strain after mixing. Put aside or refrigerate.
(May be prepared a day or two in advance and kept in
the refrigerator until ready to use. If you do this, bring it
back to room temperature before starting to make the crepes.)
Also, mix well before starting and as you are making the
crepes as the mixture tends to separate slightly.
MUFFIN BLINTZES
Yield: 8 servings
12 ounces creamed cottage cheese
2 eggs, lightly beaten
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons sugar
2 tablespoons melted butter
Pinch salt
Dash Paprika, nutmeg
Combine cottage cheese, eggs, flour, baking powder,
sugar, butter and salt, mix thoroughly. Fill (to the top)
about 8 well- greased muffin cups. Top each with
dash of paprika and nutmeg.
Bake in a 350 degrees for about 1 hour. Muffins will
puff up high while cooking but will drop back down.
Can also be made day ahead and reheated.
Serve plain or with sour cream.
Once a year abouth the fouth of July, we would go
to Jersey for big sweet blueberries. She would make
this sauce and it is so good!
Warm Blueberry sauce
1/4 cup sugar
1 Tablespoon flour
pinch of salt
1 cup of water
1 teaspoon fresh lemon juice
1 cup blueberries
1/2 Tablespoon unsalted butter
1/4 teaspoon cinnamon
In a saucepan, combine sugar, flour, water, salt,
and lemon juice. Cook until mixture thickens slightly.
Add the blueberries and cook over moderate heat,
stirring for one minute. Remove from heat, add butter,
and stir until melted. Add cinnamon and stir.
Spoon sauce over
SPINACH AND CHEESE BLINTZ
4 cups frozen spinach
3 tablespoons butter or extra virgin olive oil
2 cups scallions, chopped
1 tablespoon sesame oil
1 cup sharp cheddar cheese, grated
1 cup mozzarella, grated
Salt and pepper
Completely defrost the spinach and squeeze out any
excess liquid. Add the butter or olive oil to a skille
t and saute the scallions about 2 minutes. Add the spinach
and continue to cook about 5 minutes longer. Add the
sesame oil, cheddar, and mozzarella, folding the spinach
over the cheese until it melts. Season with salt and pepper
. Remove the filling from the pan and cool
before stuffing your blintz crepes.