Blintz Soufflecheese, jewish ----BLINTZES---- 8 oz cream cheese; softened 2 cup cottage cheese, small curd 2 egg yolk 1 tablespoon sugar 1 teaspoon vanilla extract 6 egg 1 1/2 cup sour cream 1/2 cup orange juice 1/2 cup butter; softened 1 cup flour 1/3 cup sugar 2 teaspoon baking powder 1 teaspoon orange rind; grated ----BLUEBERRY SAUCE---- 2/3 cup sugar 2 tablespoon cornstarch 1 dash cinnamon, ground 1 dash nutmeg, ground 1 cup ; water 1 cup blueberries; fresh 2 tablespoon lemon juice Approx. Cook Time: 1:15 Blintzes: Combine cheeses, egg yolks, 1 T sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth. Set mixture aside. Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth. Add flour, 1/3 cup sugar, baking powder, and orange rind; blend until smooth. Pour half of batter into a greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over batter, and spread carefullly with a knife. Pour remaining batter over the cream cheese mixture. Bake at 350 for 50 to 60 minutes, or until puffy and golden. Serve immediately. Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a heavy saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil 1 minute; stir in blueberries and lemon juice. Serve warm. |
