"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cocktail Blintzes, by Diane McElmury, is from The McElmury Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound cream cheese 2 egg yolks 1/2 cup sugar 2 thin sliced white breads with crusts removed 2 1/2 cups butter, melted Sugar and cinnamon to taste Sour cream for serving
Cream together cream cheese, egg yolks and sugar. Roll bread with rolling pin until very thin. Spread 1 tablespoon filling on each slice of bread and roll lenghwise (like a jellyroll). Add sugar and cinnamon to taste to butter and roll bread in butter. Refrigerate for a few minutes. Cut into 1 inch pieces. Bake until brown at 350 degrees until brown. Serve warm with sour cream.
These can be frozen after cut into the 1 inch pieces, before baking.
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