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Cupcake Blintzes Recipe

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This recipe for Cupcake Blintzes, by , is from The Eastpointe Country Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Katz
Added: Tuesday, August 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. small curd cottage cheese
3 heaping Tbsp. sour cream
3 large eggs
1/4 lb. farmer cheese
1/4 lb. melted oleo
1/2 cup bisquick

Directions:
Directions:
Beat all ingredients by hand. Generously spray Pam in miniature cupcake tins.

Bake in 350 oven for 30-35 minutes. Cover and freeze.

Defrost one hour before serving. Reheat in 400 oven, covered with foil for 10 minutes.

Remove immediately from pan.

Makes 48 miniature blintzes.

 

 

 

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