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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blintz Brunch Bake Recipe

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This recipe for Blintz Brunch Bake is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 pkg. (250g each) PHILADELPHIA Brick Cream Cheese, softened
• 1 container (454g) ricotta cheese
• 5 eggs, divided
• 3/4 cup granulated sugar, divided
• 2 tsp. grated lemon peel
• 3 Tbsp. fresh lemon juice
• 1 cup flour
• 1 cup butter or margarine, melted
• 1/4 cup milk
• 1 Tbsp. MAGIC Baking Powder
• 1 tsp. icing sugar(optional)
Directions:
Directions:
Preheat oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the granulated sugar, the lemon peel and juice with electric mixer on medium speed until well blended; set aside.
Place flour, butter, remaining 3 eggs, remaining 1/2 cup granulated sugar, the milk and baking powder in separate bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Top with spoonfuls of the remaining dough.
Bake 45 to 55 min. or until centre is set. Sprinkle with icing sugar
Preparation Time:
Preparation Time:
45 to 55 minutes

 

 

 

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