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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blintz Souffle Recipe

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This recipe for Blintz Souffle is from Our Family 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:  
Batter:
1 c. butter
½ c sugar
2 lg eggs
Salt, pinch
3 tsp baking powder
¼ c milk
1 tsp vanilla

Filling:
1 lb ricotta cheese
1 lb cream cheese, softened
½ lb cottage cheese
¼ c sugar
¼ tsp salt
2 lg eggs
1 tsp lemon juice

Topping 1:
½ tsp ground cinnamon
1 T sugar

Topping 2:
8 oz raspberries, frozen
16 oz sour cream
Directions:
Directions:
Preheat oven to 300º. Lightly grease 9x13 inch baking dish.

In a large bowl, mix the batter ingredients.

In a separate bowl, mix the filling ingredients until smooth.

Place enough of the batter mixture in the baking dish to cover the bottom of the dish. About 1 cup.

Add the filling mixture to the baking dish, spreading evenly.

Spread the rest of the batter mix over the filling.

In a small dish, combine the cinnamon and 1 T of sugar. Sprinkle over the batter.

Bake for 1 hour.

While the blintz is baking, drain the frozen raspberries. Place the sour cream in a small mixing bowl. Gently stir in the raspberries. Refrigerate until ready to serve.

Cut the Blintz into squares, serve with a spoonful of raspberry sauce on top.

Key Words: #Christmas, #Holiday
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Aunt Bevie's favorite - a part of every Christmas morning brunch at Uncle Gary's and Aunt Robin's. Another one of Aunt Helen's?

 

 

 

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