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Category: Desserts
Prep Time: Cook Time: Total Time:
1/4 c. butter, softened
1/3 c. sugar
6 eggs
1 1/2 c. sour cream (12oz)
1/2 c. orange juice
1 c. flour
2 tsp baking powder
Filling:
2 c. (16oz) small-curd cottage cheese
1 pkg (8oz) softened cream cheese
2 egg yolks
1 Tbsp sugar
1 tsp vanilla
Blueberry Syrup:
1 can (15oz) blueberries
1 Tbsp cornstarch
1/2 c. corn syrup
1/2 tsp lemon juice
Dash salt
Dash ground cinnamon
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13x9" baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 for 40-50 minutes or until a knife inserted near the center comes out clean. meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle. Makes about 12 servings.
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Blueberry Blintz Souffle
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/4 c. butter, softened
1/3 c. sugar
6 eggs
1 1/2 c. sour cream (12oz)
1/2 c. orange juice
1 c. flour
2 tsp baking powder
Filling:
2 c. (16oz) small-curd cottage cheese
1 pkg (8oz) softened cream cheese
2 egg yolks
1 Tbsp sugar
1 tsp vanilla
Blueberry Syrup:
1 can (15oz) blueberries
1 Tbsp cornstarch
1/2 c. corn syrup
1/2 tsp lemon juice
Dash salt
Dash ground cinnamon
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13x9" baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 for 40-50 minutes or until a knife inserted near the center comes out clean. meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle. Makes about 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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