BLINTZ SOUFFLE
2 c. sm. curd cottage cheese
2 egg yolks
1 tbsp. sugar
1 tsp. vanilla
1 8-oz pkg. cream cheese
1 1/2 c. sour cream
1/2 c. orange juice
6 eggs
1/4 c. (1/2 stick) butter, melted
1 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
Sour cream for topping
Grease a 9x13-inch baking pan. In a small bowl, beat together cottage cheese, egg yolks, sugar, vanilla, and cream cheese until smooth. Set aside.
In a medium bowl, beat together remaining ingredients for batter. Pour half of batter mixture into prepared pan; carefully spoon filling evenly over batter. Cover with remaining batter. Cover and refrigerate for 2 hours or overnight.
2 c. sm. curd cottage cheese
2 egg yolks
1 tbsp. sugar
1 tsp. vanilla
1 8-oz pkg. cream cheese
1 1/2 c. sour cream
1/2 c. orange juice
6 eggs
1/4 c. (1/2 stick) butter, melted
1 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
Sour cream for topping
Grease a 9x13-inch baking pan. In a small bowl, beat together cottage cheese, egg yolks, sugar, vanilla, and cream cheese until smooth. Set aside.
In a medium bowl, beat together remaining ingredients for batter. Pour half of batter mixture into prepared pan; carefully spoon filling evenly over batter. Cover with remaining batter. Cover and refrigerate for 2 hours or overnight.
