OVERNIGHT BLINTZ BAKE
Enjoy this cheesy baked dessert that's made using Bisquick® mix, pineapple and eggs; and is topped with cream and strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h25m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir all filling ingredients until well blended; set aside.
- In medium bowl, stir all batter ingredients with wire whisk or fork until well blended. Pour batter into baking dish. Pour filling evenly over batter. Cover; refrigerate at least 8 hours or overnight.
- Heat oven to 325°F. Uncover baking dish; bake 55 to 60 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Top servings with sour cream and strawberry preserves.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 200 mg, Fat 3, Fiber 0 g, Protein 11 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 24 g, TransFat 1 g
RASPBERRY CHEESE BLINTZ BAKE
Any fruit topping works wonderfully with this twist on traditional blintzes. It puffs during baking and will fall a bit while standing. It makes a beautiful presentation. -Kristi Twohig, Waterloo, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish., For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting., For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.
Nutrition Facts : Calories 364 calories, Fat 20g fat (12g saturated fat), Cholesterol 199mg cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 12g protein.
BERRY BLITZ TORTE
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
- In a small mixing bowl, whisk together cake flour, baking powder and salt.
- Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
- To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
- Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
- To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.
MAKE-AHEAD BLINTZED BREAKFAST BAKE
French toast meets bread pudding and cheese blintz with whispers of Danish in this easy make-ahead breakfast bake. Serve for brunch with coffee.
Provided by Vivian Howard
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the eggs, half-and-half, vanilla, cinnamon, and salt into a homogeneous milky mix. Put half the bread in a 10-inch round or 8 x 12-inch rectangular baking dish and pour half the egg mixture over top. If you partially froze your cream cheese it will crumble easily, so crumble half the cream cheese on top of the bread mixture then top that with half the Sweet Potential. Finish with the remaining bread, egg mixture, cream cheese, and Sweet Potential. Cover with foil and refrigerate overnight, or up to 48 hours.
- The following morning, preheat your oven to 350°F. Combine the sugar and nutmeg and sprinkle it over top of the bread. Refasten the foil, slide the whole thing onto the middle rack of your oven, and bake for 40 minutes. Remove the foil and bake an additional 20 minutes, until crisp and browned. Serve warm.
PHILADELPHIA BLINTZ CAKE
Break out the PHILADELPHIA Cream Cheese and the cottage cheese to make this easy blueberry blintz cake.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat 1 egg, cream cheese, cottage cheese and 1/4 cup sugar with whisk until well blended.
- Add butter and remaining sugar to large bowl; beat with mixer until light and fluffy. Beat in remaining eggs, milk and vanilla. Add combined flour and baking powder; beat until well blended. Pour half the batter into greased shallow 2-qt. baking dish. Carefully spread cream cheese mixture over batter in dish; top with layers of pie filling and remaining batter.
- Bake 45 min. or until puffed and lightly browned.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MAKE-AHEAD BLINTZ CASSEROLE
Steps:
- For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.
Nutrition Facts : Calories 512 calories, Fat 32g fat (18g saturated fat), Cholesterol 204mg cholesterol, Sodium 456mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 14g protein.
BAKED BLINTZ
I made this years ago for a Christmas brunch, then promptly lost track of the recipe. Now I've found it again! The recipe is from a B&B website and comes from the Salisbury House B&B in Seattle, WA. Prep time is estimated.
Provided by Halcyon Eve
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375* F. Butter and flour a 9x13 inch casserole pan.
- To make filling: In a small bowl, beat the cream cheese. Add cottage cheese, 1 egg, 1 tbsp sugar, and vanilla. Beat together and set aside.
- To make batter: In a large bowl, cream together butter and 1/3 c sugar. Add the 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, sour cream, and orange juice and mix well.
- Pour 1/2 the batter into the casserole. Spread filling over batter. Pour remaining batter over top.
- Bake at 375* F for 45-50 minutes or until lightly browned. Cut into squares and serve garnished with dollops of sour cream and preserves.
Nutrition Facts : Calories 390.6, Fat 25.6, SaturatedFat 15.1, Cholesterol 198.2, Sodium 414.7, Carbohydrate 27.7, Fiber 0.5, Sugar 13.1, Protein 12.8
BLINTZES BAKE "BLINTZ BAKE"
Absolutely delicious breakfast or brunch disk for 12, or double the recipe for larger groups. Bring this to work, school, or any early event and it will quickly disappear.
Provided by Bruce Gurnick
Categories Breakfast
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Try to let eggs and butter and sour cream come to room temperature before beginning.
- Blintzes a few minutes before beginning recipe.
- This will help cooking time.
- Prepare a large, aproximately 13"x 9" glass or other baking pan with cooking spray.
- Melt margarine (or butter).
- With wisk or blender on low, mix eggs, sour cream, margarine, sugar, and vanilla.
- Lay out Blintzes evenly in pan and pour mixture over them.
- Bake about 1 hour until fairly evenly browned on top. Since ovens vary keep an eye on the dish starting at 45 minutes. If not brown enough after 1 hour, continue baking a few more minutes.
- Top with any fresh berries you choose, or serve just as it is.
Nutrition Facts : Calories 256.6, Fat 21.9, SaturatedFat 9.5, Cholesterol 118.4, Sodium 150.5, Carbohydrate 11.1, Sugar 8.6, Protein 4.7
BABY BLINTZ STACKS
Blintz stacks with peach filling.
Provided by Jennifer Crowe
Categories Breakfast and Brunch Crepes
Time 1h15m
Yield 10
Number Of Ingredients 18
Steps:
- Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
- Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
- To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 10 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 5.9 g, Sodium 534.2 mg, Sugar 12.8 g
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