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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed. Ingredients:
1 1/2 cups sour cream |
1/2 cup orange juice |
6 eggs |
1/4 cup margarine, softened |
1 cup flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
16 ounces small curd cottage cheese |
2 egg yolks |
1 tablespoon sugar |
1 teaspoon vanilla extract |
8 ounces cream cheese |
fresh blueberries (or frozen) (optional) |
1 cup water |
1 cup granulated sugar |
2 tablespoons cornstarch |
1 cup blueberries |
Directions:
1. In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
2. In a large bowl, beat together filling ingredients and set aside.
3. Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
4. Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
5. Blueberry Sauce:.
6. In a small saucepan combine:.
7. 1 cup water.
8. 1 cup granulated sugar.
9. 2 tablespoons cornstarch.
10. 1 cup blueberries.
11. Cook with medium heat on the stovetop until sauce thickens.
12. Keep warm.
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