| | Cheese Blintzes
1 cup of brown sugar
1 tablespoon of cinnamon
One 24 ounce loaf white sandwich bread
Two 8 ounce packages of softened cream cheese
2 egg yolks
3/4 cup of margarine, melted
1/2 teaspoon of lemon juice
1/2 cup of sugar
Mix brown sugar and cinnamon together and set aside. Remove crust from bread and flatten bread with a rolling pin as thin as possible. Beat cream cheese, sugar, egg yolks and lemon juice. Spread mixture on bread (about 1 heaping tablespoon). Roll up. Roll each blintz in margarine and then in brown sugar cinnamon mixture. Place on baking sheet and freeze 3 hours or more. Bake unthawed blintzes for 20 minutes in 350ºF. oven. Makes 2 dozen. |
Cheese Blintzes 2 2 eggs
1/2 teaspoon of salt
1 cup of water
1 cup of sifted flour
3/4 pound of cottage cheese
2 tablespoons of melted butter
2 Tablespoons of light cream
1/8 teaspoon of salt
Butter for frying Put 1 egg, salt, water and flour in blender container. Cover and process at mix until smooth. Pour 2 tablespoons of the batter onto a hot griddle. Fry on one side only until lightly browned, using low heat. Remove each pancake onto a clean cloth, cooked side up. Cool. Stir 3/4 of the cottage cheese and remaining egg and butter together. Spread a little on each pancake. Fold over from both sides, then roll loosely. Sauté in hot butter. Put the cream, remaining cottage cheese and salt into blender container. Process at blend until smooth. Spoon onto hot blintzes and serve at once. Makes 4 servings |
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