br>Set aside.
For blintz: In a large bowl, cream
Melt butter in a 9x13 inch glass baking dish.
roll frozen blintzes in butter and place side by side. There will be room between each blintz.
Blend all ingredients and pour over blintzes.
Refrigerate overnight.
Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top. Serve immediately.
Serve with sour cream and preserves.
Melt butter in an 9\"x13\" pan.
Place blintzes over butter in one layer.
Blend the other ingredients with the eggs and pour over the blintzes.
Bake 45 minutes at 350\u00b0F or until the top starts to brown.
The souffle can be served with powdered sugar, strawberries, or any other fruit.
train and chill.
For Souffle Base:
Bring a pot
illing and toppings first.
BLINTZ: Combine ricotta and sweetener. Cover
ery fast!).
Flip the blintz over and cook for about
f necessary.
For the souffle: Butter and flour a 2
bout half full as the souffle will rise.
Sprinkle on
or half and half), spinach souffle, salt, pepper, and nutmeg to
Lightly coat a 6-cup souffle dish with nonstick cooking spray
onsistency of peanut butter.
Souffle.Preheat the oven to 425
nd flour a 2-quart souffle dish. Remove any excess flour
individual 4 inch diameter souffle dishes set aside.
Saute
enerously butter an 8-inch souffle dish; sprinkle lightly with cheese
br>Butter six 4-ounce souffle cups and coat with sugar
nd sugar a 4-cup souffle mold.
Preheat oven to
rap around a one quart souffle dish; fold in thirds, lengthwise
rush 8, 6-ounce individual souffle molds or ramekins with the
ool slightly.
FOR THE SOUFFLE------------------.
Preheat your oven to
nside of a 6 cup souffle dish.
Coat the interior