br>Set aside.
For blintz: In a large bowl, cream
ookies if desired with Golden Frosting (see recipe).
Store in airtight
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.
ven until the top is golden brown and a toothpick inserted
Beat eggs.
Add sour cream, orange juice, sugar, vanilla and salt; mix well.
Refrigerate 1 hour or overnight.
Melt margarine in 13 x 9-inch pan.
Place blintzes (seam side down) in pan.
Pour cooled mixture over layer of blintzes.
Bake at 350\u00b0 for 1 hour. Should be golden brown on top.
inutes or until puffed light golden brown.
Serve hot, topped
Mix together all the batter ingredients except the butter.
Stir in the melted butter until completely combined.
Mix together all the filling ingredients.
Pour half the batter into a lightly greased 9\"x13\" Pyrex dish.
Spoon the filling on top.
Pour remaining batter over the filling.
Bake at 350\u00b0F for 1 hour or until puffed and golden brown.
Garnish: sour cream, apricot preserves, fresh fruit or powdered sugar.
inutes until puffed and light-golden brown. Serve with blueberry sauce
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.
bout half full as the souffle will rise.
Sprinkle on
minutes until risen and golden.
Meanwhile, pass the remaining
enerously butter an 8-inch souffle dish; sprinkle lightly with cheese
onsistency of peanut butter.
Souffle.Preheat the oven to 425
nd flour a 2-quart souffle dish. Remove any excess flour
he tart crust until pale golden, 20 to 25 minutes.
o 15 minutes or until golden brown.
Place the toasted
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
ook until the sugar turns golden brown (swirl, but do not