by Heather Harris Brady
Since you may be thinking about entertaining now as we head into the holidays I’m going to put up a few recipes in that line. Brunch is my go-to, pretty much anything goes food-wise and such a nice, casual way to have people over.
This is sort of a beginner’s souffle, in that it doesn’t call for all of that whipped egg-white/white sauce business. You do have to time it so you can whisk it out of the oven and serve it hot, because it will fall some as it cools. For the blintz flavoring, I added some orange to accent the cream cheese filling. I put powdered sugar over the top and served it with sausage and fresh fruit, but a fruit sauce would be nice too – especially strawberry or raspberry. This recipe is based on one from a slim little Pillsbury paperback cookbook.
Blintz Souffle, Makes an 8″ square pan – 12 3″ squares
For the batter:
- 3/4 c. dairy sour cream
- 3/4 c. greek yogurt
- Three eggs
- 1/4 c. butter, softened
- 1 t. baking powder
- 3/4 c. all-purpose flour
- 1/4 c. sugar
- 1 t. orange bakery emulsion or 1 T. orange zest
For the filling:
- 1 8-oz pkg 1/3-less-fat cream cheese
- 1 egg
- 1 t. vanilla
- 1 T. sugar
Preheat the oven to 375. Combine all the batter ingredients in the food processor.
Blend until smooth. Transfer the batter to another bowl.
Put the filling ingredients into the food processor and blend until smooth. Note: I didn’t wash the food processor bowl, I just put the filling ingredients in.
Grease an 8″ square baking pan. Put two-thirds of the batter into the pan and then spoon the filling over the top.
Cover the filling with the rest of the batter. At this point you can refrigerate the pan if you like (for up to overnight), or move ahead and put it in the oven. Bake for 35-40 minutes, until well-browned and domed in the center.
Sprinkle the top with cinnamon and powdered sugar.
Cut in squares and serve.
Promptly refrigerate any leftovers and use them within two days.