1/4 lb butter or margarine, softened
2 teaspoons baking powder
1 cup Hodgson Mill white flour
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
8 oz. cream cheese, cut up
1 pint small curd cottage cheese (2 cups)
1 Tablespoon sugar
1 teaspoon vanilla
2 egg yolks
In a blender or large bowl, mix butter, sugar, eggs, sour cream orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish. Prepare Blintz Filling by mixing all ingredients in a food processor until blended. (It should be lumpy) Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with the batter. Pour remaining batter over filling.
Preheat oven to 350*. Butter a 13×9 baking dish. Unbaked souffle’ may be covered and refrigerated several hours or overnight until ready to use. Before baking, bring to room temperature. Bake uncovered 50-60 minutes or until puffed and golden.
Serve immediately with sour cream and Blueberry Syrup or assorted jams. Makes 8 servings.
1 (15 oz) can blueberries in light syrup
1/2 cup light corn syrup
1/2 teaspoon lemon juice
1 Tablespoon cornstarch
1 Tablespoon cold water
In a small saucepan combine all the ingredients except the cornstarch and water. Place on medium heat. Mix the cornstarch with water and add to blueberry mixture. Bring to boil. Remove from heat and let stand 5-10 minutes. Serve warm. May be refrigerated and reheated. Makes 2 cups.