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BLINTZ

Source of Recipe

Aunt Saunny

4 ounces cream cheese, softened
8 ounces small curd cottage cheese
3 eggs, plus one egg yolk
1/4 cup plus 1 Tbs. sugar
1/2 cup plus 1 Tbs. flour
3/4 teaspoon vanilla
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 teaspoon lemon peel, grated
1 tsp baking powder
TOPPING:

1 cup fresh or frozen mixed berries, thawed
3/4 cup blackberry of blueberry syrup
Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch high sides (2 quart pan).

BLINTZ: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs. of sugar, 1Tbs. of flour and vanilla in a blender container. Blend on low speed until smooth, stopping and scraping down side of container once. Transfer cheese
mixture to bowl; set aside. Do not wash blender.

Place the 3 eggs, sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined 1/2 cup flour,1/4 cup sugar and the 1 tsp. baking powder. Blend on high speed until smooth.

Pour half of the batter into the baking dish. Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour remaining batter on top. Bake until puffy and edges begin to turn golden, about 45 minutes.

TOPPING: Combine berries and syrup in a small saucepan. Heat over low heat until warm, stirring occasionally. Cool blintz on wire rack for 5 minutes. To serve, cut into squares; top with berries.

Makes 6-8 servings.