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BLINTZ CASSEROLE

THIS IS MADE THE NIGH BEFORE SERVING.





List of Ingredients



• FILLING:
  
• 1 POUND CONTAINER COTTAGE CHEESE, DRAINED
  
• 1 ( 8 OUNCE ) CREAM CHEESE SOFTENED
  
• 2 EGG YOLKS
  
• 1 TABLESPOON SUGAR
  
• 1 TEASPOON VANILLA
  
• BATTER:
  
• 1 1/2 CUPS SOUR CREAM
  
• 1/2 CUP ORANGE JUICE
  
• 6 EGGS
  
• 1/4 CUP BUTTER
  
• 1 CUP FLOUR
  
• 1/3 CUP SUGAR
  
• 2 TEASPOONS BAKING POWDER
  
• 1/2 TEASPOON CINNAMON
  
• TOPPING:
  
• SOUR CREAM
  
• FRUIT PRESERVES, YOUR CHOICE
  






Instructions



1. FILLING:
   
2. IN A BLENDER OR FOOD PROCESSOR, PROCESS THE COTTAGE CHEESE, CREAM CHEESE, YOLKS, SUGAR AND VANILLA UNTIL WELL BLENDED.
   
3. BATTER:
   
4. GRADUALLY ADD SOUR CREAM, ORANGE JUICE, EGGS, BUTTER, FLOUR, SUGAR, BAKING POWDER AND CINNAMON IN A BLENDER AND PROCESS UNTIL COMPLETELY BLENDED.
   
5. POUR HALF OF THE BATTER INTO A GREASED 9 X 13" BAKING DISH. GENTLY SPREAD THE FILLING OVER THE BATTER, IT WILL MIX A LITTLE. POUR THE REST OF THE BATTER OVER THE FILLING. COVER AND REFRIGERATE OVERNIGHT.
   
6. IN THE MORNING BAKE IN A PREHEATED 350° OVEN, UNCOVERED FOR 50 TO 60 MINUTES. REMOVE FROM OVEN AND PLACE ON A WIRE RACK TO COOL ( CASSEROLE WILL BE SLIGHTLY PUFFED AND GOLDEN IN COLOR). CUT INTO SQUARES, TOP EACH PORTION WITH A DALLOP OF SOUR CREAM AND PRESERVES AND SERVE IMMEDIATELY. SERVES 8