RECIPE

BAKED BLINTZ SOUFFLE
Prepare your taste buds for super sensations!

SERVES 8
Oven Temp. 350°

BATTER
1/4 lb. margarine, softened
1/3 cup sugar
6 eggs
1 1/2 cups dairy sour cream
1/2 cup orange juice
1 cup all purpose flour
2 teaspoons baking powder

Grease a 9"x13" baking pan. With electric mixer, cream margarine and sugar; then add eggs, sour cream, orange juice, flour, baking powder and beat. Pour half of this batter into the baking pan.

FILLING:
1 (8oz.) package cream cheese (cut into small pieces)
1 pint small curd cottage cheese
2 egg yolks
1 Tablespoon sugar
1 teaspoon vanilla extract

Mix (stir) blintz filling by hand and drop it by small spoonfuls over batter. Spread it out as evenly as possible. Opt. You may add fruit or meat at this point e.g. cherries, blueberries or even kielbasa are great! Pour remaining batter over filling.

Sprinkle top with a mixture of 1/4 c. of granulated sugar mixed with 1 teaspoonful of cinnamon and refrigerate overnight. Before baking, bring to room temperature and bake in a preheated 350° oven, uncovered, 50-60 minutes until puffed and golden.

Serve with vanilla or plain yogurt and assorted jams or my favorite -- a simple Cherry or Blueberry or Raspberry Coulis:

COULIS:
1 cup cherries (pitted) or blueberries or raspberries
1 cup water
1 teaspoon freshly-grated ginger root.

1/2 cup sugar
1 teaspoon lemon juice
2 tablespoons cornstarch dissolved in 1 cup cold water

Boil fruit and water for 3 minutes. Over medium heat, stirring continuously; add sugar, ginger root and lemon juice. Bring back to a boil and slowly stir in the dissolved cornstarch mixture. Boil 1 minute to thicken.

Ladle 2 ounces of the Coulis on each individual serving plate; place one serving of the blintz on each and then drizzle another 2 ounces of the Coulis over the blintz. I like to place two pieces of crisp bacon in an "X" over the top and serve with squares of freshly-baked, homemade whole wheat bread. Enjoy!