Baked Cheese Blintz Loaf Food

CHEF JOHN'S CHEESE BLINTZES

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

BLINTZ LOAF

Steps:

• 1. Preheat oven to 350. 2. Butter a 9"x 13" pan and press out 1 layer of rolls. 3. In a bowl, combine sugar, cream cheese, yolks, and vanilla. Spread the mixture over the first layer of rolls. 4. Cover the cheese mixture with the second layer of rolls. 5. Bake for about 30 minutes. Leftovers can be refridgerated.

QUICK BLINTZ LOAF

Steps:

• Preheat oven to 350°.
• Butter Glass Loaf Pan.
• Melt Butter and put into large bowl.
• Add the Cottage Cheese.
• Mix until Creamy Smooth.
• Slowly add the Bisquick.
• Add the Sugar.
• Add the three Eggs, one at a time, mixing well after each.
• Pour mixture into loaf pan.
• Bake 350° uncovered, for 40 minutes.
• Set aside to cool for 5 to 8 minutes.
• Slice about 8 even slices.
• Serve with Jam, Preserves or Sour Cream on the side.

TRADITIONAL CHEESE BLINTZES

Steps:

• Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
• Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
• Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Melt the remaining butter in the skillet over low heat, about 1 minute.
• Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
• Bake in the preheated oven until brown, 15 to 20 minutes.

CHEESE BLINTZES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
• Trim crusts from bread and roll the slices flat.
• In a small bowl combine sugar and cinnamon to make a mixture.
• In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
• Bake for 10 minutes. Serve with sour cream.

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
• In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
• Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
• Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.

BLINTZ BRUNCH BAKE

Steps:

• Heat oven to 325°F.
• Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
• Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
• Bake 45 min. or until center is set.

BAKED CHEESE BLINTZ LOAF RECIPE

Steps:

• alternate layers of each mixture, starting with batter pour into a greased 9 x 13-inch pan bake 1 hour @ 350°