Raspberry Cheese Blintz Bake Food

RASPBERRY CHEESE BLINTZ BAKE

Steps:

• Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish., For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting., For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.

RASPBERRY CHEESE BLINTZ BAKE RECIPE - (4.5/5)

Steps:

• Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in. x 9-in. baking dish. For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Let stand for 10 minutes before cutting. For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz bake. Top with mandarin oranges if desired.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

CHOCOLATE RASPBERRY BLINTZES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
• Pour melted butter into a shallow bowl.
• Combine sugar and cinnamon in a separate shallow bowl.
• Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
• Bake in the preheated oven until lightly golden, 15 to 20 minutes.

PLUM-RASPBERRY BLINTZES

Steps:

• Toss 1 chopped plum with 1/4 cup granulated sugar, 1 teaspoon cornstarch and 1/4 teaspoon each cinnamon and salt. Microwave 3 minutes, then stir and set aside. Puree 3/4 cup cottage cheese in a blender with 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla. Spoon onto the center of 4 prepared 9-inch crepes; fold in the sides and roll up. Cook seam-side down in a nonstick skillet with butter until golden on both sides. Dust with confectioners' sugar. Stir 1/3 cup raspberries into the plum sauce; spoon over the blintzes.
• Serves 4 ; Calories: 208; Total Fat 6 grams; Saturated Fat: 3 grams; Protein: 8 grams; Total carbohydrates: 31 grams; Sugar: 26 grams; Fiber 1 grams; Cholesterol: 71 milligrams; Sodium: 363 milligrams

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.

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.

POTATO BLINTZ CAKES WITH RASPBERRY-CREAM CHEESE #5FIX

Steps:

• Preheat 11" (or larger) non-stick skillet over medium heat. Scramble 3 eggs in a large mixing bowl. Add shredded hash browns and salt. Stir to combine with rubber spatula.
• For each blintz cake ladle about ½ cup of the mixture onto the hot skillet. Flip each one after about 4-5 minutes (they should release easily when done). Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
• Place blintz cakes on a large plate and cover to keep warm. Wipe out skillet with paper towel before cooking more blintz cakes.
• Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. Serve hot.

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.

BAKED BLINTZ

Steps:

• Heat oven to 375* F. Butter and flour a 9x13 inch casserole pan.
• To make filling: In a small bowl, beat the cream cheese. Add cottage cheese, 1 egg, 1 tbsp sugar, and vanilla. Beat together and set aside.
• To make batter: In a large bowl, cream together butter and 1/3 c sugar. Add the 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, sour cream, and orange juice and mix well.
• Pour 1/2 the batter into the casserole. Spread filling over batter. Pour remaining batter over top.
• Bake at 375* F for 45-50 minutes or until lightly browned. Cut into squares and serve garnished with dollops of sour cream and preserves.