Here is an easy recipe that is a favorite for the upcoming Jewish
holiday of Succoth. While it calls for frozen blintzes, you can
substitute "made from scratch" ones.

From yesterday's Sunday News


New York Daily News - http://www.nydailynews.com
It's Mama Casserole
By ROSEMARY BLACK
Sunday, September 19th, 2004

Cheese Blintz Soufflé

Serves 4 to 6

3/4 stick melted butter
12 defrosted blintzes
4 eggs, separated
1 1/2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Cinnamon to taste

Preheat the oven to 350 degrees. Pour melted butter onto the bottom of
a 9-by-13-inch baking pan. Arrange blintzes in the pan in a single
layer. In a large mixing bowl, mix yolks with sour cream, sugar,
vanilla and salt. In a separate bowl, beat the whites until stiff
peaks form. Fold into yolk mixture. Pour over blintzes. Sprinkle with
cinnamon. Bake for about 30 minutes. Serve hot.

In article >, Margaret Suran
> wrote:

> Here is an easy recipe that is a favorite for the upcoming Jewish
> holiday of Succoth. While it calls for frozen blintzes, you can
> substitute "made from scratch" ones.
>
> From yesterday's Sunday News
>
>
> New York Daily News - http://www.nydailynews.com
> It's Mama Casserole
> By ROSEMARY BLACK
> Sunday, September 19th, 2004
>
> Cheese Blintz Soufflé
>
> Serves 4 to 6
>
> 3/4 stick melted butter
> 12 defrosted blintzes
> 4 eggs, separated
> 1 1/2 cups sour cream
> 1/2 cup sugar
> 1 teaspoon vanilla extract
> 1/4 teaspoon salt
> Cinnamon to taste
>
> Preheat the oven to 350 degrees. Pour melted butter onto the bottom of
> a 9-by-13-inch baking pan. Arrange blintzes in the pan in a single
> layer. In a large mixing bowl, mix yolks with sour cream, sugar,
> vanilla and salt. In a separate bowl, beat the whites until stiff
> peaks form. Fold into yolk mixture. Pour over blintzes. Sprinkle with
> cinnamon. Bake for about 30 minutes. Serve hot.
>
>

Cool. "I could like it."
It reminded me of Mimi Hiller's Blintz Souffle thang from several years
ago, here resurrected from Google Groups search

Blintze Souffle
12 frozen cheese blintzes
1/4 lb. butter
4 eggs
1 cup sour cream
1/4 cup sugar
dash vanilla

1.Melt butter in large pan.
2.Layer blintzes in bottom of pan.
3.In mixer, beat eggs, add sour cream, sugar and vanilla. Beat well.
4.Pour over blintzes.
5.Bake 1 hour at 350.
Can make ahead and refrigerate before baking.
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Margaret Suran
> wrote:

> Here is an easy recipe that is a favorite for the upcoming Jewish
> holiday of Succoth. While it calls for frozen blintzes, you can
> substitute "made from scratch" ones.
>
> From yesterday's Sunday News
>
>
> New York Daily News - http://www.nydailynews.com
> It's Mama Casserole
> By ROSEMARY BLACK
> Sunday, September 19th, 2004
>
> Cheese Blintz Soufflé
>
> Serves 4 to 6
>
> 3/4 stick melted butter
> 12 defrosted blintzes
> 4 eggs, separated
> 1 1/2 cups sour cream
> 1/2 cup sugar
> 1 teaspoon vanilla extract
> 1/4 teaspoon salt
> Cinnamon to taste
>
> Preheat the oven to 350 degrees. Pour melted butter onto the bottom of
> a 9-by-13-inch baking pan. Arrange blintzes in the pan in a single
> layer. In a large mixing bowl, mix yolks with sour cream, sugar,
> vanilla and salt. In a separate bowl, beat the whites until stiff
> peaks form. Fold into yolk mixture. Pour over blintzes. Sprinkle with
> cinnamon. Bake for about 30 minutes. Serve hot.
>
>

Cool. "I could like it."
It reminded me of Mimi Hiller's Blintz Souffle thang from several years
ago, here resurrected from Google Groups search

Blintze Souffle
12 frozen cheese blintzes
1/4 lb. butter
4 eggs
1 cup sour cream
1/4 cup sugar
dash vanilla

1.Melt butter in large pan.
2.Layer blintzes in bottom of pan.
3.In mixer, beat eggs, add sour cream, sugar and vanilla. Beat well.
4.Pour over blintzes.
5.Bake 1 hour at 350.
Can make ahead and refrigerate before baking.
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Melba's Jammin'" > wrote in message
...

> Blintze Souffle
> 12 frozen cheese blintzes

If blintzes are not available, try this fabulously easy and delicious
recipe.

* * * * * * * * * * * * * * * * * * *
* *

Easy Cheese Blintz Casserole

THE JEWISH HOLIDAY COOKBOOK by Gloria Greene

Batter:
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose white flour, preferably unbleached
1-2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling:
2 (7 1/2 - 8 oz) packages farmer cheese
1 (15-16 oz) container part-skim or regular ricotta cheese
2 large eggs
2-3 tablespoons sugar
1 1/2 - 2 tablespoons lemon juice

Accompaniments:
sour cream
plain or vanilla yogurt
applesauce
fresh berries

Preheat the oven to 350 degrees.

Butter a 13 X 9" baking dish.

In a blender or 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 baking dish. Cook
for about 10 minutes, until set.

While the batter is cooking, combine all the filling ingredients
in a large bowl and blend well. When the baking dish is
removed from the oven, spread the filling over the set batter
layer, smoothing the top.

Give the remaining batter a quick stir to re-suspend the
ingredients. Very slowly pour the batter over the filling,
making certain that all the filling is covered. Carefully
carry the baking dish to the oven so the layers remain
distinct.

Bake 35-40 minutes until the top is puffed and set. Remove casserole
from oven and let it rest for 1--15 minutes before
cutting it into squares to serve.

Serve with desired accompaniments.

"Melba's Jammin'" > wrote in message
...

> Blintze Souffle
> 12 frozen cheese blintzes

If blintzes are not available, try this fabulously easy and delicious
recipe.

* * * * * * * * * * * * * * * * * * *
* *

Easy Cheese Blintz Casserole

THE JEWISH HOLIDAY COOKBOOK by Gloria Greene

Batter:
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose white flour, preferably unbleached
1-2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling:
2 (7 1/2 - 8 oz) packages farmer cheese
1 (15-16 oz) container part-skim or regular ricotta cheese
2 large eggs
2-3 tablespoons sugar
1 1/2 - 2 tablespoons lemon juice

Accompaniments:
sour cream
plain or vanilla yogurt
applesauce
fresh berries

Preheat the oven to 350 degrees.

Butter a 13 X 9" baking dish.

In a blender or 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 baking dish. Cook
for about 10 minutes, until set.

While the batter is cooking, combine all the filling ingredients
in a large bowl and blend well. When the baking dish is
removed from the oven, spread the filling over the set batter
layer, smoothing the top.

Give the remaining batter a quick stir to re-suspend the
ingredients. Very slowly pour the batter over the filling,
making certain that all the filling is covered. Carefully
carry the baking dish to the oven so the layers remain
distinct.

Bake 35-40 minutes until the top is puffed and set. Remove casserole
from oven and let it rest for 1--15 minutes before
cutting it into squares to serve.

Serve with desired accompaniments.

"Melba's Jammin'" > wrote in message
...

> Blintze Souffle
> 12 frozen cheese blintzes

If blintzes are not available, try this fabulously easy and delicious
recipe.

* * * * * * * * * * * * * * * * * * *
* *

Easy Cheese Blintz Casserole

THE JEWISH HOLIDAY COOKBOOK by Gloria Greene

Batter:
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose white flour, preferably unbleached
1-2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling:
2 (7 1/2 - 8 oz) packages farmer cheese
1 (15-16 oz) container part-skim or regular ricotta cheese
2 large eggs
2-3 tablespoons sugar
1 1/2 - 2 tablespoons lemon juice

Accompaniments:
sour cream
plain or vanilla yogurt
applesauce
fresh berries

Preheat the oven to 350 degrees.

Butter a 13 X 9" baking dish.

In a blender or 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 baking dish. Cook
for about 10 minutes, until set.

While the batter is cooking, combine all the filling ingredients
in a large bowl and blend well. When the baking dish is
removed from the oven, spread the filling over the set batter
layer, smoothing the top.

Give the remaining batter a quick stir to re-suspend the
ingredients. Very slowly pour the batter over the filling,
making certain that all the filling is covered. Carefully
carry the baking dish to the oven so the layers remain
distinct.

Bake 35-40 minutes until the top is puffed and set. Remove casserole
from oven and let it rest for 1--15 minutes before
cutting it into squares to serve.

Serve with desired accompaniments.

"Melba's Jammin'" > wrote in message
...

> Blintze Souffle
> 12 frozen cheese blintzes

If blintzes are not available, try this fabulously easy and delicious
recipe.

* * * * * * * * * * * * * * * * * * *
* *

Easy Cheese Blintz Casserole

THE JEWISH HOLIDAY COOKBOOK by Gloria Greene

Batter:
4 large eggs
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose white flour, preferably unbleached
1-2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling:
2 (7 1/2 - 8 oz) packages farmer cheese
1 (15-16 oz) container part-skim or regular ricotta cheese
2 large eggs
2-3 tablespoons sugar
1 1/2 - 2 tablespoons lemon juice

Accompaniments:
sour cream
plain or vanilla yogurt
applesauce
fresh berries

Preheat the oven to 350 degrees.

Butter a 13 X 9" baking dish.

In a blender or 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 baking dish. Cook
for about 10 minutes, until set.

While the batter is cooking, combine all the filling ingredients
in a large bowl and blend well. When the baking dish is
removed from the oven, spread the filling over the set batter
layer, smoothing the top.

Give the remaining batter a quick stir to re-suspend the
ingredients. Very slowly pour the batter over the filling,
making certain that all the filling is covered. Carefully
carry the baking dish to the oven so the layers remain
distinct.

Bake 35-40 minutes until the top is puffed and set. Remove casserole
from oven and let it rest for 1--15 minutes before
cutting it into squares to serve.

Serve with desired accompaniments.

"Scharone" > wrote in message
...

> from oven and let it rest for 1--15 minutes before
> cutting it into squares to serve.

Oops, that should read 10-15 minutes.

"Scharone" > wrote in message
...

> from oven and let it rest for 1--15 minutes before
> cutting it into squares to serve.

Oops, that should read 10-15 minutes.