DailyInbox.com: The Recipe File -- Cheese Blintz Soufflé

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   OK - so the house is a mess... Don't worry -- you're about to "Talk Dirty with the Queen of Clean!" Here comes Linda Cobb tackling just about any household stain, stink, or accident you can think of. Find out what put this remarkable little book on the bestseller list! Go to: http://www.aristatech.com/d Pasta, Seafood and Eggs: Cheese Blintz Soufflé from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS FOR BLINTZ BATTER: 1/4 cup butter (1/2 cube), room temperature 1/3 cup granulated sugar 6 eggs 1-1/2 cups sour cream 1/2 cup freshly-squeezed orange juice 1 cup all-purpose flour 2 teaspoons baking powder INGREDIENTS FOR BLINTZ FILLING: 1 (8-ounce) package cream cheese, cubed 1 pint small-curd cottage cheese 2 egg yolks 2 tablespoons granulated sugar 1 teaspoon vanilla TO PREPARE: Preheat oven to 350 degrees. In a food processor, combine butter, sugar, eggs, sour cream, orange juice, flour and baking powder.  Pulse 4 to 5 times until just combined. Pour half of the batter into a buttered 9 x 13-inch baking pan.  Set remaining batter aside. Filling:  In a food processor, combine cream cheese, cottage cheese, egg yolks, sugar and vanilla.  Pulse until well mixed. Drop filling by heaping spoonfuls over batter in baking dish.  With a knife, spread filling evenly.  (It will mix slightly with the batter.)  Pour remaining batter over filling.  (At this point, unbaked soufflé can be covered and refrigerated several hours or overnight.  Bring to room temperature before baking.) Bake uncovered for 50 to 60 minutes or until puffed and golden.  Serve immediately with sour cream and syrup or jam. SERVES 6 - 8 Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]