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Blintz Souffle

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BLINTZ SOUFFLE
 Categories: Cheese, Jewish
      Yield: 8 Servings
 
MMMMM--------------------------BLINTZES-------------------------------
      8 oz Cream cheese; softened
      2 c  Cottage cheese, small curd
      2    Egg yolk
      1 tb Sugar
      1 ts Vanilla extract
      6    Egg
  1 1/2 c  Sour cream
    1/2 c  Orange juice
    1/2 c  Butter; softened
      1 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
      1 ts Orange rind; grated

MMMMM----------------------BLUEBERRY SAUCE---------------------------
    2/3 c  Sugar
      2 tb Cornstarch
      1 ds Cinnamon, ground
      1 ds Nutmeg, ground
      1 c  ;Water
      1 c  Blueberries; fresh
      2 tb Lemon juice
 
                                         Approx. Cook Time: 1:15
  Blintzes: Combine cheeses, egg yolks, 1 T sugar, and vanilla in a
  small bowl; beat at medium speed of an electric mixer until smooth.
  Set mixture aside.
  
  Combine 6 eggs, sour cream, orange juice, and butter in the container
  of an electric blender; blend until smooth. Add flour, 1/3 cup sugar,
  baking powder, and orange rind; blend until smooth. Pour half of
  batter into a greased 13"x9"x2" baking dish. Spoon cream cheese
  mixture evenly over batter, and spread carefullly with a knife. Pour
  remaining batter over the cream cheese mixture. Bake at 350 for 50 to
  60 minutes, or until puffy and golden.  Serve immediately.
  
  Blueberry sauce:  Combine sugar, cornstarch, cinnamon, and nutmeg in a
  heavy saucepan.  Gradually stir in water. Cook over medium heat,
  stirring constantly, until the mixture comes to a boil. Boil 1
  minute; stir in blueberries and lemon juice. Serve warm.
 
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