Blintz Soufflé

This decadent brunch dish comes from Sherry McKenney of the Murphin Ridge Inn in Adams County.

8 Tbsp unsalted butter, softened
1/3 cup sugar
6 eggs
1/2 cup sour cream
1/2 cup orange juice
1 cup flour
2 tsp baking powder
(1) 8 oz pkg cream cheese
1 cup ricotta cheese
1 cup cottage cheese
2 egg yolks
2 Tbsp sugar
1 tsp vanilla

Preheat oven to 350°F. Butter a 9x13-inch pan. In a bowl, beat the butter, sugar, eggs, sour cream, juice, flour, and baking powder until smooth. Pour half of the batter into the greased pan. In a separate bowl for the filling, cream the cream cheese, then mix in the ricotta, cottage cheese, egg yolks, sugar and vanilla. Drop this mixture by spoonfuls over the batter and gently spread it over the surface. Pour the remaining batter over the filling. Bake for 50 to 60 minutes or until golden brown. Serve with blueberry sauce.

Makes 10 — 12 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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