Baby Blintz Stacks 3 Recipes

BABY BLINTZ STACKS

Steps:

• Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
• Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
• To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.

BABY BLINTZES

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
• Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
• Fill each of muffins halfway with the cheese mixture.
• Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
• Bake 20 minutes.
• Remove from oven and cool in muffin tin for 5-10 minutes.
• Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
• Serve hot, warm or at room temperature.
• Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.

BLENTY OF BLINTZES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
• In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
• Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.
• Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.

GRANDMA REILKOFF'S AUTHENTIC RUSSIAN BLINTZE

Steps:

• Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
• When the edges start to brown, fold in half and remove from pan.
• Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
• NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.