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Silver Member Joined: Sep 18 2004 Posts: 607

anyone ready yet?
I'd like to start but wanted to hear some of your great ideas first!

Silver Member Joined: Jul 28 2005 Posts: 753

Cheese Soufle
Lasagna
Mac and cheese
Cheesy soup

and of course CHEESE CAKE!!!!!!!!!!!!!!!!! (My great grandmothers secret recipe!)

Gold Member Joined: Mar 08 2008 Posts: 2200

Cheese blintzes...
Grilled salmon...
Cheese Kreplach...
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A day without sunshine is like, you know, night.

Posted: Tue, May 27 2008, 1:09 am Post subject:

quiches, cheesecake, blintz casserole, lasagna, grilled salmon...
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Diamond Member Joined: Oct 12 2004 Posts: 3566

Yesha, how do you make blintz casserole?
Is that just crepes layered with the filling, instead of wrapping them around the filling like blintzes?

Posted: Tue, May 27 2008, 4:01 am Post subject:

The great thing about this is it's like eating blintzes without the patchke of making the crepes.

Cheese Blintz Casserole

1 pound creamed cottage cheese
1 pound farmers cheese, shredded (or use a second lb. of cottage cheese like I do)
2 eggs
Pinch of salt
1/4 to 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Juice of 1 lemon
1 cup butter, melted and cooled slightly
2 eggs
1/4 cup milk
3 teaspoon baking powder
1/2 cup sugar
1 cup flour
1 teaspoon vanilla extract
Sugar
Cinnamon
1 large can blueberry pie filling
1/2 teaspoon grated lemon peel

Preheat oven to 300 degrees F.

In large bowl, combine fist 7 ingredients, blending well and set aside.

Grease a 2-quart long baking dish.

In a large bowl, combine the next 7 ingredients until blended. Pour 1/2 of the mixture into the prepared pan. Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining batter, being careful not to mix together. Sprinkle with sugar and cinnamon and bake for 45 to 60 minutes.

Warm the blueberry filling and lemon peel together and pour over slices of the blintz.

Or substitute the blueberry filling with cherry pie filling or... omit the lemon peel and pie filling and use chocolate syrup....

Diamond Member Joined: Oct 12 2004 Posts: 3566

thanks, this is great. I wanted Blintzes but don't have time to fry crepes.

Do you think I can make it in a 9x13? Or 2 loaf pans?

Posted: Tue, May 27 2008, 4:14 am Post subject:

I make it in a... we call it a lasagna pan... it's most likely a 9x13 size.

Diamond Member Joined: Oct 12 2004 Posts: 3566

Yesha, I just made this today.
I don't know what I did wrong, but the batter was very thick. The bottom layer was barely enough to cover the bottom of the pan. And when I spooned the top layer on, it sunk through the cottage cheese so I wasn't able to spread it so well and it totally mixed with the cottage cheese.
In any case, it tastes heavenly.

Posted: Sun, Jun 01 2008, 12:32 pm Post subject:

Here is a different recipe. Now that I see it, this is actually the one I use.

Batter:
2/3 cup oil
2 eggs
1 and 1/2 teaspoon baking powder
1/3 cup sugar
1 and 1/4 cup milk
2 cups flour

Blend all ingredients together.

Filling:
1 and 1/4 pound (500 grams) cottage cheese (higher fat is better)
4 ounces cream cheese (I use 125 grams of gvinah levanah)
2 tablespoons plain yogurt
2 tsp vanilla extract
1/2 to 2/3 cup sugar
1 egg

Mix together.

Pour half the batter into a well greased 9x13 pan. Layer on all the filling and top with the rest of the batter.

Bake for about 45 minutes or so (or until golden brown) in a 350 degree oven.

(I actually double the batter recipe to give it more solidity).

Platinum Member Joined: Jan 01 2006 Posts: 48139

bump for the early-birds