Blintz Brunch Bake

1970-01-01

Came from Kraft Kitchen Calender. Great ending to a brunch buffet.  This recipe serves 16

Ingredients

  • 2 packages(8oz) ` Cream Cheese, softened
  • 1 15 oz Ricotta cheese Cheese, ricotta, part skim milk
  • 5 large eggs, divided Egg, whole, raw, fresh
  • 3/4 cup granulated sugar, divided Sugars, granulated
  • 2 tsp grated lemon peel Lemon peel, raw
  • 3 Tbs fresh lemon juice Lemon juice, raw
  • 1 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 cup (2 sticks) butter or margarine, melted Margarine-butter blend, 60% corn oil margarine and 40% butter
  • 1/4 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 Tbs baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 1 tsp powdered sugar Sugars, powdered

Method

Step 1

Preheat oven to 325F Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 c sugar,lemon peel and lemon juice in a large bowl with electric mixer on medium speed until well blended; set aside.

Step 2

Place flour, butter,remaining 1/2 cup sugar, milk and baking powder in separate bowl; beat with whisk until well blended. Spread 1/3 of the dough onto bottom of a greased 13x9 baking dish; cover with the cream cheese mixture. Top with spoonfuls of remaining dough. Bake 45 mins. or til centre is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar if desired

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