Mom's Blintz Soufle
From Janet Levy’s mom, JoAnn Levy
We have this dish every year when we break fast with friends at Yom Kippur. Emily loved it and asked if we could have it other times of the year, but that only happened a couple of times—usually it got saved for the special occasion.
¼ lb butter or margarine, softened
1/3 cup sugar
1 ½ cup sour cream
½ cup orange juice
1 cup flour
2 tsp baking powder
1 (8oz) package cream cheese, cut up
1 pint (2 cups) small curd cottage cheese
2 egg yolks
1 Tblsp sugar
1 tsp vanilla extract
Preheat oven to 350. Butter a 13X9” baking dish and set aside. In blender, mix butter or margarine, sugar, eggs, sour cream, orange juice, flour and baking powder until smooth. Pour half the batter into prepared baking dish. Prepare filling. Using a mixer, combine all ingredients until blended. Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with the batter. Pour remaining batter over filling. Bake uncovered 50 to 60 minutes or until puffed and golden. Serve immediately with sour cream and blueberry jam.
Note: Unbaked soufflé may be covered and refrigerated several hours or overnight until ready to bake. Before baking, bring soufflé to room temperature.