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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Blueberry Blintz Souffle Recipe

Brought to you by Cottonwood Inn

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Ingredients:
Batter:
1 1/2 cups sour cream
1/2 cup orange juice
6 eggs
1/4 cup margarine, softened
1 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon

Filling:
16 oz. small curd cottage cheese
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
8 oz. cream cheese
Optional: frozen or fresh blueberries

Instructions:
This is a dish that can be prepared in advance and is easy and delicious. The dish presents the taste of handmade blintzes with only a fraction of the work.

In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.

In a large bowl, beat together filling ingredients and set aside.

Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.

Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.

Blueberry Sauce:

In a small saucepan combine:
1 cup water
1 cup granulated sugar
2 tablespoons cornstarch
1 cup blueberries

Cook with medium heat on the stovetop until sauce thickens.

Mix In:
1 cup blueberries
1 tablespoon butter

Keep warm.

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