Baby Blintz Stacks Recipes

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.

Steps:

• 1. Beat egg with salt and liquid (water or milk) until smooth.
• 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
• 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
• 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
• 5. Tilt pan until entire bottom is covered with a thin, even layer.
• 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
• 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
• 8. Mix filling ingredients.
• 9. Spoon some of the mixture into each blintz.
• 10. Roll up once.
• 11. Fold in ends.
• 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
• 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
• 14. Fry blintzes, turning occasionally.
• 15. Add more butter as necessary.
• 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.

Steps:

• In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended. , Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and, if desired, strawberries.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir all filling ingredients until well blended; set aside.
• In medium bowl, stir all batter ingredients with wire whisk or fork until well blended. Pour batter into baking dish. Pour filling evenly over batter. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 325°F. Uncover baking dish; bake 55 to 60 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Top servings with sour cream and strawberry preserves.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
• Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.