Tuesday, January 6, 2015

Let it Cool


When I tried this at first, the recipe didn't specify what temperature to serve it at and I tried it when it was still warm out of the oven (actually, it was still pretty piping hot), and I thought, "Meh." However, after it cooled completely, this dish came into its own. I would definitely be sure to serve this dish at room temperature or even chilled. It is almost cheesecake-like when it is served at the right temperature.

You can serve this topped with a little powdered sugar, fresh fruit, canned pie filling, or jam (preferably homemade).

Blintz Brunch Bake


2 pkg. (8 oz each) Neufchatel cheese, softened
1 container (15 oz) part skim ricotta cheese
5 eggs, divided
3/4 cup sugar, divided
2 tsp zest and 3 tbsp. juice from 1 lemon
1 cup flour
3/4 cup butter or margarine, melted
1/4 cup milk
1 tbsp. baking powder


Heat oven to 325 degrees F.

Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest, and juice in large bowl with mixer until blended.

Whisk remaining eggs, sugar, flour, butter, milk, and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.

Bake 45 minutes, or until center is set.

Recipe notes: If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350 degrees F. Sprinkle with powdered sugar just before serving, if desired.

Makes 12-16 servings (depending on how large you would like to cut the pieces).

Source: Kraft recipes. You can find it here.

Notes: As I mentioned above, I initially served this warm and that was all wrong for this dish. I also mentioned that the original recipe doesn't specify what temperature to serve it at, but it is much better at room temperature or chilled. Be sure to have a group to serve this for because you don't want to feel guilty after eating the whole pan by yourself!

Above: It keeps its shape better after it has cooled too. Yummy stuff! We particularly liked it topped with homemade strawberry freezer jam.

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