Blintzes

December 10, 2008 at 7:59 am (Uncategorized) ()

Blintzes

These Blintzes are a family recipe. My grandfather made them with his aunt, my mom made them with my grandfather, and I made them with my mom. I am looking forward to the day when i can share this recipe with my children. We normally prepare these ahead of time, and store them in a zip-lock bag in the freezer. One batch makes about 12-15, but they are addicting.

I made these the day after Thanksgiving. We did not do any early black Friday shopping, but my parents still perused the adds. Mollie helped:

Mollie

Mollie

Blintzes
My Great Aunt Rosalie

Ingredients

Crepes
1 cup flour
2 eggs
3/4 cup water
3/4 cup milk
smidge salt
2 Tablespoons Vegetable/Canola oil

Filling
1/3 cup sugar
2 Tablespoons lemon juice
2 Tablespoons lemon zest
1/2 teaspoon almond extract
1 pint small curd cottage cheese (or farmers cheese, if you can find it) Note: I use cheesecloth to squeeze some extra liquid out of the cottage cheese, so that the cottage cheese is drier.
1 8 oz package cream cheese, softened

Topping
Strawberries (fresh if in season or frozen, sliced in juice if not in season)
Sour Cream

Directions

  1. Blend together the ingredients for crepes in a blender.
  2. In a separate bowl mix together the ingredients for the filling.
  3. Grease crepe pan (small omlette pan) and warm over medium heat on the stove.
  4. When the pan is hot, put a thin layer of batter in the pan (pour out excess batter if necessary) and cook through so light brown on one side.
  5. Place crepe onto towel (cooked side up), then fill with filling (about 1 to 2 spoonfulls). Roll crepe up and then place onto pan lined with parchment paper.
  6. Repeat steps 4 and 5 until there is no more filling. Place tray in freezer and freeze overnight.
  7. Remove frozen blintzes from pan (can be packaged into a large zip-lock for storage).
  8. Cook in buttered frying pan. You can store the cooked ones in a preheated oven.
  9. Serve immediately, topped with sour cream and strawberries and enjoy!

These are a real treat for breakfast!

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French Toast Casserole

December 9, 2008 at 12:43 pm (Uncategorized) ()

French Toast Casserole

I was looking for a good breakfast casserole for when my parents came into town for Thanksgiving. I wanted something that I could throw into the oven when they were ready for breakfast.

French Toast Casserole
Adapted from ATC Family Cookbook

Ingredients

1 loaf french bread
8 large eggs
2 cups milk
2 cups half and half
1 Tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 sticks butter, softened
1 1/3 cup light brown sugar
3 Tablespoons corn syrup
1 1/2 cups pecans, chopped

Directions

  1. Preheat oven to 325. Slice bread into 1 1/2″ cubes and toast about 25 minutes. Allow the bread to cool.
  2. Grease 9 by 13 baking dish. Layer the bread tightly.
  3. Whisk together the eggs, milk, half and half, sugar, vanilla, cinnamon, and nutmeg.
  4. Pour evenly over bread. press lightly on bread to submerge.
  5. Cover with plastic wrap and refrigerate for 8 to 24 hours.
  6. When ready to break, preheat oven to 350. Remove casserole dish from fridge and unwrap.
  7. Mix butter, brown sugar, and corn syrup until smooth. Stir in the pecans.
  8. Spoon topping over casserole and spread into an even layer.
  9. Place dish onto a rimmed baking sheet and bake for 60 minutes. Note: This step (rimmed baking sheet) is very important. Though it didn’t look like it would, the casserole expanded and the baking sheet saved my oven. It took a little longer for mine to bake.
  10. Cool for 10 minutes before serving and enjoy!

This was a perfect and easy breakfast. I loved the nut topping!

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Pumpkin-Orange Waffles

December 1, 2008 at 9:27 am (Uncategorized) (, )

Pumpkin Waffles

Misha LOVES pumpkin. I think the holidays are his favorite season simply because of all the pumpkin stuff that goes around. I saw these waffles in Apple a Day‘s blog, and decided that since Misha had the weekend off, and was off to work on a weekend project, that this would be a perfect filling breakfast for the day.

Well, I had all the supplies ready to go and I was all set… and then my car got hit while it was parked at his Aunt and Uncles. So we ended up being up all night calling insurance companies, trying to get things taken care of. Unfortunatly Friday night is one of the worst nights to get hit, insurance companies do nothing. So Saturday morning we continued calling, making little progress because nothing happends until the next business day.

We got started a little later than planned, but the waffles were still good.

Pumpkin Orange Waffles
Adapted from Apple a Day.

Ingredients

1 egg
1/2 cup buttermilk (I used powdered)
2/3 cup pumpkin puree
3 tsp orange zest (I skipped this)
1/2 cup orange juice
2/3 cup all-purpose flour
2/3 cup cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions

  1. Preheat the waffle iron.
  2. Whisk together egg, buttermilk, pumpkin puree, orange peel, and orange juice in a large bowl.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Add to the pumpkin mixture and stir until well blended.
  4. Once waffle iron is ready, spray with cooking spray and pour in batter. Cook until done.
  5. Keep warm in the oven until the rest of the waffles are done.
  6. Serve with bacon and maple syrup. Enjoy!

My waffles were a bit flat, but I think it had something to do with the powdered buttermilk versus real buttermilk. I would make these again but I would need to experiment more. I should probably use real buttermilk next time, but they were still very good.

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