Breakfast - Baked cheese blintz casserole
- Baked cheese blintz casserole
- Cream caramel toasts
- Louisiana bread pudding
- Pumpkin streusel bread
- Strawberry Clafoutis
- Smoked salmon casserole
|To make the filling: In a medium bowl with an electric mixer, beat together all filling ingredients. Set aside.
To make the batter: Preheat oven to 350 F. In another medium bowl, with an electric mixer and with clean beaters, beat butte, sugar and eggs. Add flour, baking powder, baking soda and orange juice and beat well.
Pour half the batter into a lightly sprayed or oiled 9 by 13 inch baking dish. Spoon filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake about 50 minutes. Cut into squares and serve with strawberry sauce or fresh blueberry sauce
8 ounces light cream cheese
½ cup butter or margarine melted
|In a food processor, slightly puree thawed berries, including their juice. Transfer to a medium sauce pan. Add sugar, cornstarch, and orange juice and bring to a boil over medium high heat, whisking until thickened. Remove from heat and add fresh berries and liqueur if desired. Let cool, cover and refrigerate. Serve at room temperature.||Strawberry Sauce
1 package (16 ounces) frozen strawberries with juice, thawed