Hi Glennis..just like old times. I serve this on Christmas morn. Both can be made the day before.
The Blintz Souffle can be halved or the Maple Sausage can be doubled depending on how many will be gathering around the tree.
* Exported from MasterCook *
Blintz Souffle
Recipe By :Cookery for Entertaining by Marlene Sorosky (HPBooks)
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast And Brunch
Amount Measure Ingredient -- Preparation Method
1/4 pound butter -- softened
1/3 cup sugar
6 large eggs
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
Blintz Filling
8 ounces cream cheese -- cut up
2 cups small curd cottage cheese
2 large egg yolks
3 teaspoons sugar
1 teaspoon vanilla extract
Preheat oven to 350 F. Butter a 13x9 inch baking dish; set aside. In a blender or large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish. Prepare Blintz Filling (below). Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with the batter. Pour remaining batter over filling. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden. Serve immediately with sour cream and assorted jams.
BLINTZ FILLING:
In a medium bowl or food processor fitted with the metal blade, combine all ingredients until blended.
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Per serving: 512 Calories (kcal); 36g Total Fat; (63% calories from fat); 18g Protein; 29g Carbohydrate; 279mg Cholesterol; 619mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates
* Exported from MasterCook *
Barbara Fodor's Sage and Maple Sausages
Recipe By :Barbara Fodor
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast and Brunch Meats
Amount Measure Ingredient -- Preparation Method2 slices bacon -- chopped
1/2 cup onion -- finely chopped
1 teaspoon fresh thyme
2 tablespoons maple syrup
1 teaspoon dried sage -- crumbled
1/2 teaspoon curry powder
1/2 pound pork sausage
1 tablespoon vegetable oil
Saute bacon in heavy large skillet over medium-high heat until almost crisp, about 3 minutes. Add onion and thyme; saute until onion is tender, about 5 minutes. Mix in maple syrup, sage and curry powder.
Place sausage in bowl, add onion mixture and mix together. Form sausage mixture into 4 three inch round patties. (Can prepare 1 day ahead.
Cover and chill)
Heat oil in heavy medium skillet over medium heat. Add patties; fry until cooked through, about 5 minutes per side.
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Per serving: 320 Calories (kcal); 28g Total Fat; (78% calories from fat); 8g Protein; 9g Carbohydrate; 41mg Cholesterol; 431mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates
