15 March 2009
Recipe: Blintz Brunch Bake
From Denny: We just love cheesey dishes in Louisiana and when better than for breakfast on the weekend? Try this little lovely next time you need to bake for a number of people and don't feel like a lot of different dishes when one will do so you can relax with your company!
Blintz Brunch Bake
Prep Time: 15 min
Total Time: 1 hr
Makes: 16 servings
2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
5 eggs, divided
3/4 cup sugar, divided
2 teaspoons grated lemon peel
3 Tablespoons fresh lemon juice
1 cup flour
1 cup (2 sticks) butter or margarine, melted
1/4 cup milk
1 Tablespoon CALUMET Baking Powder
PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.
PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.
BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.
Total fat 26 g
Saturated fat 15 g
Cholesterol 140 mg
Sodium 340 mg
Carbohydrate 12 g
Dietary fiber 0 g
Sugars 11 g
Protein 7 g
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