Blintz Souffle

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Serves 8-12

1/4 lb. butter, softened
1/3 cup sugar
6 eggs
1 1/2 cups sour cream
1/2 cup orange juice
1 cup flour
2 tsp. baking powder

2 cups cottage cheese
2 egg yolks
1 tsp. vanilla
1 Tbs. sugar
1 cup chopped prunes or apricots

Preheat oven to 350 degrees. Butter 9 by 13-inch baking dish, set aside. Blend butter, sugar, eggs, sour cream, orange juice, flour and baking powder until well blended. Pour 1/2 the batter into baking dish. Bake 10 minutes until set.

Combine filling ingredients and with knife, spread it out evenly over 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 50 to 60 minutes or until puffed and golden. Can be prepared the night before.
(Louise Fiszer)