Mock cheese blintzes
Instructions:
- 3 loaves white sandwich bread
- 1/2 cup cinnamon
- 2 cups sugar
- 3 pounds cream cheese
- 2 egg yolks
- 1 cup sugar
- 2/3 teaspoon salt
- 1/2 teaspoon vanilla
- 3/4 teaspoon lemon peel
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pound butter, unsalted, melted
- Blueberry Sour Cream:
- 1 pint fresh blueberries (when using frozen berries make sure you defrost them on paper towels to absorb the moisture)
- 1 pint sour cream
- 1 teaspoon sugar
- Dash of nutmeg
- Prepare bread by removing crusts.
- Flatten, using a rolling pin or a pasta machine.
- Combine 1/2 cup cinnamon and 2 cups sugar and set aside.
- Beat cream cheese in a large mixing bowl. Add eggs and beat until creamy and smooth.
- Add 1 cup sugar and remaining ingredients (except melted butter).
- Spread on flattened bread; roll up (cigar style) and cut in half.
- Dip one side first in the melted butter, then in the cinnamon-sugar mixture. (The blintzes can be frozen at this point.)
- Bake in 350-degree oven for 12 to 15 minutes, on the upper rack of the oven.
- Serve with Blueberry Sour Cream for dipping.
- The blintzes are best when served warm.
- Makes approximately 108 pieces.