Ingredients: |
Ingredients: FILLING
8 oz. cream cheese (regular or light)
15 oz. ricotta cheese
1 large egg
1 T. sugar
1 tsp. vanilla
BATTER
1/2 C. butter, melted
1/4 C. sugar
6 large eggs
1 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. orange juice
STRAWBERRY SAUCE
1 package (16 oz.) frozen strawberries with juice, thawed
2 T. sugar
1 T. cornstarch
1/4 C. orange juice
1 C. sliced fresh strawberries
1 T. Grand Marnier (optional)
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Directions: |
Directions:SAUCE (make ahead):
In a food processor, slightly puree thawed berries, including the juice. Transfer to a medium saucepan. 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.
Preheat oven to 350º F. Grease a 9 x 13 inch baking dish.
FILLING:
In a medium bowl with an electric mixer, beat together all filling ingredients. Set aside.
BATTER:
In another medium bowl, with an electric mixer and with clean beaters, beat butter, sugar and eggs. Add flour, baking powder, baking soda and orange juice and beat well.
Pour half the batter into the prepared 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. |
Personal
Notes: |
Personal
Notes: Instead of strawberries, try using fresh blueberries for the sauce.
Michael and I stayed at this historical boutique B&B in Eugene, Oregon in June 2013. The hosts were lovely people, and the breakfast was superb! And we enjoyed strolling through their lush, fragrant flower garden. www.cestlavieinn.com
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This recipe for Baked Cheese Blintz Casserole is from