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Blintz Brunch Bake

Blintz Brunch Bake recipe
photo by:kraft
Here's an airy and lemony alternative to the usual brunch bake—a fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.
time
prep:
15 min
total:
1 hr
servings
total:
16 servings
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posted:
5/25/2007
I cooked this a lot longer than it said at least 20 minutes more and it never got brown on top and the middle was gooey.
posted:
4/6/2007
I have made this for years with a variation though:I used 2 cans of cresent rolls as a crust and topped with a can of cherry pie filling. I served it as a dessert and it is always a huge hit.
posted:
10/26/2006
I agree with some other reviewers that the taste is somewhat eggy and sour. It's also quite heavy for a breakfast dish. It's much more like a cheesecake than I expected. I made this for a morning meeting, and there was a lot left over meaning it was not a hit.
posted:
9/27/2006
This Blintz Brunch Cake has been a delightful surprise to every one of my guests, it looks very innocent, however, the taste is decedent! You cannot beat easy and tastey; put slices on a lace doilly, and you can add elegant to the list of good things about this recipe! Thank you KRAFT!!
posted:
8/9/2006
Very rich but heavenly - tastes just like a real blintz but much easier to make. I enjoyed it plain (with just powdered sugar) and my family preferred it with fruit on top.
posted:
7/31/2006
This is a wonderful recipe; I prepared it exactly according to the directions and everyone thought it was very tasty. It was light, not too sweet yet filling when served along with fresh fruit. This recipe actually reminded me a great deal of a cheesecake that an elderly Italian neighbor used to make when I was a child. I think next time I make this I will experiment with almond extract in place of the lemon. And I may "fiddle" with the dough portion of the recipe, I think I would prefer more of a bottom crust. We'll see!
posted:
5/26/2006
I loved this recipe. Different, easy to make, tasty and not to sweet. Great with coffee. I substituted vanilla for the lemon.
posted:
5/16/2006
I guess the way that I made did not really meet my expectation. I was expecting a cake like texture but the ricotta cheese overpowered the cream cheese. I will not make it again because the ingredients are pricey as well.
posted:
4/28/2006
I made this for a brunch this morning. Everyone seemed to really like it. The only thing I did to spruce it up was add fresh strawberries on top as well as powdered sugar, also I used 2 tablespoons of lemon juice instead of 3. Otherwise it was really good.
posted:
4/11/2006
I made this recipe last easter. everyone loved it! I'm making again this year!
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