|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Results 1 - 8 of 8 for blintze casserole
1. Mix all ingredients for filling together until blended (can be made 1 day ahead of time). 2. Preheat oven to 300 degrees F. 3. Butter 9x13 inch ...
Melt butter to ... Put 12 frozen blintzes in pan. Beat ... mixture over blintzes. Sprinkle with cinnamon. Bake at 325 to 350 degrees for 40 to 50 minutes.
Place all ingredients for filling in mixer and blend well. Set aside. Mix batter ingredients by hand and spoon 1/2 batter into two greased 9 inch pie ...
Place blintzes in well-greased glass oblong pan. Mix all ingredients and pour over blintzes. Bake at 350 degrees for approximately 45 minutes.
Place blintzes in baking pan. Blend remaining ingredients until smooth. Pour over blintzes. Bake at 375 degrees for 1 hour.
Mix and set aside. In a 2 quart Pyrex oblong pan, melt additional butter. For Batter: Cream sugar and butter. Add eggs. Sift together flour, baking ...
Melt butter in 2 quart casserole and place blintzes in 1 layer ... at 350 degrees or until top begins to brown. Serve with strawberries. Serves 6 to 10.
top of page