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    Stuffed Blitz

    List of Ingredients

    Submitted by Wendy T.

    1/4 cup butter (1/2 cube), room temperature
    1/3 cup granulated sugar
    6 eggs
    1-1/2 cups sour cream
    1/2 cup freshly-squeezed orange juice
    1 cup all-purpose flour
    2 teaspoons baking powder


    1 (8-ounce) package cream cheese, cubed
    1 pint small-curd cottage cheese
    2 egg yolks
    2 tablespoons granulated sugar
    1 teaspoon vanilla


    Preheat oven to 350 degrees.

    In a food processor, combine butter, sugar, eggs, sour cream,
    orange juice, flour and baking powder. Pulse 4 to 5 times until
    just combined.

    Pour half of the batter into a buttered 9 x 13-inch baking pan.
    Set remaining batter aside.

    Filling: In a food processor, combine cream cheese, cottage
    cheese, egg yolks, sugar and vanilla. Pulse until well mixed.

    Drop filling by heaping spoonfuls over batter in baking dish.
    With a knife, spread filling evenly. (It will mix slightly with
    the batter.) Pour remaining batter over filling. (At this
    point, unbaked souffle can be covered and refrigerated several
    hours or overnight. Bring to room temperature before baking.)

    Bake uncovered for 50 to 60 minutes or until puffed and golden.





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