Archive for May 21, 2009

Dairy Recipe: Blintz Casserole

Submitted for our Dairy Recipe Contest by M. Saxl

Ingredients

2 pkgs. frozen blintz
1 stick butter or margarine
4 eggs
1/2 c. sour cream
1/2 c. sugar

Preparation

Preheat oven to 350. Melt butter/margarine in a lasagna-size pan in the oven. When the butter is melted arrange frozen blintzes in a single layer in the pan. Beat the eggs, sour cream and sugar together until light and fluffy. Pour mixture over blintzes. Bake for 45 to 60 minutes. Remove from oven and let stand, cooling slightly. Cut into squares and serve. Yield 6-8 servings. Suggest 6 cheese and 6 blueberry blintzes.

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Dairy Recipe: Challah Bread Pudding

Submitted for our Dairy Recipe Contest by M. Bilyeu

Ingredients

3 large eggs
1/4 cup confectioners’ sugar
1/4 cup brown sugar
1 1.25-ounce packet raspberry-flavored hot cocoa mix
1-1/2 cups half-and-half
8 slices day-old challah, torn into 2″ pieces
3 ounces white chocolate chips
3 ounces milk chocolate chips
whipped cream or ice cream, optional

Preparation

In a large bowl, combine eggs, confectioners’ sugar, brown sugar and cocoa mix; whisk in half-and-half. Stir in bread pieces, and mix to combine thoroughly; let bread soak in custard for 15 minutes.

Preheat oven to 350F. Grease an 8″x8″ baking pan. Stir all of the chocolate chips into the bread mixture, and pour into prepared pan. Bake for 45 minutes, or until a knife inserted into the center comes out clean. Let pudding rest for 10 minutes; cut in half, then cut each half into 4 portions. Serve warm with whipped cream or ice cream, if desired. Makes 8 servings.

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Dairy Recipe: “Fried” Ice Cream Torah Scrolls

Submitted for our Dairy Recipe Contest by M. Bilyeu

Ingredients

1 pint coffee ice cream
1 cup Nilla wafers, ground fine
1/4 cup sugar
1-1/2 teaspoons cinnamon
chocolate sauce, for drizzling
whipped cream, optional

Preparation

Divide ice cream into 4 1/3-cup scoops; form each into a 4″ log, place onto a Silpat-lined tray and freeze for 30 minutes or until firm. Combine the ground wafers, sugar and cinnamon on a plate; roll each ice cream log in the mixture until well-coated, place onto a tray and freeze for 30 minutes until firm. Re-roll the ice cream logs in remaining crumbs, and re-freeze until ready to serve. Take out 2 dessert plates and place 2 logs onto each plate; drizzle with chocolate sauce and top with whipped cream, if desired. Serves 2, but the recipe doubles or triples easily. (If you really want to go for the gusto, place frilled toothpicks into each end of the ice cream logs to complete the look of Torah scrolls!)

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Dairy Recipe: Reuven Mina

Submitted for our Dairy Recipe Contest by M. Bilyeu

Ingredients

2 tablespoons oil
3 egg & onion matzahs
3 large eggs
12 square slices Swiss cheese
1-1/2 cups sauerkraut, well-drained
1 teaspoon caraway seed
1/2 cup Thousand Island dressing (or Kraft sandwich spread)

Preparation

Preheat oven to 400F. Use the oil to grease an 8″-square baking dish.

Place the matzahs into another 8″-square baking dish; cover with water and soak for 2 minutes. Drain the water, reserving the baking dish. Carefully pat the matzahs dry with paper towels.

Beat the eggs, and place them into the drained baking dish. Carefully take one matzah and dip both sides into the egg, letting excess egg drip off; then place the matzah into the oiled baking dish. Lay 4 slices of cheese over the matzah. Combine the sauerkraut, caraway seed and dressing; spread half of the mixture over the cheese. Coat another matzah with egg, and place it over the sauerkraut. Lay 4 more slices of cheese, then spread the remaining sauerkraut mixture over the top. Coat the remaining matzah with egg, and place it on top. Lay the last 4 slices of cheese on top.

Bake for 30 minutes, until mina is browned and bubbly. Let rest 5 minutes, then cut into squares and serve hot. Serves 4-6.

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