Chagigah Kitchen: Cheese Blintz Loaf

Happy end of summer, Chagigah listeners! Now that the school year is very nearly upon us, it’s time to get back into gear. What better way to get yourself and the whole family ready for the long day than a delicious, kosher breakfast? With that in mind, here is an amazing baked cheese blintz loaf recipe that’s great for the morning and to pack away in the lunchboxes! As always, send your recipe suggestions to chagigah@wers.org and listen to us every Sunday from 8AM-11AM!

Cheese Blintz Loaf

Blintz Cheese Loaf is an easy recipe made with cream and cottage cheese, baked together with a simple batter. The loaf is prepared in a regular 9 x 5″ loaf pan and when served warm with applesauce, fresh berries, and sour cream – it tastes like cheese blintzes, minus the fuss! This great dish for brunch and dairy entertaining is from ‘Spice and Spirit’ – The Complete Kosher Jewish Cookbook.

Ingredients for Batter:
1/2 cup butter or margarine, melted
2 eggs
1 tsp. baking powder
3 tbsp. sugar
3/4 cup milk
1 1/4 cups flour

Cheese Filling Ingredients:
1 lb. cottage cheese (the solid, dry type)
2 tbsp. butter or margarine, softened
1 egg
1 tbsp. sour cream
1 tsp. salt
1 tbsp. sugar
4 oz. cream cheese

Directions:
Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.
Batter: Combine all batter ingredients in a large bowl and beat until smooth. Pour half of batter into prepared loaf pan.
Filling: Combine all filling ingredients in a bowl and beat well until smooth. Pour all of the filling over the batter in the laf pan. Cover filling with remaining batter.
Bake for 50-60 minutes on centre rack of oven. Cool for 10 minutes. Gently slice warm loaf and serve with applesauce, sour cream and berries, as desired.

By Jamie Loftus

If you liked this, check out:
Chagigah Kitchen: Purim Kichel