LSue
07-08-2000, 10:24 AM
"Jewish on WW"
Linda
********
* Exported from MasterCook *
Muffin Blintzes (3 points)
Recipe By :adapted: The Chosen- Appetizers and Desserts p. 43
Serving Size : 8 Preparation Time :0:00
Categories : Z- Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces nonfat cottage cheese -- (was creamed)
2 eggs -- lightly beaten
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons sugar
2 tablespoons margarine -- melted (was butter)
Pinch salt
Dash Paprika, nutmeg -- (I think I would use
-- cinnamon.)
Combine cottage cheese, eggs, flour, baking powder, sugar, butter and salt; mix thoroughly. Fill (to the top) about 8 well- greased muffin cups. Top each with dash of paprika and nutmeg.
Bake in a 350 degrees F oven about 1 hour. Muffins will puff up high while cooking but will drop back down. Can also be made day ahead and reheated.
Makes a good Shavouth or Yom Kippur break-fast.
Serve plain or with sour cream.
*I think I might try this recipe in mini cupcake pans
**I would watch the baking time...don't think these
The Chosen- Appetizers and Desserts
Edited by Marilyn Stone
The Triad Publishing Co., Gainesville, FL 1982
ISBN 0-937404-11-X
Recipe from: Essen 'N Fressen
Sisterhood of Congregation Beth Chaim
East Windsor, NJ
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Linda
********
* Exported from MasterCook *
Muffin Blintzes (3 points)
Recipe By :adapted: The Chosen- Appetizers and Desserts p. 43
Serving Size : 8 Preparation Time :0:00
Categories : Z- Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces nonfat cottage cheese -- (was creamed)
2 eggs -- lightly beaten
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons sugar
2 tablespoons margarine -- melted (was butter)
Pinch salt
Dash Paprika, nutmeg -- (I think I would use
-- cinnamon.)
Combine cottage cheese, eggs, flour, baking powder, sugar, butter and salt; mix thoroughly. Fill (to the top) about 8 well- greased muffin cups. Top each with dash of paprika and nutmeg.
Bake in a 350 degrees F oven about 1 hour. Muffins will puff up high while cooking but will drop back down. Can also be made day ahead and reheated.
Makes a good Shavouth or Yom Kippur break-fast.
Serve plain or with sour cream.
*I think I might try this recipe in mini cupcake pans
**I would watch the baking time...don't think these
The Chosen- Appetizers and Desserts
Edited by Marilyn Stone
The Triad Publishing Co., Gainesville, FL 1982
ISBN 0-937404-11-X
Recipe from: Essen 'N Fressen
Sisterhood of Congregation Beth Chaim
East Windsor, NJ
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