Blitzen Cooler Recipes

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CHEESE BLINTZES



Cheese Blintzes image

Blintzes are out of this world and a great comfort food. These are to be served with sour cream or perhaps you'd like them with a fruit syrup. Courtesy of torahbytes.org.

Provided by Manami

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces cream cheese
1/2 cup cream-style cottage cheese
1 egg yolk
2 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons oil
1 cup milk
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup butter

Steps:

  • Filling:.
  • Mix all ingredients.
  • Beat well until smooth.
  • Refrigerate.
  • Blintzes:.
  • Beat eggs, oil and milk well.
  • Add flour and salt beat well.
  • Refrigerate for 30 minutes.
  • For each blintz, melt 1 teaspoon butter in a 7" skillet.
  • Pour in 1-1/2 teaspoons batter, spread batter completely over bottom of pan.
  • Cover over medium heat until lightly browned on one side.
  • Turn crepe over and brown the other side.
  • Remove.
  • Put 1 Tablespoon cheese on browned surface of each blintz.
  • Fold and roll.
  • Put in a glass baking dish and keep warm in oven.
  • If necessary they could be frozen and when needed thaw and warm and then serve with a dollop of sour cream or a nice fruity syrup.

Nutrition Facts : Calories 689.3, Fat 56.7, SaturatedFat 31.2, Cholesterol 288.8, Sodium 795.6, Carbohydrate 29.7, Fiber 0.6, Sugar 6.9, Protein 16

BLINTZES



Blintzes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 1/2 dozen

Number Of Ingredients 4

1 cup whole milk
4 large eggs lightly beaten
1 cup all purpose flour
1 teaspoon salt

Steps:

  • With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
  • Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
  • Make assorted fillings, roll up and fry, or bake or freeze for another day.

CHOCOLATE MINT BLITZEN



Chocolate Mint Blitzen image

If you like to drink your dessert, this Chocolate Mint Blitzen, named after my favorite reindeer, will hit the spot.

Provided by Brian Balthazar

Categories     beverage

Time 15m

Yield 2 servings

Number Of Ingredients 5

8 ounces hot chocolate, cooled
1 ounce milk chocolate, chopped
3 mini peppermint candy canes, crushed
3 ounces peppermint vodka
3 ounces chocolate liqueur

Steps:

  • Make the hot chocolate and allow to cool.
  • Microwave the chocolate in a small microwave-safe bowl in 10-second increments until melted.
  • Crush 1 of the mini candy canes and place in a small bowl or saucer.
  • Dip the rims of two martini glasses in the chocolate, then the crushed peppermint.
  • Add the peppermint vodka, chocolate liqueur and cooled hot chocolate to a cocktail shaker filled with ice. Shake vigorously, then strain into the rimmed glasses. Garnish with the 2 remaining mini candy canes and serve.

BLITZEN COOLER



Blitzen Cooler image

Yield

Number Of Ingredients 6

Cracked ice
3 ounces tomato juice
1 ounce strong beef broth
1/2 ounce Kümmel
1/2 ounce lemon juice
Worchestershire sauce

Steps:

  • Fill a cocktail shaker with the tomato juice, beef broth, kümmel, lemon juice, and a dash of the Worchestershire sauce. Shake the mixture vigorously and pour it with the ice into a highball glass.

BLITZ TORTE



Blitz Torte image

Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 21

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup unbleached all-purpose flour, plus more for pans
1/2 cup sugar
1/2 teaspoon kosher salt
4 large egg yolks (reserve the whites for meringue topping)
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 teaspoon baking powder
4 large egg whites
1 cup plus 1 tablespoon sugar, divided
1/2 cup sliced blanched almonds
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
2 tablespoons orange juice
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 teaspoons freshly grated orange zest

Steps:

  • Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
  • Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
  • Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
  • Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
  • Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
  • Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
  • Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.

LIGHTNING CAKE (ALSO CALLED BLITZ KUCHEN)



Lightning Cake (Also Called Blitz Kuchen) image

Make and share this Lightning Cake (Also Called Blitz Kuchen) recipe from Food.com.

Provided by Karen..

Categories     Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons baking powder
1 teaspoon butter
2 tablespoons sugar
1 tablespoon flour
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350F and lightly oil an 8" square cake pan.
  • Mix the ingredients in the order given and pour into prepared pan.
  • Combine topping ingredients and sprinkle on top.
  • Bake for about 25 minutes or until cake tests done.

BLITZ KUCHEN



Blitz Kuchen image

Blitz Kuchen or Lightning Cake was always one of grandma's fast and easy standbys when we stopped in for a visit.

Provided by Taylor in Belgium

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/2 cup butter
4 egg yolks
1 teaspoon baking powder
1 teaspoon vanilla
1 cup flour
5 tablespoons milk

Steps:

  • Cream sugar and butter, add egg yolks.
  • Sift flour with baking powder, add alternately with milk, add vanilla.
  • Beat 4 egg whites until stiff.
  • Add sugar to egg whites and whip until it stands in peaks.
  • Put batter in 2 greased layer cake pans.
  • Pile meringue on top of each layer and sprinkle with coconut or chopped nuts.
  • Bake at 325 degrees for 30 to 40 minutes.

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