60 : g Beeswax granules
300 : ml Pure turpentine
25 : g Pure soap or soap flakes
150 : ml Boiling water
6 : dr Essential oil of lavender
0: Preheat oven to 350 degrees
1: Butter an 8-inch square dish with 2-inch high sides (2 quart pan)
2: For the blintz: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs
3: of sugar, 1 Tbs
4: of flour and vanilla in a blender container
5: Blend on low speed until smooth, stopping and scraping down side of container once
6: Transer cheese mixture to bowl: set aside
7: Do not wash blender
8: Place the 3 eggs, sour cream, milk, butter and lemon peel in blender container
9: Blend on medium speed until smooth
10: Add combined 1/2 cup flour, 1/4 cup sugar and the 1 tsp
11: baking powder
12: Blend on high speed until smooth
13: Pour half of the batter into the baking dish
14: Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter
15: Pour remaining batter on top
16: Bake until puffy and edges begin to turn golden, about 45 minutes
17: For the topping: Combine berries and syrup in a small saucepan
18: Heat over low heat until warm, stirring occasionally
19: Cool blintz on wire rack for 5 minutes
20: To serve, cut into squares; top with berries
21: Makes 6-8 servings
22: Formatted by Vicki Oseland (oselands@countrygourmet
23: com) NOTES : This is a streamlined version of the traditional cheese-filled blintz
24: Posted to MC-Recipe Digest V1 #871 by Country Gourmet <oselands@countrygourmet
25: com> on Oct 27, 1997