RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4931
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| Recipe Name: |
Baked Blintz - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
Jewish |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
1.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup milk, whole
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Directions:
Mix together butter, half of the sugar, half of the eggs, flour, baking powder, salt, milk and vanilla. Divide that mixture in half, and place one half in the bottom of a greased 2-quart glass-baking dish.
Mix the remaining ingredients and pour over the top. Then place the other half of the first mixture into the dish.
Bake at 300 degrees for 1 and a half hours until browned. |
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| Nutrition per Serving: |
| Calories: |
657 |
Total Carbs: |
41.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
160.8 |
Fat: |
42.8 |
Protein: |
26.79 |
| Fiber: |
1.00 |
Sodium: |
808.22 |
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