October 1, 2012

Breakfast Blintz Pudding

New England homes seemed to always reflect the seasons! We never tired of snapping pictures of beautiful homes. One thing that surprised me was the paint colors that homeowners used on their front doors. They were vibrant, happy colors, such as marine blues, plum purples or soft lavenders, sunny yellows, pumpkin orange and sage greens!

Lots of pumpkins and chrysanthemums were seen in yards
 beginning in early September!
The season is very short for gardening as the snowfall can begin in October!

Many homes proudly displayed the American Flag all year round!

The yards were simply stunning and the Autumn colors were the
starlets of the season!

This blintz breakfast pudding is a delightful breakfast or brunch dish!
 I served this often when family and friends came to visit us at
The Maine House!

Sweet Blintz Breakfast Pudding
12 frozen blintzes, any variety you wish…
Estelle’s chooses Blueberry and Apple
4 eggs beaten
¼ cup sugar
1/8 t. salt
1 t. vanilla
½ cup butter, melted and slightly cooled
1 ½ cup sour cream
Garnish: Warm Cinnamon Apple Sauce and Sour Cream

Arrange the frozen blintzes, folded side down in a greased 9” x 13 “ baking dish. In a medium sized mixing bowl, mix the eggs, sugar, salt and vanilla. Stir in the melted butter and the sour cream. Spoon the mixture over the blintzes and bake at 350 degrees F. for 40-45 minutes. Bake this uncovered. It will be nice and golden and bubbly good. Top each serving with warm cinnamon applesauce and a dollop of sour cream!

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