This recipe is from Marlene Sorosky’s Year-Round Holiday Cookbook, 1982. I have made many of the recipes from this cookbook and it is well-used and quite worn with food spots on most pages.
1 pint small-curd cottage cheese
1 tablespoon sour cream
1 teaspoon vanilla extract
1/2 teaspoon sugar
3 tablespoons butter, melted
1/2 cup buttermilk biscuit mix
In a food processor with metal blade mix together cottage cheese, sour cream, vanilla, sugar and butter until blended. Add eggs one at a time. Mix in biscuit mix and beat until blended.
Preheat oven to 350. Spoon batter into greased nonstick or Pam-sprayed 1 1/2″ miniature muffin cups, filling each three-fourths full. Bake for 35 to 40 minutes or until tops are golden brown. Remove from oven, go around edges of cups with a small knife, and remove to rack to cool.
May be stored at room temp in airtight container for 2 days.
May be frozen. Do not defrost before reheating.
Before serving, preheat oven to 350. Place cups on cookie sheets and bake until hot and crisp.
Add a dollop of creme fraiche to the the blini cup plus whatever caviar you can afford.