I started this story in the gadgets thread where I was extolling making hoop cheese and the gadgets so employed.

Cheese update: The rubberiness went away after it was cool, and once crumbled, it did look very similar to the hoop cheese of my childhood. In the filling, it was damper than normal, but it was only from yesterday and I think that's just a matter of not getting a chance to dry out a bit. As I was looking at my filing and wondering what to do, I remembered that my mother sometimes threw a handful of bisquik into it. So I put in a heaping tablespoon of flour and a tiny bit of baking powder, as well as a little of the salt I'd withheld. That seemed to tighten up the filling just enough. I hope the bit of bp will help it be fluffier than meltier.

I've been overdoing and was just too tired to make applesauce or pearsauce, but I remembered that I'd been tasked with showing food pictures. I'm never going to even come close to AnnT level food porn. These are just iPad snaps in a hurry. I finally figured out a flavor thing. What blintz pancakes taste like is custard. :)

A Scrap of Hoop Cheese. I forgot to take a picture of the whole thing.

The Filling--hoop cheese, cream cheese, eggs, sugar and salt

The blintz pancakes. Very yellow. Must be the corn fed chickens.

Blintzes rolled and ready for the oven. They're supposed to be blond. The lovely toasty one is actually overcooked, since these still have to be oiled and baked. It'll be fine. Someone will want the dark one. :)