Sift flour, salt, baking soda, sour cream, butter, and sugar until fluffy.
Add eggs one at a time, beating well after each egg.
Add vanilla, almond, and coconut flavorings. Add flour, salt, baking soda, and sugar.
Alternate mixing dry ingredients and sour cream.
Pour into greased and floured 10 inches tube pan.
Bake at 325 degrees for 1-1 1/2 hours.
Dissolve baking soda into the sour cream.
Set aside.
Cream sugar and shortening together until fluffy.
Add eggs and vanilla; stir until mixed.
Add baking soda-sour cream mixture; stir well. Add flour, baking powder and salt; stir until well mixed.
Cream butter and sugar together.
Add baking soda, sour cream and flavoring.
Mix well.
Add 2 eggs and 1 cup flour and mix well. Repeat three times.
Beat well.
Pour batter into large greased and floured loaf pan.
Bake at 325\u00b0 for 1 1/4 hours.
Cut a piece of wax paper to fit the bottom of a 10\" tube or bundt pan. In a large bowl, combine flour. salt, and poppy seeds. in another bowl, combine butter and 1 cup sugar, beat until light. Add egg yolks and beat well. mix in baking soda, sour cream and vanilla alternately with the flour and poppy seeds. Beat egg whites tyill stiff, mix in the remaining sugar. Fold white mixture into batter. pour batter into pan. Bake 250 for 1 hour or more.
Cream together butter and sugar.
Add baking soda, sour cream and vanilla, beating to combine.
Beat in eggs, two at a time with one cup of flour; repeat, using all eggs and flour.
Pour into 10-inch tube pan and bake at 325\u00b0 for 90 minutes.
Cool, remove from pan, frost with favorite icing or leave plain.
Measure the brown sugar, salt, baking soda, sour cream, shortening, eggs, and vanilla into
Combine baking soda and sour cream.
Cream butter and sugar.
Add eggs, one at a time, blending well after each.
Blend in vanilla.
Blend in sour cream and baking soda.
Combine baking powder and flour and add to sour cream mixture.
Refrigerate until easy to handle, usually at least an hour.
Roll out dough about 1/2 inch thick and cut into shapes.
Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
3\"x9\" baking dish.
In a small bowl, combine sour cream & milk
br>In large mixing bowl, cream butter (or margarine)& sugar till
nch glass baking dish.
In a small bowl, whisk sour cream and
achine, Mixer, stand or hand, Baking dish, Pot for potato boiling
ggs, 1 cup of the sour cream and vanilla and set aside
Fold the flour, cornstarch and baking powder into the cake batter
Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
Spread into a greased 13\" by 9\" by 2\" baking dish. Sprinkle with raspberries and blueberries.
Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
salt, baking powder) and set aside.
Cream butter, sour cream and sugar
baking sheets with parchment paper. For the dip, mix the sour cream
Lightly oil a 13x9\" baking dish. Preheat oven to 350
In bowl, cream the sugars and the shortening.
Add well beaten eggs.
Add sour cream.
Alternate with sifted ingredients of flour, salt, nutmeg, baking soda and baking powder.
Drop on greased and floured cookie sheet.
Bake at 375\u00b0 for 13 to 15 minutes.
o 400\u00b0F. Grease a baking sheet.
In a food
b>sour cream. Over a sheet of waxed paper, sift together the flour, baking