inch bundt pan.
Cream butter, vanilla and sugar until
br>Beat butter and sugar in a large bowl with electric
bowl; stir in sugar and spice. In a separate bowl, whisk
Combine flour, soda and salt. In another bowl, cream butter and 1 cup sugar until fluffy. Add eggs and vanilla; mix well. Blend in flour mix, alternating with sour cream. In another bowl, mix together apples, cinnamon, 1/2 cup sugar and nuts. Spread half the batter in a greased 9-inch tube or Bundt pan. Sprinkle half the cinnamon-apple mix over the batter. Spoon in the rest of the batter and sprinkle on the rest of the cinnamon-apple mix. Bake at 375\u00b0 for 40 to 50 minutes. Cool 10 minutes before removing from pan.
Heat the oil in a medium skillet on medium heat. Cook the bacon, turning, until crispy. Remove from the pan and drain on paper towels. Cool then coarsely chop.
Place the sour cream in a bowl. Stir in the bacon, chopped thyme and crispy onions. Garnish with thyme leaves.
Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
Preheat oven to 400\u00b0F. Place potatoes on an oiled baking sheet and bake for 45 mins. Cut in 1/2 lengthwise and spread sour cream in each. Season and serve sprinkled with chives and paprika.
Place the sour cream in a bowl. Stir in the roasted peppers, onions and basil.
Garnish with additional basil leaves.
Heat a dry skillet on medium heat. Add the almonds and roast until golden. Remove and allow to cool.
Place the sour cream in a medium bowl Stir in the almonds, apricots and parsley.
Heat olive oil in a large skillet.
Add
ll ingredients except wings together in a large bowl. Reserve 1
Place the avocado, lime juice, cilantro, garlic and sour cream in a bowl and blend together with an immersion blender. Chill until ready to serve. Garnish with the extra cilantro leaves to serve.
Stir mayo and sour cream in small bowl until blended.
Add dill, mustard, garlic, and pepper until well blended.
Cover and refrigerate up to 1 day.
Mix sugars and sour cream in a small saucepan.
Place over medium heat. Bring to a boil, stirring constantly, until mixture reaches 240\u00b0 on candy thermometer. Quickly add vanilla and nuts. Stir. When well coated, turn out on waxed paper. Separate and let set.
Best if made in sunny or dry weather.
Recipe may be doubled.
ak the raisins in water to cover
In large bowl combine eggs, 1/2 C of the sour cream and milk
Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.
This recipe is for two 9-inch pies.
Mix dry ingredients; add to sour cream in double boiler and cook.
Add small amount of hot mixture to beaten egg yolks and blend.
Add eggs to hot mixture and cook 10 minutes or until thick.
Add vanilla and raisins. Fill baked shells.
Top with meringue and bake until meringue turns a pretty tan.
Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
Fold in chopped nuts.
Is a separate bowl, mix brown sugar and cinnamon.
Grease a bundt pan with butter then line with flour.
put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
Put 1/2 the cake batter in the pan.
Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
Place the other 1/2 of the cake batter on top.
Top with remaining 1/3 brown sugar/cinnamon mixture.
Bake at 350 for 60-65 minutes.
mbine coffee and chopped chocolate in a large glass bowl and