Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.
Mix sugar, cinnamon, nutmeg and salt.
Mix raisins, sour cream and eggs.
Mix well.
Add dry ingredients.
Pour into a 9-inch unbaked pie shell.
Bake at 450\u00b0 for 15 minutes.
Lower heat to 350\u00b0 and bake for 30 minutes.
Beat eggs, 1 cup sour cream, sugar, vanilla, salt and nutmeg until well blended.
Stir in raisins.
Pour into unbaked pie shell.
Bake in center of oven at 375\u00b0 for 40 minutes or just until set.
Cool.
If desired, top pie with remaining 1/2 cup sour cream; smooth over entire top and sprinkle with nutmeg.
saucepan. Stir in pineapple, sour cream and lemon juice.
Put saucepan
00b0F Place flour, chives, paprika and salt into a large bowl
inely chopped.
Add butter and cut in using on/off
rocessor until crushed. Add butter and pulse until combined. Press into
he flour, baking powder, sugar and a pinch of salt. Add
Preheat oven to 350\u00b0F. Arrange 4 shallow ovenproof dishes on a baking tray.
Arrange tortillas in a single layer on a separate baking tray. Bake for 8-10 mins, until crisp. Divide evenly between dishes.
In a bowl, combine beans and onion. Divide mixture among dishes. Top with avocado. Sprinkle with cheese.
Bake for 10-15 mins, until heated through and cheese has melted. Serve with sour cream and salsa.
In a bowl, mix the quark, sour cream, and milk until smooth. Stir in the spring onions, garlic, and herbs and season with salt and black pepper.
Cook together raisins and water; drain and cool.
Set aside.
Cream sugar, oatmeal, flour, margarine, soda and salt.
Put 1/2 the batter into a 9 x 13 pan.
Press down.
Bake at 350\u00b0 for 7 minutes. Mix eggs, sour cream, sugar, cornstarch and salt.
Mix well and cook until thick, stirring.
Add raisins and vanilla.
Pour over baked crust and sprinkle with remainder of crumbs.
Bake at 350\u00b0 for 30 minutes.
acon in a large skillet and cook over medium-low heat
Combine sugar, cornstarch and salt in a saucepan.
Add cold water; stir until smooth.
Add lemon juice gradually.
Add boiling water and butter.
Bring to a boil.
Add lemon peel and egg yolks. Pour in a large bowl and cool for 10 minutes.
Add sour cream and pour into baked pie shell.
Top with meringue.
Preheat oven to 450F degrees.
Arrange rhubarb in unbaked pie shell.
Mix together granulated sugar and 1/3 cup flour.
Stir in sour cream and pour evenly over rhubarb.
Combine crumb ingredients and sprinkle over filling.
Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.
Mix pudding with milk, sour cream and sugar.
Stir in small chocolate chips.
Pour in pie shell.
Top with whipped topping; sprinkle chopped nuts over topping.
Refrigerate.
Mix margarine, flour, brown sugar and cinnamon in bowl until crumbly.
Stir in pecans.
Combine cake mix, oil, sugar, sour cream and eggs in mixer bowl.
Beat at medium speed for 2 to 3 minutes or until smooth.
Pour 1/3 of the batter into greased tube pan. Sprinkle with half the pecan mixture.
Top with remaining batter; sprinkle with remaining pecan mixture.
Bake at 325\u00b0 for 1 hour. Cool in pan for 1 hour.
Invert onto serving plate.
May bake for several minutes longer for crispy side.
Yield:
16 servings.
Mix sour cream and Amaretto. Add more Amaretto to taste if needed.
If desired, add powdered sugar to mixture.
Place sour cream mixture into small \"dipping\" dish.
Place brown sugar into second small \"dipping\" dish.
Dip cherries in sour cream and then the brown sugar.
Eat and enjoy!
easpoon black pepper, onion powder, and paprika together in a shallow
Cook beans according to package directions; drain.
Heat 1 tablespoon butter in large skillet; add breadcrumbs, stirring until toasted. Remove from skillet and set aside.
Melt 2 remaining tablespoons butter in skillet; stir in flour, salt and pepper. Heat until mixture bubbles; gradually add mustard and sour cream and blend well. Heat thoroughly but do not boil. Add beans, cheese, and onion; toss gently until well mixed.
Spoon into a greased 1 1/2 quart casserole. Top with reserved bread crumbs. Bake at 350F for 10 minutes.
Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.