f the sour cream. Stir in the remaining flour and sour cream until smooth
nto butter mixture alternately with sour cream, making 3 additions of dry
rabmeat into 8 (2 inch) cakes and coat with remaining bread
et aside.
Cream butter, sour cream and sugar.
Add
hile patties are chilling, combine sour cream and curry powder in a
Set oven to 350 degrees F.
Grease four 9 x 5-in loaf pans.
Cream butter, sugar and eggs.
Mix sour cream and soda in a separate bowl; let stand until foamy.
Add vanilla, bananas, salt and flour; mix well.
Place in 4 prepared loaf pans.
Bake for 50 minutes or until cake tests done.
Note: mini chocolate chips may be added to the loaf cakes if desired, just bake a little longer (don't add too many chocolate chips, as the cake will take too long to bake and will overbrown while baking).
Heat the chocolate chips in a bowl over hot water until melted.
Remove from heat and beat in sour cream.
Easy!
Use for on cakes, cookies, muffins or whatever you fancy.
repared cans.
Bake the cakes until a toothpick inserted into
inch bundt pan.
Cream butter, vanilla and sugar until
x10 disposable pans for firm cakes (that are great for bake
br>Add the oil and sour cream and whisk to combine. Gradually
uring cooking time. Stir in sour cream, Worcestershire sauce, and add salt
efore make up the prepared sour cream.
by combining all ingredients
o room temperature.
Place sour cream in smaller bowl and add
br>Meanwhile, mix together the sour cream, 1 tsp vanilla extract, 2
ntil it evaporates. Add the cream and cook on a low
If using frozen hake, defrost and dry with kitchen towels.
Lightly season the fish fillets with salt and peper and arrange in a greased oven dish.
Combine the sour cream, potato crisps, garlic, cheese, chives and paprika and spread over fish.
Bake for about 30 minutes at 400 degrees F. (Thickest part of the fish should flake easily and no longer be glassy).
Garnish with extra chives.
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.
Cream brown sugar and 1 cup
ixed chopped herbs. Pour the sour cream, remaining herbs and mustard into