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Cooking with sour cream - 29 recipes

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HEAT oven to 350°F. BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer...

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 3/4 cup water
  • 1/4 cup oil
  • 3 eggs
  • 2 Tbsp. orange zest
  • 1/4 cup powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 can (11 oz.) mandarin oranges, drained
4.2/5 (23 Votes)

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This cranberry almond pound cake is very moist, and the flavor of almond paste, almond extract and Amaretto will s...

  • GLAZE:
  • 1/2 cup dried cranberries
  • 1/4 cup Amaretto liqueur
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 ounces almond paste, room temperature
  • 1/2 teaspoon almond extract
  • 2 1/2 cups sugar
  • 1 cup plus 2 tablespoons (10 ounces) unsalted butter
  • 6 eggs
  • 1 cup sour cream
  • 2 cups cranberries, fresh or frozen
  • 2 tablespoons milk* or Amaretto
  • 1 1/2 cups powdered sugar
  • If using milk, you may also add a few drops of almond extract.
4.3/5 (16 Votes)

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1. Preheat oven to 325 degrees F

  • 3 cups flour
  • 1-1/2 cup splenda
  • 1/4 teaspoon baking soda
  • 1 cup butter
  • 6 large eggs
  • 8 ounces sour cream
  • 2 teaspoons vanilla
3.3/5 (21 Votes)

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From Sylvia's Family Soul Food Cookbook by Sylvia Woods

  • 2 c all-purpose flour
  • 1 c self-rising flour
  • 1 package vanilla instant pudding (3.4 oz.)
  • 2 c unsalted butter (4 sticks), softened
  • 3 c sugar
  • 6 large eggs
  • 1 (5 oz.) can evaporated milk
  • 2 (8 oz.) containers sour cream
  • 1 T vanilla extract
4.7/5 (3 Votes)

By

Preheat oven to 350 degrees F

  • 4 Chicken breast halves ; skinless and boneless
  • 1 cup Sour cream
  • 1/4 cup Sherry
  • 4 tablespoons Margarine
  • 2 tablespoons Fresh Thyme ; chopped
  • 1 tablespoon Fresh Rosemary ; chopped
  • Salt and Pepper ; to taste
  • Preheat oven to 350 degrees F.
  • In a large skillet saute chicken in butter/margarine until browned. Remove chicken and place in a 9X13 baking dish.
  • Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme, salt and pepper to taste.
  • then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 40 minutes.
  • This recipe can be pasted into BigOven without retyping. **
  • Easy recipe software. Try it free at: http://www.bigoven.com **
0/5 (0 Votes)

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Cook chicken in water,add celery and onions, cut up

  • 2 small fryer cut ups
  • 1 small package of Pepperidge Farm 8 oz
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 stick of margerine
0/5 (0 Votes)

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Grease a 10" tube pan generously

  • Glaze:
  • 2 eggs, separated
  • 1/2 cup browns sugar, packed
  • 1 cup flaked coconut
  • 1/2 cup ground pecans
  • 1 package pillsbury pudding, butter cake mix
  • 1 cup sour cream
  • 1/2 cup Amaretto
  • 1/2 cup water
  • 2 eggs
  • 1 cup powdered sugar, sifted
  • 2 Tablespoons Cocoa
  • 2 Tablespoon Amaretto
  • 1 Tablespoon Butter, softened
  • 1 Tablespoon Corn Syrup
  • 2 Teaspoon Water
  • 2 Teaspoon Ground Pecans
  • 6 maraschino cherries
0/5 (0 Votes)

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