Sour Cream

Looking over some old files I found this one from over a year ago.... Perfect to bring out this morning as many people prepare to do some holiday baking and find themselves without brown sugar, or almond extract or even buttermilk or unsweetened chocolate.Emergency substitutes for a variety of foods. Almond extractUse Amaretto Brown sugarFor each cup: use 1 cup granulated sugar mixed with 1

If you’re looking for last-minute dessert ideas for Thanksgiving, this is an amazing apple pie recipe that I got years ago from the Atlanta Journal Constitution. It’s only fair to warn you that it won’t be the most beautiful apple pie you’ve ever seen, but it just might taste the best. Sour Cream Apple Pie Apple Filling: 2 [...]

Okay, so I've been a HUGE fan of fat free sour cream for a really long time. In fact, one of my first blog postings was about how much I loved it and all the foods I liked to add it to. Then, a few months ago, I sent my husband to the supermarket alone (I was busy and couldn't accompany him). I was making some low calorie potato skins that night, and I specifically asked him to buy me some non fat

Saskatoon Raspberry BlueberrySour Cream Ice Creamin a watermelon{inspired by Alessandra Mortola, prop stylist seen on fanny}In my polls, I've determined that most of you prefer ice cream over whipped cream on pie and cake. And this week, we're making a sour cream ice cream flavored with fruit for Tuesdays with Dorie. Unlike the ice creams I made earlier this year, this ice cream is dead easy to

I don't have words to describe how much I enjoy eating these Golden brand Potato Pancakes. They are unbelievable amazing and are only 1-2 WW points (70 calories each, right on the edge between 1 and 2 points). After you heat them up (I've heated them both in the microwave and in a pan with PAM), you can put some fat free sour cream on them (which I just blogged about). When I eat these potato panc

So, one of my long-time diet friends has been fat free sour cream. I love the stuff! I have created onion dip with it (and dipped carrots in it), I've put it in soup, I've put it on pasta, I've put it on all sorts of crazy things (that might make you go ewwww). The awesome part, is that fat free sour cream adds flavor and thickness to any meal. It makes meals more filling, and you can usually add

A very easy to prepare and extremely flavorful main dish recipe!The V-8 vegetable juice gives this dish a great taste, so use it (instead of plain tomato juice) if you have it on hand!Weight Watchers Ground Beef Noodles in Sour Cream recipeMakes 6 servingsIngredients3 cups noodles, uncooked1 lb ground beef1 (6 ounce) can mushroom stems and pieces1 cup onions, chopped2 tablespoons butter, melted1 cup sour cream2 teaspoons Worcestershire sauce3 cups V-8 vegetable juice (or tomato juice)2 teaspoons salt1 dash pepper1 teaspoon celery salt (optional)Preparation1. In a large frying pan or Dutch oven, saute the onions in butter until tender, then add meat and brown lightly.2. Place the noodles in a layer over meat.3. Combine the tomato juice with the seasonings, and pour over noodles.4. Bring to

The first time I sank my teeth into a delicious brownie, I knew this was a bond for life!! I still remember how mych we used to bake brownies back in grad school days. It was our favourite, quick, easy and affordable dessert, and we'd top it with whip cream or strawberry syrup or plain vanilla ice cream and forget the worries and tensions of school!:) To date I cannot resist a warm fudge brownie topped with vanilla ice cream and nuts...what a beauty, and so irrestible!! So I am surprised how I hadn't blogged about my favourite desser until now!! Well, better late than never, so here I share with you my recipe of Raspberry Brownies, and the secret ingredient is Sour Cream. The latter imparts a moist and rich texture to the brownies and the raspberries give it the luscious taste in every bite that makes these beauties almost irrestible!Ingredients1/2 cup wheat flour1/2 cup all-purpose flour1 1/2 tablespoons sunflower oil1/2 cup thick reduced fat sour cream1 tspn soda -bicarb2 eggs ligh

Prep and cook time: 30 mins to 1 hourServes: 4Ingredients75g chickpea flour 75g plain flour1 x 5ml spoon turmeric 1 x 5ml spoon cumin½ x 5ml spoon paprika or Chilli powder250ml water ½ level 5ml spoon of salt1 small cucumber 50ml soured cream2 lemons, 1 cut into wedges Splash of olive oilSalt and freshly ground Black pepper 1 leek2 carrots 3 spring onions2 red onions 100g rocket150ml vegetable oil for frying A pinch of mustard seeds2 red chillies, deseeded and finely chopped2.5cm piece root ginger, peeled and finely choppedA small bunch of fresh coriander leaves, choppedMethodPlace the flours and ground spices in a bowl and slowly pour in the water, stirringall the time with a wooden spoon or a whisk to make a bright yellow batter. Stir inthe salt, and then put to one side. Peel strips off the cucumber with a potatopeeler and keep to one side. Mix the soured cream with the coriander and thejuice of 1 lemon. Add the olive oil, season, and put to one side. Slice thevegetables into thin

4 lb red snapper, dressed 1 1/2 tsp salt 1 pepper 2 Tbsp butter Stuffing 3/4 cup onion, chopped 1/4 cup butter, melted (or oil) 1/2 cup sour cream 1/4 cup lemon, diced, peeled 1 tsp paprika 1/2 cup celery, chopped 1 qt dry bread crumbs 1/2 tsp dill 2 Tbsp grated lemon rind 1 tsp salt Stuffing: Cook celery and onion in butter or oil until tender. Mix sour cream and dill, then combine all ingredients and mix thoroughly. Makes about one quart stuffing. Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in well greased baking pan. Brush with melted butter or oil. Bake in moderate oven at 350 degrees F for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil.

Sour Cream-Milk Chocolate Chip Cookies 1 1/2 cups sugar 1/2 cup sour cream 1/4 cup butter or margarine — softened 1/4 cup shortening 1 teaspoon vanilla 1 egg 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (11 1/2 ounce) package milk chocolate chips (2 cups) Preparation: Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

While surfing the internet a couple months ago I came across this old fashioned recipe that brought a smile to my face. I hadn't thought of this recipe in about 30 years, but the second I saw it, my Grandmothers face flashed in my mind. My Grandma H made this every so often when we would be at her home for dinner (or 'supper' as she called it). It's perfect for a hot summer evening meal with a

My granddaddy used to work for M&M Mars, so M&M cookies were a big tradition at our house growing up. It is one of those traditions that I want to continue with my own family. My family’s recipe is amazing, but I wanted one that had less butter and would translate better [...]

I've always loved those bundt cake pans that come in fun shapes. If you've ever happened to want one too you've noticed they retail starting at $30.However, last month I found a rose-shaped silicone Hamilton Beach pan at Walmart for $7.63 and snatched it up immediately.If only the snow wasn't covering my garden the cake would look better with rose leaves around the base--or perhaps mint leaves in a pinch.I used my favorite pound cake recipe but filled two mini-loaf pans half-full with batter as well because I knew the rose pan couldn't hold the whole batch of batter.light non-stick spray for coating pan3 cups sugar¾ cup butter1 1/3 cup egg substitute1 ½ cup sour cream1 teaspoon baking soda4 ½ cups flour¼ teaspoon salt2 teaspoons vanilla extractpowdered sugar for sprinklingIn a large bowl cream the sugar and the butter for five minutes. Gradually add the egg substitute and beat well for another minute.In a small bowl combine the sour cream and baking soda. Stir the mixture w

Our new LCD 46" TV was delivered yesterday. Hubby and I could've sat there on the couch for HOURS, not saying a word to each other. Wait. That is what happened!Big screen TV's are evil. And AWESOME. Especially when they are HD TV's. YOWZA.

Andrew's favorite breakfast--one he always requests for his Birthday Breakfast.3/4 cup sugar1 1/2 teaspoon cinnamon3/4 cup walnutsCombine the above ingredients and set aside.3/4 cup butter1 1/4 cup sugar3 cups flour1 1/2 cup sour cream3 eggs1 1/4 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 teaspoons vanilla extractCream the butter and sugar, then add the sour cream and eggs. Mix the dry ingredients together and add to the creamed mixutre. Spoon half of the batter into a greased 9 x 13 pan and sprinkle half of the cinnamon/sugar/nut mix on top. Smooth the remaining batter over the top and sprinkle the remaining cinnamon/sugar/nut mix on top.Bake at 350 degrees for 35-40 minutes. Serve warmed with a bit of whipped cream on top.*Note I have also left out the nuts and added a layer of frozen blueberries tossed with a tablespoon or two of flour or cornstarch in between the two layers of batter. Very tasty.Technorati tags: sour cream, coffee cake, breakfast, desserts