Fudge Cake with Chocolate Sour-Cream Icing recipe
Double Cheese Salmon Quiche with Sour Cream recipe
Buttery Sour Cream Crescents with Nut Filling recipe
Texas sheet cake enriched with sour cream for moisture and folded with chopped nuts, baked thin in a sheet pan and topped with warm chocolate icing poured straight onto the hot cake.
Chocolate chip beer cake with sour cream, walnuts, and a cinnamon-sugar swirl baked in a tube pan. Incredibly moist with a tender, dense crumb from the beer and sour cream combo.
As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.
Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.
Whole red snapper stuffed with a creamy filling of sour cream, dill, lemon zest, and seasoned breadcrumbs, then baked until the flesh flakes apart. An elegant centerpiece for seafood dinners.
Fish Cakes with Horseradish-Sour Cream Sauce recipe
Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.
Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!
Raisin sour cream pie tops a tangy spiced custard filling with caramelly brown sugar meringue. An old-school diner-style dessert with creamy depth and toasted golden swirls.
Amaretto chocolate chip cheesecake with a fudgy wafer crust, amaretto cream cheese filling studded with chocolate chips, and an almond-topped sour cream finish. The grown-up dessert centerpiece.
Sour Cream Banana Cake with Butter Lemon Frosting recipe
Buttery sour cream coffee cake studded with bittersweet chocolate chunks and chopped walnuts, baked in a fluted bundt pan. Rich, moist crumb with no frosting needed. Serves 12.
Sour cream coffee cake is a tender, moist brunch cake with a cinnamon-walnut sugar topping layered both through the middle and on top. Sour cream keeps the crumb soft and fine, with a gentle tang.
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