sour cream - 4/6 - Annette's Sweet Treats

Raspberry Almond Coffee Cake

April 24, 2013 Leave a Comment

Raspberry Almond Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Raspberry Almond Coffee Cake Recipe

Raspberry Almond Coffee Cake

1 cup fresh raspberries

3 Tbsp. brown sugar

1 cup flour

1/3 cup sugar

½ tsp. baking powder

¼ tsp. baking soda

1/8 tsp. salt

1 egg

½ cup sour cream

3 Tbsp. butter, melted

1 tsp. vanilla

¼ cup sliced almonds

Icing: ¼ cup confectioners’ sugar

1 ½ tsp. 2% milk

¼ tsp. vanilla

In a large bowl, combine the flour, sugar, baking powder & soda and salt. In a small bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into a greased and floured 8” round baking pan. Top with raspberry mixture. Spoon remaining batter over the raspberries; sprinkle with almonds.

Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. In a small bowl, combine the icing ingredients; drizzle over coffee cake. Serve warm. 8 servings

(Recipe for Raspberry Almond Coffee Cake was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

Filed Under: Cake Recipes Tagged With: almonds, raspberries, sour cream

Chicken Broccoli Crepes

April 22, 2013 Leave a Comment

Chicken Broccoli Crepes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Chicken Broccoli Crepes Recipe

Chicken Broccoli Crepes

1 cup plus 2 Tbsp. milk

2 eggs

2 Tbsp. butter, melted

1 cup flour

¼ tsp. salt

Filling: ¼ cup butter

¼ cup flour

2 cups chicken broth

2 tsp. Worcestershire sauce

3 cups (12 oz.) shredded cheddar cheese, divided

2 cups (16 oz.) sour cream

2 packages (8 oz. each) frozen broccoli spears, cooked and drained

2 ½ cups cubed chicken

In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.

Heat a lightly greased 8 inch nonstick skillet. Stir batter; pour ¼ cup into the center skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.

Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13×9 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.

Bake, uncovered, at 350 F. for 20 minutes or until heated through. 8 crepes

(Recipe for Chicken Broccoli Crepes was on www.tasteofhome.com)

Filed Under: Savory Tagged With: broccoil spears, chicken broth, shredded cheddar cheese, sour cream, Worcestershire sauce

Tropical Lime Cheesecake with Mango Sauce

April 17, 2013 Leave a Comment

Tropical Lime Cheesecake with Mange Sauce

Tropical Lime Cheesecake with Mango Sauce

A buttery coconut crust is the perfect carrier for a zesty lime-cream cheese filling topped with a tangy mango sauce. The key to a creamy cheesecake is using room-temperature cream cheese, blending it until completely smooth and baking the cake in a water bath.

Tropical Lime Cheesecake with Mango Sauce Recipe

Tropical Lime Cheesecake with Mango Sauce

Crust:   ¾ cup flour

1/3 cup unsweetened finely shredded coconut

1/3 cup powdered sugar

1/8 tsp. salt

½ cup unsalted butter, chilled, cut up

1 egg yolk

1 tsp. coconut extract

1 tsp. vanilla extract

Filling:   4 (8 oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

6 Tbsp. lime juice

2 Tbsp. grated lime peel

1 cup sour cream

Sauce:   12 oz. frozen cubed mango, thawed, or 1 ½ cups chopped fresh mango

3 Tbsp. sugar

2 Tbsp. lime juice

1 tsp. dark rum, if desired

Pulse flour, coconut, powdered sugar and salt in food processor until combined and coconut is finely chopped. Add butter; pulse until mixture resembles coarse cornmeal. Add all remaining crust ingredients; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and refrigerate 10 to 15 minutes.

With lightly floured hands, press dough into bottom of 10 inch springform pan, working from center out. Prick all over with fork. Freeze at least 15 minutes or refrigerate overnight.

Meanwhile, heat oven to 375 F. Bake crust 15 to 20 minutes or until golden brown around edges and pale golden brown in center. Cool on wire rack. Reduce oven temperature to 300 F.

Pulse cream cheese and 1 cup sugar in food processor 30 to 60 seconds or until creamy and no lumps remain. With processor running, add eggs one at a time. Add lime juice and peel; process until smooth. Add sour cream; process 5 seconds.

Wrap bottom and sides of springform pan with heavy-duty foil. Pour filling into springform pan; place in large baking pan. Place pan in oven; pour about 1 inch hot tap water into baking pan.

Bake at 300 F. for 1 hour to 1 hour 15 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate at least 8 hours or overnight.

Puree mango in food processor until smooth. With processor running, add all remaining sauce ingredients; process until smooth and well-blended. Serve cheesecake with sauce.         12 servings

(Recipe for Tropical Lime Cheesecake with Mango Sauce was in Cooking Club magazine, April/May 2011)

Filed Under: Cake Recipes Tagged With: coconut, cream cheese, frozen cubed mango, lime juice, sour cream

Rhubarb-Orange Muffins

April 1, 2013 Leave a Comment

Rhubarb-Orange Muffins

These scrumptious muffins are perfect for breakfast in bed or a Mother’s Day brunch. Sour cream gives them an extra-tender crumb. Add ½ teaspoon grated fresh ginger or lemon peel for a flavor twist. Mother’s Day is on Sunday May 12^th.

Rhubarb-Orange Muffins Recipe

Rhubarb Orange Muffins

1 ¾ cups flour

2/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 (8 oz.) container sour cream, room temperature

3 Tbsp. orange juice

2 tsp. grated orange peel

2 eggs, lightly beaten, room temperature

5 Tbsp. unsalted butter, melted, cooled

1 cup diced fresh rhubarb (1/2 inch)

2 Tbsp. sparkling sugar

Heat oven to 400 F. Line 12 muffin cups with paper liners or spray with cooking spray. Whisk flour, sugar, baking powder & soda and salt in large bowl.

Whisk sour cream, orange juice and orange peel in medium bowl until blended. Whisk in eggs until well-combined. Whisk in butter.

Make well in center of flour mixture. Pour in sour cream mixture; fold into flour mixture. When about halfway combined, add rhubarb; fold just until no traces of flour remain. Spoon into muffin cups; sprinkle with sparkling sugar.

Bake 18 to 20 minutes or until tops springs back when gently pressed and toothpick inserted in center comes out clean. Remove from pan; cool completely.

(Recipe for Rhubarb-Orange Muffins was in Cooking Club magazine, April/May 2011)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cupcake Recipes Tagged With: fresh Rhubarb, o.j., Orange, orange peel, sour cream

Grasshopper Cheesecake Recipe

March 3, 2013 Leave a Comment

Grasshopper Cheesecake

This layered cheesecake captures the flavors of a popular after-dinner drink. If clear crème de menthe is used for your Grasshopper Cheesecake or a more intense green color is desired, add a few drops of green food coloring.

Grasshopper Cheesecake Recipe

Grasshopper Cheesecake

Crust: 8 ½ oz. chocolate cookie wafers, crushed (1 ¾ cups)

¼ cup margarine or butter, melted

Filling:   4 eggs

3 (8 oz.) pkg. cream cheese, softened

1 cup sugar

2 cups dairy sour cream

3 oz. (3 squares) semi-chocolate, melted

¼ cup crème de cocoa

¼ cup green crème de menthe

Topping:   3 oz. (3 squares) semi-sweet chocolate, melted

½ cup dairy sour cream

Preheat oven to 325 F. In medium bowl, combine crust ingredients; press in bottom and 2 inches up sides of 10 inch springform pan.

In large bowl, beat eggs. Add cream cheese and sugar; beat until smooth. Add 2 cups sour cream; blend well. Divide mixture in half. Stir 3 oz. melted chocolate and crème de cocoa into one half of mixture; pour into prepared crust. Stir crème de menthe into remaining mixture. Carefully spoon over chocolate mixture.

Bake at 325F. for 65 to 80 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool.

In small bowl, combine 3 oz. melted chocolate and ½ cup of sour cream. Spread over top of cooled cheesecake. Make spiral design with frosting comb or a fork, if desired. Refrigerate several hours or overnight. Before serving, carefully remove sides of pan.        16 servings

(Recipe for Grasshopper Cheesecake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: cream cheese, creme de cocoa, green creme de menthe, semi-sweet chocolate squares, sour cream

Bacon-Pecan Stuffed Mushrooms

January 14, 2013 Leave a Comment

Bacon-Pecan Stuffed Mushrooms

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms

1 Lb. large fresh mushrooms

4 Tbsp. butter, divided

2 Tbsp. canola oil

¼ tsp. salt

2 Tbsp. finely chopped onions

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 Tbsp. chopped pecans

2 Tbsp. sherry or beef broth

2 Tbsp. sour cream

2 Tbsp. minced chives

Remove mushrooms stems. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Sauté mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with a slotted spoon to paper towels.

In the same skillet, sauté onion in remaining butter until tender. Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps. Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned. Serve warm. 12-14 appetizers

(Recipe for Bacon-Pecan Stuffed Mushrooms was on tasteofhome.com/Recipes – 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Filed Under: Savory Tagged With: bacon strips, bread crumbs, chives, chopped onion, chopped pecans, freas mushrooms, sour cream

Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert. Why don’t you try this Fruit Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F. In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and lemon peel; blend well. Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking). Cool. Refrigerate for several hours or overnight. Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake. Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch. Gradually add orange juice and water. Bring to a boil over medium heat, stirring constantly. Stir in lemon juice and lemon peel. Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Fruit Jewel Cheesecake, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: blueberries, cream cheese, graham cracker crumbs, kiwi, lemon juice & peel, orange juice, pineapple chunks, sour cream, strawberries

Red Velvet Cheesecake

January 8, 2013 Leave a Comment

Red Velvet Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, and topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.

Karen Dively Chapin, South Carolina

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed

¼ cup butter, melted

1 Tbsp. sugar

Filling:   3 package (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 cup (8 oz.) sour cream

½ cup buttermilk

3 Tbsp. baking cocoa

2 tsp. vanilla

4 eggs, lightly beaten

1 bottle (1 oz.) red food coloring

Frosting:    1 pkg. (3 oz.) cream cheese, softened

¼ butter, softened

2 cups confectioners’ sugar

1 tsp. vanilla

Place a greased 9- inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap in foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar. Press onto bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1-inch of hot water to larger pan.

Bake at 325 F. for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.    16 servings

(Recipe for Red Velvet Cheesecake was on tasteofhome.com/Recipes – 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Filed Under: Cake Recipes Tagged With: bottle of red food coloring, buttermilk, cream cheese, cream-filled chocolate sandwich cookies, sour cream

Cheesy Garlic Hot Roll Braid Recipe

November 12, 2012 1 Comment

Cheesy Garlic Hot Roll Braid

I enjoy baking, as you know by now. Back in 1987 (25 years ago), after looking through a Pillsbury cookbook, I found a recipe for bread that was out of this world. It was Cheesy Garlic Hot Roll Braid, I liked the bread so much, that I made it 6 time throughout the year. Try it…I know you will enjoy it…and probability make it a few more times.

Cheesy Garlic Hot Roll Braid Recipe

Cheesy Garlic Hot Roll Braid

1 pkg. Pillsbury Hot Roll Mix

¾ cup hot tap water (110 to 120 F.)

½ cup sour cream

1 egg yolk

Filling:   1/3 Parmesan cheese

1 Tbsp. instant minced onion

½ to ¾ tsp. garlic powder

½ tsp. Italian seasoning

¼ tsp. paprika

2 Tbsp. margarine, softened

Topping:   1 egg white, slightly beaten

1 Tbsp. water

1 Tbsp. sesame seed

Grease large cookie sheet. In large bowl, combine yeast from foil packet with flour mixture; blend well. Stir in ¾ cup water, sour cream and egg yolk until dough pulls cleanly away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. In small bowl, combine all filling ingredients except margarine; mix well. Set aside.

On floured surface, roll dough to 13×11 inch rectangle. Spread with margarine; sprinkle evenly with filling. Fold 13 inch sides to center, overlapping 1 inch. Press center and edges to seal. Place, seam side up, on prepared cookie sheet. Cut 1 inch wide strips on longest sides of rectangle to within 1 inch of center. (Do not cut through center.) To give braided appearance, fold strips of dough at an angle, alternating from side to side. Pinch ends to seal. In small bowl, combine egg white and 1 tablespoon water; brush over top of loaf. Sprinkle with sesame seed. Cover loosely with plastic wrap a cloth towel. Let rise 25 to 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375 F. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; cool on wire rack.       1 (28 oz.) loaf

(Recipe for the Cheesy Garlic Hot Roll Braid was in Pillsbury 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Cheesy Garlic Hot Roll Braid, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Bread Recipes Tagged With: egg yolk, Italian seasoning, minced onion, Parmesan cheese, Pillsbury Hot Roll Mix, sesame seeds, sour cream

Raspberry Almond Coffee Cake

Chicken Broccoli Crepes

Tropical Lime Cheesecake with Mango Sauce

Rhubarb-Orange Muffins

Grasshopper Cheesecake Recipe

Bacon-Pecan Stuffed Mushrooms

Fruit Jewel Cheesecake Recipe

Red Velvet Cheesecake

Cheesy Garlic Hot Roll Braid Recipe

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