ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1 cup large golden raisins 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter (melted) 1/4 cup light brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon Kosher salt 1 cup apple cider CORNMEAL DUMPLINGS: 1/2 cup yellow cornmeal 1/2 cup all - purpose flour 2 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon Kosher salt 1 lemon (zested) 2 tablespoons unsalted butter (melted) 1 large egg (beaten) 1/2 cup buttermilk SOUR CREAM WHIPPED CREAM: 1/2 cup heavy cream 1/4 cup
sour cream powdered sugar (for garnish)
Not exact matches
Fold in the flour, cocoa, soda, baking
powder, salt, buttermilk and
sour cream and blend well making sure nothing is sticking on the sides or bottom of the work bowl.
4 1/2 cups flour 1 teaspoon baking soda 2 teaspoon baking
powder 1 teaspoon salt 1 1/2 cups white sugar 1 cup shortening 2 eggs 1 cup
sour cream 1 teaspoon vanilla extract
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa
powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp
sour cream
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup
sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking
powder 1/4 teaspoon baking soda pinch of salt
1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 2 2/3 cup all - purpose flour 1 tsp baking
powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup
sour cream 1 cup sugar, for dusting
A basic muffin batter contains flour, sugar, baking
powder / soda, eggs, a fat (liquid or solid), and milk (buttermilk, yogurt,
sour cream).
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking
powder 2 t. baking soda 1 1/4 cup yogurt or
sour cream [I used nonfat yogurt]
Ingredients: Cinnamon Sugar Cookies 2 1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking
powder 1/2 tsp salt 3 1/2 Tbsp
powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp
sour cream 1/2 tsp vanilla extract
With a mixer on medium, combine
cream cheese, garlic
powder, cumin, cayenne, and
sour cream until fluffy.
Place
sour cream in a medium sized bowl, stir in the
powdered sugar and vanilla, until smooth.
Here are a few recipes we've tried that turn out great with
powdered sour cream: Omelets Enchilada Pie Homemade Pizza
Bi-monthly or monthly: carrots, potatoes, cucumbers / cauliflower (whichever is cheaper), whole frozen chickens (or 1/2 chickens), eggs, milk,
sour cream, butter, cornstarch, cocoa
powder, pasta, corn tortilla chips, frozen juice concentrate, applesauce, peanut butter, tomato sauce, salsa
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili
powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese,
sour cream
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan
sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan
sour cream (or another 1/2 cup nondairy milk, but I prefer
sour cream)
Just add
sour cream or
cream cheese to create dips and dressings from dried and
powdered ingredients.
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking
powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup
sour cream (light or regular), room temperature
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa
powder 2 cups (400g) granulated sugar 150 ml
sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
1 cup all purpose flour 1 cup cake flour 1 cup dark Dutch cocoa
powder 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp baking soda 1 tsp baking
powder 1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1 cup
sour cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated
3 chicken breasts olive oil spray 2 teaspoons chipotle chili
powder 1 teaspoon cumin 3/4 teaspoon garlic
powder 3/4 teaspoon onion
powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or
sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1/2 c reduced - fat
sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic
powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili
powder
Blend cilantro, lime juice, cashew
cream (or
sour cream / yogurt), olive oil, chili
powder, cumin, salt, ancho chile
powder, and garlic
powder until smooth.
I love the idea of
powdered sour cream and butter, etc..
Hey I posted the link, I hope I win Kim
[email protected], looks like some great ideas what brand of
powdered eggs, butter, and
sour cream do you like best Thanks
1 cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this) 1/3 cup vegetable oil 2 1/2 cups granulated sugar 3 cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking
powder 1/2 teaspoon salt 1 cup
sour cream, room temperature 2 tablespoons pure vanilla extract
STIR together the
sour cream, cumin, salt, garlic
powder, and pepper in a large shallow dish.
2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking
powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams)
sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use •
Sour cream, as optional garnish
In a medium bowl, whisk together
sour cream, lime juice, cilantro, agave nectar, chili
powder, salt, and red pepper flakes until smooth.
1 cup all purpose flour 1 cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4 cups buttermilk * 1/4 cup
sour cream 2 eggs 3 tbsp unsalted butter, melted and cooled slightly 1/2 cup mini chocolate chips 1 - 2 tsp vegetable oil for greasing pan
Start by
creaming together the room temperature
cream cheese and
sour cream along with the garlic salt, chili
powder and hot sauce in a large mixing bowl.
Preparation: - In a small bowl, carefully combine the
sour cream and the
powdered sugar with a whisk until smooth; keep in fridge until ready to glaze your cake.
In a mixing bowl, combine the
cream cheese,
sour cream, garlic salt, chili
powder and hot sauce.
To the scooped potatoes, add broccoli, 4 cups shredded cheese,
sour cream, ranch dressing, and garlic
powder.
cake, cheese, chocolate, cocoa
powder, coffee,
cream, salt, vanilla extract, water, sprinkle, flour, eggs, sugar,
sour cream, vanilla, mascarpone cheese, cocoa, baking, mascarpone, pastry, whipped
cream, frosting, cake mix, confectioners sugar, cooking spray, vanilla
powder
Tags: Buttermilk, Cocoa
Powder,
Cream Cheese, Heavy Whipping
Cream, Marshmallow Creme,
Powdered Sugar,
Sour Cream, White Vinegar
1 (8 - ounce) carton regular or light
sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic
powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine
sour cream, mayonnaise, parsley, chives, minced onion, garlic
powder, salt, and pepper.
The kind I've made for years, I've added the butter, salt and pepper, along with «onion
powder» and use
sour cream, then mix it.
ground white meat turkey breast Chili
powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light
sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste like)
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Powdered Milk
1 1/2 C plain Greek yogurt 1/3 C
sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic
powder 1 tsp onion
powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table salt
I have found that the Tofutti
cream cheese liquifies when
powder sugar is added and the closest I get is by using non-dairy plain yogurt or the tofutti
sour cream with some lemon juice,
powdered sugar and earth balance margarine with vanilla and pinch of salt.
Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking
powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp
sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon
Add the buttermilk, mayonnaise,
sour cream, vinegar, onion
powder, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and hot sauce to a food processor.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking
powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat
sour cream 4 large egg whites, room temperature
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking
powder 1 teaspoon ground cumin 1 teaspoon garlic
powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan
sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
I usually make a taco dip which consists of taco chips and the dip:
cream cheese, cottage cheese, tex mex
powder, and topped shredded cheese,
sour cream, tomatoes and green onions.
1 (8 ounce) package
cream cheese, softened 1 cup
sour cream 2 cans refried beans 3 tablespoons chili
powder 1 tablespoon garlic
powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices with a packet of taco seasoning) 4 cups cheddar cheese, shredded (or sub half with monterey or colby jack)