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SOUR CREAM FISH BAKE | GOLDEN POTATO CASSEROLE | CUCUMBERS AND SOUR CREAM
POPPYSEED WINE CAKE | YUM YUM COFFEE CAKE | ONE STEP SOUR CREAM POUND CAKE
ORANGE BLINTZ SOUFFLE | SMOKED SALMON SPREAD | EASY MEXICAN DIP | SOUR CREAM COFFEE CAKE

SOUR CREAM FISH BAKE

Desired Amount of Sole Fillets Salt
Lemon Juice BL Sour Cream
  1. Salt fish and sprinkle with lemon juice.
  2. Preheat oven to 350 degrees.
  3. Place fish in greased baking dish and cover generously with sour cream.
  4. Bake uncovered 20 minutes.
  5. Garnish with lemon wedges.

SOUR CREAM FISH BAKE

Desired Amount of Sole Fillets Salt
Lemon Juice BL Sour Cream
  1. Salt fish and sprinkle with lemon juice.
  2. Preheat oven to 350 degrees.
  3. Place fish in greased baking dish and cover generously with sour cream.
  4. Bake uncovered 20 minutes.
  5. Garnish with lemon wedges.

GOLDEN POTATO CASSEROLE

8 Medium Potatoes 1 Pint BL Sour Cream
8 oz. Sharp Cheddar Cheese (grated) 1 Bunch Green Onions (chopped)
3 Tbsp. milk 1 tsp. salt
⅛ tsp. pepper 2 Tbsp. melted butter
⅓ cup bread crumbs
  1. Cook peeled potatoes until tender, then mash.
  2. Add sour cream, cheese, onion, milk, salt and pepper.
  3. Mix well and turn into buttered 9-by-13 inch pan or large soufflé dish.
  4. Combine melted butter and bread crumbs, then sprinkle over top.
  5. Bake at 350 degrees for 50 minutes.

Can be prepared in advance and frozen.

CUCUMBERS AND SOUR CREAM

3 Cucumbers, peeled and sliced thin 1 large onion thinly sliced
2 tsp. salt 1 cup BL Sour Cream
3 tsp. cider vinegar ½ tsp. pepper
1½ tsp. sugar 2 tsp. dill, dried
2 Tbsp. chives, dried or fresh
  1. Salt cucumbers and onions and set aside for 1 hour, then drain.
  2. Combine sour cream, vinegar, pepper, sugar, dill and chives.
  3. Pour over cucumbers.
  4. Refrigerate one hour before serving.

POPPYSEED WINE CAKE

1 package yellow cake mix 1 package instant French vanilla pudding
4 eggs 1 cup BL Sour Cream
½ cup oil ½ cup cream sherry
⅓ cup poppy seeds
  1. Combine all ingredients, stir to blend.
  2. Beat at medium speed of mixer for 5 minutes, scraping sides often.
  3. Pour into greased 12-cup Bundt pan
  4. Bake in 350-degree oven for 1 hour.
  5. Cool in pan on rack for 15 minutes.

Freezes well

YUM YUM COFFEE CAKE

Cake
½ Cup butter 1 Cup sugar
2 Eggs 2 Cups sifted flour
1 tsp. baking soda1 tsp. baking powder
½ tsp. salt1 Cup BL Sour Cream
1 tsp. vanilla
Filling and Topping
⅓ Cup brown sugar¼ Cup white sugar
1 tsp. cinnamon1 Cup finely chopped nuts

Cake

  1. Cream butter until soft.
  2. Add sugar and cream until light and fluffy.
  3. Add eggs, one at a time, beating well.
  4. Sift flour, baking soda, baking powder and salt together.
  5. Add dry ingredients alternately with sour cream.
    (begin and end with flour mixture)
  6. Stir in vanilla.
  7. Pour half of batter into slightly greased 9-by-9 inch baking pan.
  8. Cover with half of nut filling and topping mixture
  9. And pour remaining batter over nut mixture
  10. Then top with remaining nut mixture.
  11. Bake at 350 degrees for approximately 30 minutes

Filling and Topping

  1. Combine all ingredients and mix well.

EASY MEXICAN DIP

1 can refried beans2 cups BL “Lite” Sour Cream
1 jar taco sauce 1 package taco seasoning mix
1 cup grated Monterey Jack cheese
  1. Mix refried beans and taco sauce together in (9 inch) pie plate
  2. Mix “light” sour cream and taco seasoning together.
  3. Spread over refried bean mixture.
  4. Top with grated cheese. Refrigerate at least 1 hour before serving.
  5. Serve with Taco Chips.

ONE STEP SOUR CREAM POUND CAKE

Pound Cake
2 ¼ cups flour ½ tsp. salt
2 cups sugar ½ tsp. baking soda
1 tsp. grated lemon peel 1 cup BL “Lite” Sour Cream
1 cup butter or margarine 3 large eggs
1 tsp vanilla
Lemon Glaze
1 cup confectioners sugar1 to 2 Tbsp. lemon juice

Pound Cake

  1. Combine all ingredients in large bowl, blend at low speed.
  2. Beat 3 minutes at medium speed.
  3. Pour into a greased and floured (10inch) Bundt pan.
  4. Bake at 325-degree oven for 60 to 70 minutes or until top of cake springs
    back when lightly touched.
  5. Cool cake upright in pan for 15 minutes. Invert and remove from pan,
    cool completely.
  6. Glaze with Lemon Glaze

Lemon Glaze

  1. Blend confectioners sugar and lemon juice to make consistency
    to drizzle over cake.

ORANGE BLINTZ SOUFFLE

12 frozen cheese blintzes1 tsp. vanilla
6 eggs ¼ tsp. salt
6 Tbsp. melted butter¼ cup sugar
1 ½ cups BL sour cream ¼ cup orange juice
  1. Grease a 13-by-9 inch baking dish. Arrange blintzes in pan.
  2. Beat eggs with remaining ingredients, pour over blintzes.
  3. Bake at 350 degrees for 45 minutes. Serve at once.

SMOKED SALMON SPREAD

8 ounces smoked salmon, shredded ¼ cup chopped green onions
2 (8-ounce) packages cream cheese (at room temperature) 1 package onion soup mix
1 Tbsp. capers, rinsed ½ pint BL“Lite” sour cream
½ tsp. dried dill
  1. In food processor with metal blade or in mixing bowl with electric mixer, mix salmon, cream cheese, green onions, dry soup mix, “light” sour cream and dill until well blended.
  2. Stir in capers. Spread mixture into (3 cup) mold lined with plastic wrap or shape into log.
  3. Refrigerate covered with plastic wrap until firm. Maybe refrigerated for up to 2 days. Serve with cucumber rounds, crackers or cocktail rye bread.

SOUR CREAM COFFEE CAKE

CAKE
(Ingredients at room temperature)
Pecan Topping
8 ounces unsalted butter1 cup chopped pecans
2 cups sugar1 Tbsp. plus 1 tsp. sugar
2 large eggs1 tsp. cinnamon
1 cup BL sour cream
½ tsp. vanilla
2 cups flour
1 tsp. baking powder
¼ tsp. salt
  1. With rack in center, preheat oven to 350 degrees.
  2. Line the bottom of a 10 inch spring-form pan with a round of wax paper, butter the paper and dust pan with flour,
    knocking out the excess.
  3. Sift together flour, baking powder, and salt; set aside.
  4. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
  5. Using a large spatula, fold in sour cream and vanilla. Fold flour
    mixture into batter.
  6. Spread half the batter in the buttered pan.
  7. Combine topping ingredients and sprinkle ¾ of mixture over
    batter in the pan. Top with remaining batter and sprinkle
    with remaining pecan topping.
  8. Bake until a wooden toothpick inserted into center
    comes out clean, about 1 hour.
  9. Cool completely. Dust with confectioner’s sugar.