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Servant2theKing
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Posted: Sept 19 2008 at 7:56am | IP Logged Quote Servant2theKing
Blueberry Muffins

2 1/3 cups flour
1 1/4 cups sugar
1 1/2 teas. baking powder
3/4 teas. baking soda
1/4 teas. nutmeg
1/2 teas. cinnamon
1-2 Tabl. lemon or orange peel
2 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
3/4 cup sourcream
1 cup fresh or frozen blueberries
Prehaet oven to 400 F.
Line 18 muffin cups with paper liners
In large bowl combine dry ingred.
In small bowl combine, eggs, buttermilk and sourcream with hand beater or whisk.

Add egg mixture to dry ingred. all at once to flour mixture, stirring just until dry ingred. are moistened, about 15 full stirs around the bowl. Batter will be somewhat thin.

Fill muffin cups 3/4 full. Bake 18-20 min. of until tops are lightly browned. If using frozen blueberries, do not defrost before adding to batter. Chopped fresh or dried cranberries can be substitiuted for the blueberries.
These freeze well.


Bishops Bread

1/2 cup butter softened
1 cup sugar
2 eggs
1 1/2 cups flour
4 Tabl. unsweetened cocoa
1 teas. baking soda
1 teas. salt
1/2 teas/ cinnamon
1 teas. vanilla or almond extract
1/2 cup sour cream
1/2 cup diced marishino cherries OR dried cherries or cranberries
1/2 cup chocolate chips (mini work well)
1/2 cup chopped dates
1/2 cup chopped pecans

Cream butter, sugar and eggs.
Combine and add dry ingred. to egg and sugar mixture.
Add extract and sour cream, blend well.
Stir in cherries, choc. chips, dates and pecans.
Spoon batter into two greased and floured 7 1/2" x 3" x 2" loaf pans. Bake at 350 F. for 55 min. or until toothpick comes out clean in center.
Cool in pans for 10 min. then remove to wire racks to finish cooling.

A delicious serving tip: serve with plain cream cheese as a spread or make a flavored version with chopped mar. cherries and cherry juice or almond extract. Very nice for Christmas time, to serve for family or guests, or as gifts. Freezes well.   

Sour Cream and Cream Cheese Salsa Dip

Mix equal amounts of sour cream and cream cheese together. Add 1/4 to 3/4 cups salsa until dip is a nice pink shade and not too thin. Blend well. Add seasonings if preffered (garlic powder or minced garlic adds a nice zing)
This is really yummy with tortilla chips (especially the lime flavered or blue corn type) Also great as a substitute for sour cream in tacos, tortillas 'n such...you don't notice the sour cream taste as much.





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insegnante
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Posted: Sept 19 2008 at 9:12am | IP Logged Quote insegnante
Yum. Thanks for the recipes, ladies. I think Mary M's cake will be probably be the one our 8-ounce container of sour cream gets used for since it's the perfect amount and we have all those ingredients except the pumpkin puree which should be very easy to get. We even got powdered sugar for a cake my husband (the chef for a while now but I look forward to returning to cooking and baking) ran out of time to make for our daughter's Baptism day, and I was afraid it would go to waste.

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