CHERRY-LEMON CREAM JELL-O MOLD
This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.
Provided by Julia Moskin
Categories parfaits and trifles, dessert
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
- Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
- About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
- When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
- When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
- Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.
SOUR CREAM AND LEMON POUND CAKE
An easy Sour Cream and Lemon Pound Cake recipe.
Provided by Darren DiPietro
Categories Cake Mixer Citrus Dessert Bake Lemon Sour Cream Bon Appétit Pennsylvania Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
- Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
- Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
CUCUMBER SOUR CREAM MOLD
You know it's a party when a fancy-looking sour cream mold is on the table! This one is gloriously green, made with cucumbers, lime JELL-O and dill.
Provided by My Food and Family
Categories Home
Number Of Ingredients 10
Steps:
- Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOIST LEMON SOUR CREAM CAKE
Lemon sour cream cake is moist, yet dense with a delicious lemon tang. It keeps well for days and freezes beautifully.
Provided by Recipe Winners
Categories Cakes
Time 1h10m
Number Of Ingredients 15
Steps:
- preheat oven to 175c (350f) on bake, not fan
- butter a 25cm (10 inch) bundt pan - make sure you butter every tiny bit of the tin as bundt pans are notorious for sticking as happened to us
- cream butter and sugar till light and fluffy (5 minutes) with a mixer - see notes on creaming butter and sugar above
- sift flour, salt, bicarb soda (baking soda) together and set aside
- add eggs one at a time to the butter and sugar, mix each egg until well incorporated (scrape the sides of the bowl)
- add zest and stir
- remove the mixer and use a spatula to add the flour and sour cream alternately (add 1/3 flour and 1/3 of sour cream at a time gently folding in between each addition being careful not to over mix or your cake will be tough)
- spoon mixture into the bundt tin and tap the tin 2 or 3 times on the bench to remove any air bubbles
- bake on middle shelf for 55-60 minutes, or until a skewer comes away clean
- remove from oven and slide a knife down around the middle of the tin to release any stuck cake and allow to cool for 10 minutes
- carefully release the cake from the tin and place on a sheet pan with a cooling rack
- make the syrup
- brush the hot syrup over the still hot cake and allow to cool completely before adding the glaze
- spoon glaze over the cake and let the glaze drizzle down the sides
- garnish with some lemon zest
- serve and enjoy!
- heat water and sugar till sugar has dissolved
- remove from heat and add lemon juice
- sieve icing (powdered) sugar in a bowl
- whisk in the cream until smooth and no lumps appear
- add lemon juice and mix
Nutrition Facts : Calories 287 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 243 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CUCUMBER-CITRUS SOUR CREAM MOLD FOR A CROWD
As if a cucumber-sour cream mold weren't refreshing enough, this citrusy version is made with lime JELL-O and lemon juice. Makes enough for a crowd!
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water, lemon zest and juice. Refrigerate until slightly thickened.
- Mix sour cream, onions and dill weed until blended; whisk into gelatin. Refrigerate until thickened. Stir in cucumbers.
- Pour into 5-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold.
Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 90 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 17 g, Protein 2 g
PINEAPPLE-LIME GELATIN MOLD
Jolly, jiggly gelatin comes in a rainbow of colors and fits any party mold! This lime-green salad from Christine Arter of Crestline, Ohio makes a refreshing and fun side dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy. , Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.
Nutrition Facts : Calories 135 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 26mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON SOUR CREAM MOLD
Light, fruity, good for a hot summer day! Try subbing other flavors of Jello ... raspberry is very good! [Borrowed photo ... will post my own when I re-make this].
Provided by Terrie Hoelscher
Categories Other Snacks
Time 3h
Number Of Ingredients 5
Steps:
- 1. Dissolve jello in boiling water. Add half and half and vanilla; blend in sour cream. "Mixture will appear slightly curdled".
- 2. Chill until slightly congealed. Beat w/ electric mixer until mixture is smooth.
- 3. Pour into a 3-cup mold. Chill until firm, about 3 hours.
- 4. Unmold and serve or garnish with fresh fruit, if desired. Makes about 2-1/2 cups, or 5 servings.
LEMON-SOUR CREAM MOUSSE
This is a mousse in the Scandinavian tradition of making dished with sweetened sour cream. This is a light dessert after a heavy cream laden meal. In keeping with Scandinavian tradition a bright red color is very often used to accent a light colored dish, so serve this with fresh strawberries or raspberries.
Provided by LAURIE
Categories Dessert
Time 36m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour the sugar into a medium bowl.
- Using your fingers work the zest into the sugar,.
- Pour the ice water into separate bowl and sprinkle the gelatin over the top.
- When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
- Beat the egg whites with the salt in a large bowl until stiff but not dry.
- Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
- Beat In the gelatin and the lemon juice until well blended.
- Cover and refrigerate until set about 10 minutes.
- Lightly oil a 2 quart mold or 8 individual molds.
- Beat the cream cheese and sour cream until light and fluffy.
- Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
- Pour the mousse into the mold(s).
- Cover with plastic wrap and refrigerate at least 2 hours,.
- Serve cold, garnished with mint and berries.
Nutrition Facts : Calories 308.2, Fat 22, SaturatedFat 13.7, Cholesterol 56.5, Sodium 232, Carbohydrate 21.1, Fiber 0.1, Sugar 17.3, Protein 8.2
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