Strawberry And Sour Cream Food

FRESH STRAWBERRIES WITH SWEET SOUR CREAM AND RED WINE SAUCE

Steps:

• In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain.
• In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar.

STRAWBERRIES & CREAM BREAD (STRAWBERRY OR BLUEBERRY)

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in strawberries and nuts.
• Pour into a greased 8 x 4 inch loaf pan.
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
• Let stand 10 minutes in pan.
• Turn out on rack to cool.

STRAWBERRY SOUR CREAM STREUSEL CAKE

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

STRAWBERRY BROWN SUGAR SOUR CREAM PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine the egg, 3/4 cup brown sugar, white sugar, sour cream, and 1/4 cup wheat flour in a bowl. Place the strawberry slices in the pie crust, and spoon the sour cream mixture over the berries.
• In another bowl, stir together 1/3 cup brown sugar and 1/3 cup flour. Pour in the melted butter, and stir until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
• Place pie on lowest rack in preheated oven. Bake for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 45 minutes longer. Remove from the oven, and let it cool completely (yes, overnight works best).

COOL STRAWBERRY CREAM

Steps:

• Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.

SOUR CREAM-STRAWBERRY SURPRISE

Steps:

• Mix strawberries into sour cream. Add sugar to taste. Stir until light pink. Refrigerate about half an hour.

STRAWBERRIES WITH SWEETENED SOUR CREAM

Steps:

• In a small bowl, whisk together sour cream and sugar. If desired, sprinkle more sugar on top as a garnish. Serve with fresh strawberries, rinsed and patted dry.

STRAWBERRIES WITH SOUR CREAM

Steps:

• In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve.

STRAWBERRY-SOUR CREAM CREPES

Steps:

• Crepes:.
• Beat the eggs and add to the milk and water.
• Sift flour with the salt and gradually add to the egg and milk mixture.
• Add the melted butter and blend thoroughly.
• If mixing by hand, strain the batter through a sieve to remove any lumps.
• Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
• Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
• Filling:
• Beat together the sour cream or yogurt with the sugar and set aside.
• Fold in the strawberries.
• Fill each crepe with the mixture and fold over.
• Sprinkle with powdered sugar and serve.

STRAWBERRIES 'N' CREAM BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

SOUR CREAM STRAWBERRY MUFFINS

Steps:

• Mix together dry ingredients.
• Mix together eggs, melted butter, sugar, and sour cream.
• Sift dry ingredients into the egg mixture and add strawberries.
• Bake at 350º for 25 to 27 minute.

STRAWBERRY SOUR CREAM SHORTCAKE

Steps:

• Preheat oven to 450 degrees. Into a large mixing bowl, sift together the flour, baking powder, 1/4 cup of the sugar, and the salt. Add the cream cheese and 2 tablespoons chilled butter. Using a pastry blender or two knives, cut the cream cheese and butter into the mixture until it resembles coarse cornmeal.
• Break the egg into a measuring cup, and beat lightly with a fork. Add enough milk to make 3/4 cup. Pour the egg mixture into the flour mixture, and stir. Knead the dough inside the bowl just until it is blended and cohesive, about 20 seconds.
• Shape half of the dough into a flattened ball, and place in a greased 8 round cake pan. Pat the dough flat to the edges of the pan. Brush the top of the dough with the melted butter. Shape the remaining dough into a flattened ball, and place in the pan on the buttered dough, patting flat to the edges. Bake until golden brown, about 17 to 20 minutes. Remove from heat and allow to cool.
• Place the sliced strawberries in a mixing bowl, add sugar to taste, and mix well. Place the sour cream in a small bowl, and add sugar to taste, mixing to blend well. To serve, remove the cake from the pan, and use a knife to help pry the layers apart; they should split naturally where the dough had been buttered. Place the bottom layer on a serving plate, and top with sweetened strawberries. Place the second layer over the strawberries, and top with sweetened sour cream. Serve immediately.

STRAWBERRY SOUR CREAM PIE

Steps:

• Preheat the oven to 350°.
• Whisk the eggs until frothy.
• Add the sour cream, flour, sugar, vanilla, orange zest, and salt; whisk until completely blended.
• Spread the strawberries in the crust in an even layer and pour the filling over them.
• Combine the flour, brown sugar, and butter in a small bowl and mix thoroughly.
• Sprinkle the streusel evenly over the filling.
• Bake for 50-55 minutes, using pie crust shield if the crust is overbrowning, until the top puffs up slightly and the filling is set but springy (the filling won't brown).
• Cool to room temperature on a wire rack, about 30 minutes, or serve slightly warm.

STRAWBERRY CHEESECAKE WITH SOUR CREAM

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
• Beat Neufchatel, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.

STRAWBERRY SOUR CREAM ICE CREAM

Steps:

• In a bowl place the sliced strawberries, sugar and vodka; and let them macerate for an hour stirring every once in a while.
• In the bowl of a food processor pulse together the strawberries and their liquid with the sour cream, heavy cream and lemon juice and process until it has a few chunks but is mainly smooth.
• Freeze in your ice cream maker according to the manufacturer's directions.

AMARETTO SOUR CREAM STRAWBERRIES

Steps:

• Mix sour cream, Amaretto, and powdered sugar together. Chill.
• Wash strawberries, keeping the tops on to use as a dipping handle.
• Dip as you eat.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F.
• Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
• Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
• Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
• Knead slightly on work surface if needed.
• Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
• Place on prepared baking sheet.
• Bake 18-22 minutes until scones are brown and don't give too much when touched.
• Let cool on wire rack.
• While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
• Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
• Enjoy!