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Fresas con Crema (Mexican-Style Strawberries and Cream)
Dessert Mexican

Fresas con Crema (Mexican-Style Strawberries and Cream)

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
  2. 2 Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

By Yoly

Fresas con Crema my Way
Dessert Mexican

Fresas con Crema my Way

Prep
10 min
Cook
Total
260 min

Instructions

  1. 1 Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
  2. 2 Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
  3. 3 Refrigerate for 4 hours before serving.

By thedailygourmet

Air Fryer Blueberry Chimichangas
Dessert Mexican

Air Fryer Blueberry Chimichangas

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
  2. 2 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
  3. 3 Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
  4. 4 Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

By Yoly

Pumpkin Tres Leches Cake
Dessert Mexican

Pumpkin Tres Leches Cake

5.0

Prep
20 min
Cook
55 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
  3. 3 Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
  5. 5 Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
  6. 6 Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
  7. 7 Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.

By Peggy Jane

Sour Cream Pockets
Dessert

Sour Cream Pockets

4.3

Prep
Cook
Total

Instructions

  1. 1 Mix together the flour, sour cream and butter or margarine in a large mixing bowl.
  2. 2 Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out.
  3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.

By G. Surgener

Easy Clotted Cream
Dessert European

Easy Clotted Cream

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire

Cheater No-Cook Pastry Cream
Dessert

Cheater No-Cook Pastry Cream

4.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Fresh Pears with Cinnamon Cream Cheese Dip
Dessert

Fresh Pears with Cinnamon Cream Cheese Dip

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
  2. 2 Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

By dawn

Lite Coconut Cake
Dessert

Lite Coconut Cake

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Prepare cake mix according to directions, using a 2 egg carton of egg substitute if desired. Bake in two 9 inch round layers; split layers horizontally when cool to make 4 layers.
  2. 2 Blend together sugar, sour cream and coconut and chill. Spread all but 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the whipped topping and spread on the top and sides of the cake. Seal cake in airtight container and refrigerate for at least one to three days before serving.

By Busy Cook

Granny's Ice Cream
Dessert American

Granny's Ice Cream

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
  2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Sour Cream Cranberry Jell-O Salad
Dessert American

Sour Cream Cranberry Jell-O Salad

4.6

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Mash jellied cranberry sauce in a 3-quart bowl. Stir in gelatin mix until thoroughly combined. Pour in boiling water; stir until gelatin has dissolved completely, about 3 minutes. Chill in the refrigerator until softly set, 2 to 3 hours.
  2. 2 Gently fold sour cream into chilled cranberry gelatin, leaving marbled streaks of sour cream and gelatin. Return to the refrigerator until firmly set, 4 hours to overnight. Store leftovers in the refrigerator.

By KLS1973

Cinnamon Ice Cream II
Dessert

Cinnamon Ice Cream II

4.3

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
  2. 2 In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
  3. 3 When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

By Alexa

Mini Oreo Cheesecakes
Dessert

Mini Oreo Cheesecakes

Prep
10 min
Cook
25 min
Total
245 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.
  2. 2 Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.
  3. 3 Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.

By gracielou

Cherry Cream Pie
Dessert

Cherry Cream Pie

4.2

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
  2. 2 Refrigerate until set and chilled completely, about 2 hours.

By Melinda

Delicious Grape Salad
Dessert

Delicious Grape Salad

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat the sour cream, cream cheese, white sugar, and vanilla extract in a bowl with an electric mixer on Low speed until smooth. Spread enough graham cracker crumbs to cover the bottom into a glass serving bowl, and top with about 1/3 of the cream cheese mixture in a layer. Spread green grapes, then red grapes over the cheese filling. Save a few green and red grapes for a garnish. Repeat the layers several more times, ending with a layer of cream cheese filling. Garnish the top of the salad with sprinkled brown sugar and the reserved grapes.
  2. 2 Cover the salad with plastic wrap, and refrigerate until thoroughly cold, 30 minutes to 1 hour.

By Andrea5775

Sour Cream Elderberry Pie
Dessert

Sour Cream Elderberry Pie

3.0

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place one pie crust in the bottom of a 9-inch pie plate.
  3. 3 Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. Pour into pie crust and spread evenly. Place second pie crust on top; pinch edges to seal. Poke vent holes in the top crust with a sharp knife.
  4. 4 Bake in the preheated oven until crust is golden brown, about 45 minutes. Cool before serving, about 15 minutes.

By sewlisa

Chocolate Sour Cream Fudge
Dessert

Chocolate Sour Cream Fudge

4.3

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  2. 2 Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
  3. 3 Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

By DMCVAY

Raisin Sour Cream Pie
Dessert

Raisin Sour Cream Pie

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
  3. 3 Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.

By Linda

Grandma Womack's Butterhorn Cookies
Dessert

Grandma Womack's Butterhorn Cookies

4.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Combine sugar, walnuts, and cinnamon in a small bowl.
  4. 4 Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
  5. 5 Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Douglas Womack

Crescent Tarts
Dessert

Crescent Tarts

4.0

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Pour flour into a bowl and cut in butter until the mixture resembles coarse crumbs. Stir in sour cream, cover, and chill dough in the refrigerator overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Combine sugar, chopped nuts, and cinnamon in a small bowl.
  4. 4 Divide chilled dough into quarters. On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the wide end first.
  5. 5 Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
  6. 6 Sprinkle cooled cookies with confectioners' sugar.

By Carla A.

Roasted Pears with Caramel Sauce
Dessert

Roasted Pears with Caramel Sauce

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Adjust the oven rack to the center position and heat the oven to 400 degrees F (200 degrees C). Place butter in a baking pan large enough to hold pears in a single layer; set in the heating oven until it melts.
  2. 2 Sprinkle sugar over melted butter, then place pears, cut-side down, on top. Bake until tender, about 30 minutes.
  3. 3 Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
  4. 4 Let cool briefly. Transfer pears to dessert plates or bowls. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts, and serve.

By USA WEEKEND columnist Jean Carper

Holiday Snowball Cookies
Dessert

Holiday Snowball Cookies

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cream butter, powdered sugar, sour cream, milk, and vanilla in a bowl. Add flour, salt, and cinnamon; mix well. Mix in walnuts. Roll into 1-inch balls and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven for 18 to 20 minutes.
  4. 4 Remove from the oven and immediately roll balls in remaining powdered sugar to coat.

By Barbara Lemonakis

Cream Cheese Cupcakes with Sour Cream Topping
Dessert

Cream Cheese Cupcakes with Sour Cream Topping

4.8

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. 2 Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
  3. 3 Bake in the preheated oven until set in the middle, about 35 minutes.
  4. 4 Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
  5. 5 Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

By Poppy127