Skip to content

Type what you have

Cook with

sour cream ×
Sweet Noodle Kugel
Dessert Other

Sweet Noodle Kugel

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Blintz Souffle II
Dessert Other

Blintz Souffle II

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
  3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Apricot-Cranberry Noodle Kugel
Dessert Other

Apricot-Cranberry Noodle Kugel

Prep
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
  2. 2 Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  3. 3 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
  4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
  5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
  6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
  7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
  8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

Jewish Coffee Cake I
Dessert Other

Jewish Coffee Cake I

4.1

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
  2. 2 Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.
  3. 3 Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Suzanne

Aunt Martha's Jewish Coffee Cake
Dessert Other

Aunt Martha's Jewish Coffee Cake

3.3

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. 2 Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
  3. 3 Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Alena Natalia

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

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