ALMOND MILK SOUR CREAM RECIPES

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WHITE ALMOND SOUR CREAM CAKE~DOCTORED ... - MY CAKE S…



White Almond Sour Cream Cake~Doctored ... - My Cake S… image

This delicious White Almond Sour Cream Cake is a great, flavorful go-to doctored cake mix recipe. Many of our doctored cake mix cakes are based on this popular recipe!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 9

1 box cake mix, sifted (we use cake mix without pudding in the mix)
1 cup (121g) all purpose flour
1 cup (200) granulated sugar
generous dash of salt
1 cup (242g) sour cream or plain yogurt (greek yogurt is fine also)
1 cup (240g) water
3 whole eggs
2 teaspoons (8g) vanilla
1/2 teaspoon (2g) almond (If you don't want almond, you can substitute additional vanilla)

Steps:

  • Preheat the oven to 325 degrees. Grease and flour two 8x2 round cake pans. (You could also divide the batter between three 8 inch cake layers if you would rather have an additional layer of filling). In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute. Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees to decrease the height of the dome on the cakes. Makes about 7 cups of batter. Works well for cupcakes.

GRANDMA'S SOUR CREAM RAISIN PIE RECIPE: HOW TO MAKE IT



Grandma's Sour Cream Raisin Pie Recipe: How to Make It image

The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 15

1 cup raisins
2/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup 2% milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon salt
6 tablespoons sugar

Steps:

  • In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 381 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 58g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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