OAT SOUR CREAM RECIPES
SOUR CREAM OVERNIGHT OATS RECIPE | FRIENDSHIP DAIRIES
Get the ingredients, nutrition and directions for this Sour Cream Overnight Oats recipe from Friendship Dairies.
Number Of Ingredients 8
Steps:
- Combine the sour cream, milk, and juices into a large mixing bowl. Stir until smooth.
- Fold in the grated apple, oats, and raisins. Cover and set in the fridge overnight.
- In the morning, serve with your choice of toppings.
SOUR CREAM COFFEE CAKE RECIPE | MYRECIPES
Mix the dry ingredients with the wet until just combined (don't overstir) for the best result. This is tastiest warm from the oven, but leftovers are also delicious.
Provided by Kathy Kitchens Downie, RD
Yield 10 servings (serving size: 1 piece)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
- Coat a 9-inch springform pan with cooking spray; set aside.
- Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
- Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
- Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.
Nutrition Facts : Calories 276 calories, CarbohydrateContent 38.5 g, CholesterolContent 61 mg, FatContent 11.5 g, FiberContent 1.4 g, ProteinContent 5.5 g, SaturatedFatContent 6.5 g, SodiumContent 247 mg
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