Cheddar & Sour Cream Chips - The FoodSpot
Chips are My Huge Guilty Pleasure, I Often Find Myself Breaking My Diet Often To Snack On Them. In This Video I Show You How You Can Make Them at Home
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INGREDIENTS
- 2 large potatoes
- 2 tbsp cheddar cheese powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp buttermilk powder
- 1 tbsp salt
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#chips #ruffles #cheetos
Sour Cream Drop Donuts : Sweet Delights
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Sour cream drop donuts are small, round donuts, sometimes called donut holes, that are covered in a variety of glazes and toppings. Make sour cream drop donuts with help from a published cookbook author in this free video clip.
Expert: Dede Wilson
Bio: Dédé Wilson is the author of 14 books, including the best-selling, A Baker's Field Guide to Cupcakes.
Filmmaker: Alan Mack
Series Description: You don't have to be an expert baker to make a number of different delicious and sweet treats right in your own kitchen. Find out how you can make sweet delights, right at home, using equipment and ingredients you probably already have with help from a published cook book author in this free video series.
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!
D.I.Y Sour cream sugar cookies
Sour cream sugar cookies are the best recipe for sugar cookies you will ever find. They taste great and the don't go hard like the other cookies. Once you use this recipe you won't go back to the rest. Easy to work with and to roll out, even kids can do it!
Sour Cream Cookies
These are about as simple and old fashioned as they come. Soft and tender, and not overly sweet, these moist cake-like cookies feature a hint of lemon and are velvety soft.
1 1/2 cups sugar
1 cup shortening
2 eggs
1/2 cup buttermilk or sour milk
4 cups flour
1/2 cup sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp lemon extract
1 1/2 tsp vanilla
Use an electric hand or stand mixer for this recipe.
In a large bowl, cream together sugar, shortening and eggs. Beat until light a fluffy. Add the flour and milk alternately until both ingredients are well mixed in. Add sour cream, baking soda, baking powder, salt, lemon and vanilla. Mix well until everything is well combined. Place bowl with dough in refrigerator for at least a half hour.
In the meantime, preheat oven to 350 degrees.
Once the dough has been chilled it should feel firmer. Pinch a tablespoon of dough at a time and roll into a ball. Place on a parchment paper lined baking sheet. Cut a small piece of parchment paper. Using a flat-bottomed glass/tumbler, place the parchment over the ball of dough and press down with the glass to flatten ball to about a quarter-inch thick discs. Press down all the dough balls into discs.
Now you can sprinkle the top of the discs with sugar, sprinkles, or non-pareils. If you want to frost or ice the tops of the cookies after baking, leave them plain.
Bake cookies in 350 degree oven for 8 to 10 minutes. Tops of cookies will not brown, but bottom of cookies should be lightly golden.
Remove from oven and transfer cookies to cooling rack. Let cool completely before frosting or icing, if you are doing so.
Makes six dozen cookies.
HOW TO FREEZE & BAKE BUTTERMILK BISCUITS
Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here:
Looking ahead to the Thanksgiving holiday we are going to take up the make ahead recipes, once again! Last year I published and offered my Make Ahead Thanksgiving cookbooklet and this recipe was included but I had never done a video. So today I fix that and bring this to you. I used my buttermilk biscuit recipe and prepared it to freeze and bake! These can be made now and you will have them ready to bake fresh, hot and ready for your holiday meal! You won't believe how awesome it is to have your own, homemade biscuits in the freezer to pull out anytime you want a warm, buttery side for your breakfast, lunch or dinner.
I used my traditional buttermilk biscuit for this video, but you can use just about any biscuit recipe that you love. I also have a sour cream biscuit recipe that will work great. You can do drop biscuits this way as well. Prepare your biscuit dough as usual then cut out and place on pans that have been lined with parchment. Make sure the pans will fit in your freezer first! Then freeze the biscuits without baking them, until frozen. When the biscuits are frozen solid, which should take up to two hours, pop them into a zip top bag or air tight container and keep them in the freezer for when you are ready to bake.
Place the frozen biscuits on a baking sheet lined with parchment and bake in a preheated 350 degree oven for 25 to 30 minutes or until the are raised and lightly browned on top. Remove from the oven, brush with melted butter if desired and serve. These can be frozen up to three months ahead of time and baked as needed in any amount desired.
You can find my buttermilk biscuit recipe here:
You can find my sour cream biscuit recipe here:
I am in the process of updating and revising my Make Ahead Thanksgiving Recipe Book. I am adding color photos for each recipe as well as QR codes that you can scan on your phone that will take you directly to each video for the corresponding recipe. That way you can watch and make along with me. Look for the release of the new updated version soon! I am also adding more recipes to help you make your Thanksgiving as easy as possible!
I hope you give this idea for freeze and bake biscuits a try sometime soon and I hope you love it!
Happy Eating!
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