Old-Fashioned Sour Cream Cookies - Vintage Christmas Cookies Recipe - McCall's Magazine
Let's make Old-Fashioned Sour Cream Cookies. This is a recipe that I have been making for 50 years! When I started making these cookies 50 years ago, they were old-fashioned cookies, so you can imagine how old this recipe is. I believe it was originally printed in McCall's magazine some time in the early 1900s. Everyone likes these cookies because they are soft and cake-like and not too sweet. They have a nice cinnamon sugar topping.
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SOUR CREAM POUND CAKE ???? #homemade #cooking #amazing #baking #blessed #yummyrecipe #bake
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Ingredients
3 Cups of White Lily All Purpose Flour
1/2 Tsp of Baking Soda
3 Cups of Dixie Crystal Sugar
3 Sticks of Land o Lakes Butter
6 Large Eggs
1 8oz Cup of Daisy Sour Cream
Vanilla Glaze
1 Cup of Domino’s Confectioners Sugar
2 Tsp of Vanilla Extract
3 Tbsps of Milk
Sour Cream Pound Cake is Superior!
Sour Cream Pound Cake is a beautifully dense, melt-in-your-mouth cake. This classic recipe uses just eight common ingredients and pairs perfectly with berries and whipped cream.
Recipe:
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Ingredients
1 cup unsalted butter, softened (226g)
3 cups granulated sugar (600g)
6 large eggs, whites and yolks separated (room temperature preferred)
2 teaspoons vanilla extract
3 cups all-purpose flour (375g)
¼ teaspoon baking soda
¾ teaspoon table salt
8 oz sour cream (226g)
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12-cup bundt pan (Affiliate Link):
Instructions
00:00 Introduction
00:35 Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
00:39 Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
01:34 Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
02:55 In a separate bowl, whisk together flour, baking soda, and table salt.
03:25 Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
04:08 In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
05:15 Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
07:43 Allow to cool for 10 minutes before removing from pan.
Notes
Different pans
This cake may be baked in two 9x5” bread pans. Thoroughly grease and flour the pans and bake in the center rack for approximately 60-70 minutes or until a skewer inserted in the center comes out clean or with moist crumbs.
Storing/Serving
This cake may be prepared up to several days in advance and stored in an airtight container at room temperature or in the refrigerator. It also may be frozen, allow to return to room temperature before serving.
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NO BAKE SUGAR FREE LOW CARB SOUR CREAM OREO CAKE
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but this is not meant to replace
any dietary advice from your own qualified professional.
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10 servings
Macros
Net carb 5.5 g
Fiber4.2g
Fats22.6 g
Protein 8g
Net calories 258.4
Easy No-Bake Sour Cream Cake Recipe
This no-bake sour cream cake is so rich and heavenly delicious. The cake is super easy to make; the crust and topping are made with cookie crumbs, the filling is made with sour cream custard. This amazing cake is perfect for birthdays, parties, holidays and weekends.
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More recipe you may like:
Classic Lemon Tart:
Red Velvet Cake:
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Oreo Layered Pudding Cake:
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Ingredients:
For the crust:
350g (12.34oz) Chocolate biscuits
130g (4.6oz) Butter, melted
For the filling:
2¼ cups (520g) Sour cream
3 Eggs
1 cup (200g) Sugar
4 tablespoons (30g) Cornstarch
2 teaspoons Vanilla extract
100g (3.5oz) Butter
Directions:
1. Make the crust: in a food processor or in a Ziploc bag, crush the biscuits into fine crumbs. Add melted butter and mix until combined.
2. Reserve 1/3 of the crumbs for later. Press the 2/3 of the crumbs into the bottom and up to the sides of a 8-inch (20cm) cake ring or a springform pan.
3. Make the cream: in a small saucepan whisk eggs, sugar and corn-starch. Whisk until smooth. Add sour cream and whisk until combined and smooth.
4. Place the saucepan over medium-low heat and cook, stirring constantly for about 5-7 minutes, until thickens, make sure you are scraping the bottom and sides of the pan. Remove from heat, add butter and vanilla extract, stir until incorporated.
5. Allow to cool slightly.
6. Pour over the crust and spread evenly. Spread the remaining 1/3 of the crumbs on top.
7. Refrigerate for at least 4 hours, or overnight.
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Sour Cream Cheesecake
Daisy Sour Cream makes the moistest cakes, richest dips, and one amazing cheesecake. We guarantee they'll be asking for the recipe after just one bite!
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FULL RECIPE: Sour Cream Cheesecake
Prep Time: 25 MINUTES
Time to Table: 12 HOURS
Serves: 12
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 cup sugar
2 eggs, beaten
16 ounces cream cheese, softened
1 dash salt
1 1/2 teaspoons vanilla
1 cup Daisy Sour Cream
Directions:
Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 5-10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.