Recipe: Recipes Using Cream Cheese or Sour Cream (13)

recipelink.com Chat Room Recipe Swap
08-25-2000 - 13 Recipes Using Cream Cheese or Sour Cream

Becky,LA (09:45:30) :

SHRIMP/CRAB DIP
Recipe By : BECKY

1 cup sour cream -- 8 oz.
8 ounces cream cheese -- softened
1 cup mayonnaise
1 package party dip mix (Hidden Valley Ranch)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/2 cup Romano cheese
1/2 teaspoon lemon pepper
1 pound shrimp or crab -- precooked
1 cup cheddar cheese -- grated

Blend first 8 ingredients until creamy.
Stir in shrimp/crab and cheese.
Place in casserole dish.
Bake at 350 degrees until bubbly.
Serve with chips or crackers.

Becky,LA (09:43:25) :

DONA'S CREAM CHEESE POUND CAKE
Recipe By : DONA

1 1/2 cups butter or margarine
1 8 oz. pkg cream cheese -- at room temperature
3 cups sugar
6 eggs
1 1/2 teaspoons vanilla
3 cups all purpose flour
1/4 teaspoon salt

confectioners' sugar

Preheat oven to 325 f.
Grease and flour a 10 inch tube pan or 12 cup bundt pan.
Beat butter and cream cheese until well blended; add sugar and cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla. Sift together flour and salt; blend into creamed mixture.
Spoon batter into prepared pan.
Bake 1 hour 10 minutes or until toothpick inserted in center comes our clean.
Cool in pan 5 minutes; turn out onto wire rack and cool completely.
Dust with confectioners' sugar, if desired.

Becky,LA (09:41:57) :

HERB CHEESECAKE
Recipe By : BECKY

1 lb cream cheese
2 large eggs -- beaten
2 tablespoons cornstarch
1 cup sour cream
1/2 cup Feta cheese -- crumbled
1/2 cup Romano cheese -- grated
8 sun-dried tomatoes in oil -- chopped
1 Tablespoon garlic crushed -- more if you like
1/2 teaspoon basil, thyme, oregano
hot sauce -- few drops
1 tablespoon horseradish
CRUST:
2 cups sociable crackers -- crushed
1/2 stick butter -- melted

Preheat oven to 400 degrees
In large bowl, beat cream cheese and till smooth and light
Beat in eggs and cornstarch, only until mixed
Stir in sour cream and all other ingredients until well blended.
Pour into prepared crust and bake 45 minutes.
Allow to cool in oven, with door slightly open for 3 hours.
Remove from pan and chill.

Crust:
Blend ingredients well.
Press into the bottom and partly up the sides of a greased 9 inch spring form pan.
Smooth bottom to even thickness.
Pour in filling

NOTES : *SERVE WITH CRACKERS OR FRENCH BREAD TOAST.

David,.HUB-UK (08:05:34) : Beef Stroganoff la Hub

This is the easy version of Beef Stroganoff but don't be fooled into thinking it is not fit to serve to guests. It is easy to prepare and can be prepared in advance and warmed in the microwave. You do not need to be precise with the ingredients, all are approximates.

0.375kg Rump Steak
1/4 pt sour cream
1 medium onion
250g mushrooms (avoid button ones as you want flavor)
2 tbsp tomato ketchup
3 Oxo (beef stock) cubes
Pinch sea salt
Black pepper

Thinly slice onion and fry in a little bit of olive oil for 2 or 3 minutes. Slice mushrooms and add to pan for a further 2 minutes.

Remove fat from steak and slice into thin strips. Add to pan and cook until all the pink on the meat has disappeared. Add 1/2 pint of water and crumble in stock cubes, stirring as you do so. Add approx. 2 tbsp. tomato ketchup to thicken and flavor. Cook on a low heat for 10 minutes then remove from heat and stir in sour cream.

Serve on basmati rice.

Serves 2.

Tips:
1. Tomato ketchup is used by many professional chefs rather than tomato pur e as it does the same job, thickens well and is sweeter.
2. If you cannot get sour cream buy double cream and add lemon juice until taste reaches required "sourness".

Judy/AZ (04:11:21) :

Sour Cream Lemon and Sour Cherry Tea Bread
A swirl of cherry preserves tweaks this light and lemony sour cream tea bread delightfully.

3/4 cup unsalted butter
2 cups sugar
4 eggs
2 teaspoons pure vanilla
2 teaspoons lemon zest - finely minced
3/4 cup sour cream
1/2 cup milk
1/4 cup lemon juice
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup cherry preserves (raspberry is also fine)

non-stick cooking spray
confectioner's sugar

Preheat oven to 350 F. Spray a 9-inch angel food cake pan with non-stick cooking spray.

In a mixing bowl, cream the butter and sugar. Add eggs, vanilla, lemon zest and blend. Add sour cream, milk and lemon juice. Fold in baking
soda, powder, salt and flour. Blend well, scraping bowl bottom, to make a smooth batter.

Spoon 2/3 of batter into pan. Drop cherry preserves in dollops on batter. Top with remaining batter.

Place cake pan on a baking sheet and place in oven. Bake for 45 to 60
minutes (test cake).

Cool well and dust with confectioner's sugar.

Serves 10-12

Judy/AZ (04:11:01) :

ZUCCHINI BREAD WITH CREAM CHEESE

3 eggs
2 c. sugar
2 tsp. vanilla
1 c. oil
3 c. zucchini, grated and unpeeled
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. nuts
1 c. raisins
1 sm. apple, chopped or shredded
3 tsp. cinnamon
1 (8 oz.) pkg. cream cheese, room temperature
1 egg
1/2 c. sugar

In small bowl, beat eggs. Add sugar, vanilla, and oil. Mix dry
ingredients in large bowl, pour egg mixture over and stir until
moistened. Add zucchini, nuts, raisins, and apple. Mix cream cheese,
1 egg, and 1/2 cup sugar for filling. Put half of batter into 2 loaf
pans, greased and floured. Drop teaspoons of filling in center, then
put remaining batter on top. Bake at 350 degrees for 1 hour and 30
minutes or until pick inserted comes out clean.

Judy/AZ (04:10:13) :

Cranberry Cream Cheese loaf. This is really good. (more)
This is my favorite holiday bread now.

2 3-oz pkg cream cheese, softened
1 egg
2 C all purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C apple juice (I've used OJ too)
1/4 C butter, melted
1 egg, beaten (yes, it's another egg)
1 1/2 C coarsely chopped fresh cranberries
1/2 C chopped walnut
Orange zest (optional)

Heat oven to 350F. Grease and flour bottom
only of 9x5 loaf pan. In small bowl, beat
cream cheese until light & fluffy. Add 1
egg; blend well. Set aside.

In large bowl, combine flour, sugar, baking
power, baking soda and salt. Stir in apple
juice, butter, and beaten egg Fold in
cranberries and nuts. (I added orange zest
to this recipe, so if you want to, add it in
now.)

Spoon HALF of batter into pan. Spoon cream
cheese mixture evenly over batter. Top with
remainder batter.

Bake for 65-70 minutes or until top springs
back when lightly touched in center. Cool 15
minutes; remove from pan. Cool completely.

When sliced, you'll be able to see the cream
cheese in the loaf. It's such a nice little
surprise.

Judy/AZ (04:10:04) :

SOUR CREAM RAISIN BARS

2 c. raisins
3/4 c. water
1 c. butter or margarine
1 1/3 c. quick oatmeal
1 c. brown sugar
1 3/4 c. flour
1 tsp. soda
1 c. nuts (if desired)
3 egg yolks
1 c. sugar
1 pt. (16 oz.) sour cream
2 1/2 Tbsp. cornstarch
1 tsp. vanilla

In a double boiler, boil raisins and water for 10
minutes. Cool; drain if liquid remains. In a large bowl
combine shortening, oatmeal, flour, soda, brown sugar and nuts
(if desired). Mix until crumbly and coarse. Put 1/2 of this
mixture in a greased 9 x 13-inch pan and bake in 350 degrees oven for
7 minutes.
In a double boiler, place the egg yolks, 1 cup sugar,
the sour cream and cornstarch and boil until thick, stirring
constantly. Add raisins and vanilla. Spread the raisin-cream
mixture over the baked crust. Sprinkle the remaining 1/2
flour-oatmeal mixture over egg yolk mixture and bake at 350 degrees
for 30 minutes.

Judy/AZ (04:09:51) :

Marbled Cheesecake Brownies
Chocalatier Magazine
Makes 15-20

6 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
16 ounces cream cheese, softened
2 cups granulated sugar, divided
4 large eggs, at room temperature
1 tablespoon vanilla extract, divided
1 cup (2 sticks) unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon salt

1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil
extends 2 inches beyond the long sides of the pan. Lightly butter the
bottom and sides of the foil-lined pan.
2. Melt the chocolates according to the melting instructions in the
Chocolate Melting Tips. Cool the chocolate for 10 to 15 minutes, until
tepid.
3. In a large bowl, using a hand-held electric mixer set at medium speed,
beat together the cream cheese and 1/3 cup of the sugar until smooth.
Beat in one of the eggs and 1 teaspoon of the vanilla until combined.
4. In another large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and remaining 1 2/3 cups of sugar until combined.
One at a time, beat in the remaining 3 eggs, beating well after each
addition. Beat in the melted chocolate and the remaining 2 teaspoons
of vanilla extract. On low speed, beat in the flour and salt, just until
combined.
5. Scrape all but 1 cup of the chocolate batter into the prepared pan and
smooth the top with a rubber spatula. Spread the cream cheese mixture
evenly over the batter. Spoon the reserved chocolate batter over the
cream cheese mixture. Using a table knife, pull it through the layers
of batter with a slight lifting motion, in a zigzag pattern to create a
marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or
toothpick inserted 2 inches away from the
center comes out with a few moist crumbs clinging to it.
6. Cool the brownies in the pan set on a wire rack. When the brownies are
completely cooled, using the two ends of the foil as handles, lift the
brownies out of the pan. Cut into squares.

Judy/AZ (04:09:41) :

RASPBERRY CREAM CHEESE COFFEE CAKE:

2-1/4 cups all-purpose flour
3/4 cups sugar (I used 1/2 cup)
3/4 cup butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream (I used low-fat)
1 egg, beaten (I have used an egg substitute and also 2 egg whites
instead of 1 whole egg. Both came out just fine)
1-1/2 teaspoons almond extract

FILLING:
1 package (8 ounces) cream cheese, softened (I used low-fat)
1/2 cup sugar (I used 1/4)
1 egg (again you can substitute with no problems)
1/2 cup raspberry jam (I used a fruit spread with no sugar)
1/2 cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut butter as for
pastry. Remove 1 cup and set aside. To the remaining crumbs, add
baking powder, baking soda, salt, sour cream, egg and almond extract;
mix well. Spread in the bottom and 2 inches up the sides of a 9-inch
springform pan. For the filling, beat cream cheese, sugar and egg in
a small bowl; mix well. Pour over batter; spoon raspberry jam on top.
Sprinkle with almonds and reserved crumbs. Bake at 350 degrees for
55-60 minutes. Let stand 15 minutes before removing sides from pan.
Yield: 9-12 servings. Can be made a day ahead.

Judy/AZ (04:09:32) :

CREAM CHEESE COFFEE CAKES

1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs beaten
4 cups all-purpose flour

FILLING:

2 packages (8 ounces each) cream cheese, softened
3/4 cups sugar
1 egg, beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

GLAZE:

2 1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature, In a mixing bowl, dissolve yeast in water add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12 in. x 8-in. rectangle. Spread 1/4 of the filling on each to within 1 in. of edges, roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 350-375 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.

Nan(SC) (02:18:06) :

Fruit Dressing

1 (8 oz) pkg cream cheese, softened
1 (8 oz) carton sour cream
1/3 cup orange marmalade
2 Tablespoons brown sugar.

Combine all ingredients and mix well.
2 1/2 cups..

Nan(SC) (02:12:35) :

Sour Cream Gems

1/2 cup butter, melted
1 cup sour cream
1 cup self-rising flour

mix butter and sour cream: Add flour.
Spoon into miniature muffin tins and bake at 350 degrees until lightly browned.

Leslie,.WA (01:45:06) :

Pin Wheels

16 oz. cream cheese, softened
4 oz. black olives chopped
4 oz. green chilies, diced
1 cup cheddar, shredded

combine all ingredients and spread on 8-inch flour tortillas. Roll each tortilla tightly and wrap in plastic wrap for at least an hour. Slice in 1 1/2 inch slices and place on a platter. serve with salsa.