Blue Cheese And Sour Cream Jacket Filling Recipes

CHEESE FILLING FOR PASTRIES

Cheese Filling For Pastries image

This pastry filling combines cream cheese with sour cream, butter, an egg yolk and brandy soaked raisins.

Provided by sal

Categories Bread Pastries Danishes

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

¼ cup raisins
1 tablespoon brandy
1 ½ cups cream cheese
⅓ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon sour cream
1 teaspoon vanilla extract
1 tablespoon butter, melted
1 egg yolk, beaten

Steps:

Sprinkle raisins with brandy and set aside.
In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 7 g, Cholesterol 39 mg, Fat 8.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 70.8 mg, Sugar 5.5 g

EASY SOUR CREAM CHEESECAKE

Easy Sour Cream Cheesecake image

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Provided by SBDEVENEY

Categories Desserts Cakes Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

Ingredients

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g

SOUR CREAM BLEU CHEESE DRESSING

Sour Cream Bleu Cheese Dressing image

A friend of mine gave me this recipe more than 30 years ago. It is still the best Bleu Cheese dressing I've had.

Provided by mapaklenk

Categories Salad Dressings

Time 5m

Yield 9 ounces, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces blue cheese, softened
1/4 cup cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic, minced (or garlic powder)
1 cup sour cream (I almost always use plain yogurt, drained of whey)
4 tablespoons cider vinegar

Steps:

Gradually add 2 tablespoons oil to softened bleu cheese; blend until smooth.
Add remaining oil and other ingredients, one at a time, blending well after each addition.
Store covered in refrigerator and stir before using.

Nutrition Facts : Calories 142.6, Fat 14.5, SaturatedFat 5.5, Cholesterol 20.3, Sodium 267.8, Carbohydrate 1.1, Sugar 1.1, Protein 2.1

STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Stuffed Baked Potatoes with Blue Cheese and Rosemary image

Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

6 10-ounce russet potatoes, rinsed, dried
1/4 cup plus 6 tablespoons sour cream
1/4 cup (packed) plus 6 teaspoons crumbled blue cheese
1/4 cup (1/2 stick) butter, room temperature
1 1/2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh rosemary

Steps:

Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.

SOUR CREAM CAKE FILLING

Sour Cream Cake Filling image

A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers. Cooking time is approximate.

Provided by Molly53

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
1 egg yolk, beaten
1 cup sour cream
1/2 teaspoon lemon extract or 1/2 teaspoon orange extract

Steps:

Mix sugar and cornstarch together and add to egg yolk.
Stir in sour cream and cook in double boiler until it coats the spoon.
Add flavoring, stir well.
Let cool to room temperature before assembling cake.

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