Strawberry Sour Cream And Brown Sugar Samwishes Recipes

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

MINI STRAWBERRY SUGAR COOKIE SANDWICH WITH STRAWBERRY CREAM

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, beat with a hand mixer the sugar cookie mix, butter, egg white, and 3 tablespoons strawberry daiquiri mix until all the ingredients are well incorporated and a dough is formed. Using a small ice cream scoop or tablespoon measure, drop the dough out in cherry size rounds onto a baking sheet. Bake until puffed, 7 to 9 minutes. Allow to cool slightly on the pan before transferring to a wire cooling rack to cool completely.
• In a small bowl, combine the powdered sugar with the remaining 2 tablespoons strawberry daiquiri mix and whisk until blended. The filling should have a thick consistency, but if it is too dry add a teaspoon or 2 of the daiquiri mix until the filling comes together. Spread a teaspoon of filling on the flat side of 1 of the cookies and sandwich with a second. Repeat with the remaining cookies and filling. Allow the filling to set before packaging.

STRAWBERRIES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Dipped your clean strawberry into the sour cream (coat it well) and then into the brown sugar.
• Enjoy!

SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL

Steps:

• In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
• Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
• About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
• Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.

STRAWBERRY-SOUR CREAM CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.

SOUR CREAM-STRAWBERRY SURPRISE

Steps:

• Mix strawberries into sour cream. Add sugar to taste. Stir until light pink. Refrigerate about half an hour.

STRAWBERRIES WITH SWEETENED SOUR CREAM

Steps:

• In a small bowl, whisk together sour cream and sugar. If desired, sprinkle more sugar on top as a garnish. Serve with fresh strawberries, rinsed and patted dry.