Walnut Sour Cream Jumbles Recipes

SOUR CREAM JUMBLES

Steps:

• Place margarine and 1 3/4 cups sugar in large mixing bowl; beat with electric mixer until creamy. Add eggs and vanilla and beat 1 to 2 minutes more.
• In a separate bowl, stir together flour, salt, baking soda and baking powder. Add dry ingredients alternately with sour cream to creamed mixture. Mix 2 minutes or until dough is smooth. Chill dough for 30 minutes. Dough will be very soft, but resist the temptation to add more flour.
• Preheat oven to 350. Shape tablespoonsful of dough into balls. Combine remaining 1/4 cup sugar and cinnamon. Roll cookie balls in cinnamon-sugar mixture, then place 2 inches apart on ungreased cookie sheet. Bake 10 minutes or until golden brown.

SOUR CREAM WALNUT CAKE

Steps:

• In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.

SOUR CREAM ROLLS WITH WALNUT FILLING

Steps:

• In a large bowl, mix the first 5 ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, 3 eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 8 portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Place rolls 2 in. apart on parchment-lined baking sheets, seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.

JUBILEE JUMBLES (A.K.A - SOUR CREAM SUGAR COOKIES)

Steps:

• Measure the brown sugar, salt, baking soda, sour cream, shortening, eggs, and vanilla into a mixing bowl and cream together until it is thoroughly mixed. Using a flour sifter, measure the flour into the sifter according to the measurements called for above, and then sift the flour into the mixed wet ingredients. Mix in the mixer or with a hand held mixer for about 2 - 3 minutes, or until the dough is smooth. It should be a bit thicker than cake batter.
• Refrigerate 1 hour so that the dough sets up. (This will give you time to clean up a bit.).
• Once dough has set up a bit, drop it in spoon-fulls onto a greased cookie sheet, or a cookie sheet that uses pan liners. Don't put more than 12 on a cookie sheet. Try not to over cook them.
• BAKE: 375 Degrees.
• TIME: 10 minutes.
• *Bake, and once removed from the oven, let cook for about 10 minutes before you frost them. Once you have frosted them, you can eat them right away, or later. These are truly yummy!
• FROSTING DIRECTIONS:
• Make sure that the butter/margarine is soft before you start. Add all ingredients and mix for about 2 minutes until frosting is smooth. You may have to add more hot water by the teaspoon to get the frosting to the right consistency, or more powdered sugar. The frosting should be a thick glaze consistency. I usually double this recipe so that I have enough frosting. (My kids like more frosting!).