Ingredients 3 cups all-purpose flour1-1/4 cups sugar, divided1/2 teaspoon baking powder1/4 teaspoon salt1 cup cold butter, cubed2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced1 teaspoon ground cinnamonTOPPING:4 large egg yolks2 cups sour cream2 to 3 tablespoons sugar1/4 teaspoon ground cinnamon View Recipe Directions In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes. Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator. Nutrition Facts 1 piece: 507 calories, 24g fat (15g saturated fat), 135mg cholesterol, 197mg sodium, 66g carbohydrate (41g sugars, 2g fiber), 6g protein. Recommended Video
Have you every heard of (or had) a Zingerman’s Sourcream Coffeecake. The crispy, sweet, sugary exterior juxtaposed against the soft, dense, creamy interior … all taken to another level by the heavenly center of cinnamon and walnuts
So, we had Peach Cobbler with Bourbon Cream and Candied Pecans for dessert tonight. Add the cream and toss with a fork just until the dough is combined
I’m definitely going to break down and make a real peach pie before the end of summer, but for now, I wanted something quicker and lighter – aka, peaches and cream
Then blend in a third of the flour mixture , followed by half of the sourcream. Blend in another third of the flour, followed by the remaining sourcream
Jump to the SourCream Baked Salmon recipe or read on to see our tips for making it. We spread a mixture of sourcream, whole ground mustard and parmesan cheese on top of salmon
As long as I remember my mom always made tartar sauce from scratch, using sourcream. In a medium size bowl, finely grate pickle and carrots, add sourcream and all the ingredients, stir well, season with salt and pepper
Simmer for a few minutes and pour in sourcream stir until heated through. 180 ml sourcream. I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us
It so happened that I found my self with an over abundance of sourcream. Then I came across the recipe for SourCream Cheesecake in an old Taste of Home recipe
Comments
Log in or Register to write a comment.