|The New England Berry Book|
|by Bob Krumm|
The New England Berry Book combines the information of a field guide and the fun of a cookbook.
Results 1 - 10 of 48 for sour cream substitution
Result Page: 1
Cream together shortening, sugar. Add egg substitute, sour cream. Add flour ... 325 degrees for 1 hour to 1 1/2 hours or until tooth pick comes out clean.
Milk and vinegar ... Mix ingredients and then let stand until mixture thickens and clabbers. Can be used in many of your recipes calling for sour cream.
Combine all but salt in a blender; blend until smooth. Add salt. May be used as a basic for dips, dressings, salad, etc.
Soften gelatin in the water. Heat buttermilk and softened gelatin in top of a double boiler until gelatin is dissolved. Cool slightly, add cottage ...
Mix all ingredients together in a blender at medium/high speed until smooth. Makes 1 cup.
Mix together milk and water and blend well with cottage cheese. Mix in lemon juice and salt. Keep refrigerated until needed.
Combine all ingredients and blend.
Put all ingredients ... Blend 30 seconds or until creamy. May be used just as regular sour cream. When used for baked potatoes, add parsley flakes and onion.
Blend all ingredients in the blender at medium speed until smooth. Chopped chives, green onion, parsley, pimento, dill weed, celery seeds, etc., may ...
Blend until liquified with 8 ounce of low-fat cottage cheese, 2 teaspoons lemon juice and 1/4 teaspoon of salt. Keep refrigerated until used. ...
Result Page: 1
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