Part 2

Shred chilled cabbage. Combine remaining ingredients and pour over cabbage. Mix lightly and serve immediately or refrigerate until ready to serve.

_breads_

Sour Cream Nut Bread

2½ x 3½ x 7¾ inch pan Yield—1 Loaf 350° preheated oven, 1 hour

2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon nutmeg 1 egg, beaten 1 cup brown sugar, firmly packed 1 cup dairy sour cream 1 cup broken nut meats

Sift flour, baking powder, soda and spices together. Beat egg. Add sugar and mix well. Stir in sour cream carefully. Add dry ingredients, stirring only enough to moisten them. Add the nut meats. Pour into a well buttered loaf pan and bake in 350° preheated oven for 1 hour. Good served warm or cold.

Pineapple Coffee Cake

8″ square pan Yield—9 Servings 375° preheated oven, 25-30 minutes

1½ cups sifted flour 2 teaspoons baking powder ½ teaspoon soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg 1 egg, beaten 1 cup dairy sour cream ½ cup drained crushed pineapple ½ cup brown sugar, firmly packed

TOPPING:

¼ cup light corn syrup ½ cup chopped walnuts ⅓ cup shredded coconut

Sift dry ingredients together. Combine egg, sour cream, pineapple, and brown sugar; add to dry ingredients stirring only until flour is moistened. Brush bottom of a buttered 8-inch square pan with corn syrup; sprinkle nuts and coconut over syrup. Spread batter over topping. Bake at 375° for 25-30 minutes. Cut into squares and serve warm.

Prune Bread

9 × 5 × 3 inch loaf pan Yield—1 Loaf 350° preheated oven, 1 hour

2⅓ cups sifted flour 1 teaspoon allspice ½ teaspoon cloves 1 teaspoon cinnamon 1 teaspoon baking powder ½ teaspoon soda ¼ cup butter, softened 1 cup sugar 3 eggs ½ cup dairy sour cream 1 teaspoon vanilla 1 cup chopped, cooked prunes

Sift dry ingredients together. Cream butter and sugar, add eggs one at a time, mixing well after each addition. Mix well. Carefully add sour cream and vanilla and mix until smooth and well blended. Add dry ingredients and prunes. Mix well. Pour into a buttered 9 × 5 × 3 inch loaf pan and bake in a 350° preheated oven for 50 minutes to 1 hour. Remove from the pan when done and cool on a cake rack.

_sandwich spreads_

Tuna Sour Cream Sandwich Filling

Yield—1¼ Cups

1 7-oz. can tuna fish, flaked ¼ cup chopped celery 2 tablespoons minced onion 2 tablespoons pickle relish 6 tablespoons dairy sour cream

Combine ingredients and mix well. Use as a sandwich filling or a spread for crackers.

Cheese and Pickle Sandwich Spread

Yield—1 Cup

3 tablespoons pickle relish 1 cup shredded sharp cheddar cheese ¼ cup dairy sour cream

Combine all ingredients and mix well. Use as a spread for sandwiches or crackers.

_desserts_

Frozen Cheese and Strawberry Dessert

Yield—4 Servings

1 cup cottage cheese 1 tablespoon lemon juice ½ cup sugar 1 cup dairy sour cream 1 pint strawberries, crushed and sweetened

Put cottage cheese through food mill. Add lemon juice and sugar and beat smooth. Add sour cream and mix well. Freeze in a refrigerator tray until firm around the edges then turn into a chilled bowl and beat until smooth. Return to tray and freeze firm. Serve in squares with fresh sweetened berries or defrosted frozen ones. Raspberries, blueberries or sliced peaches may be used if desired.

Pineapple Apricot Refrigerator Cheese Cake

8-inch spring form pan Yield—8-10 Servings

1 9-oz. can crushed pineapple 1 1-lb. (No. 303) can apricot halves 1¼ teaspoons salt 2 cups sieved cottage cheese (cream style) 2 tablespoons plain gelatin 2 tablespoons lemon juice 1 cup liquid (juice from canned fruit with water added to make 1 cup) 1 cup dairy sour cream 1 cup whipping cream ¼ cup sugar ½ cup graham cracker crumbs 3 tablespoons melted butter 3 tablespoons finely chopped nuts

Sieve apricot halves and pineapple. Add salt and sieved cottage cheese and mix well. Dissolve the gelatin in the lemon juice. Heat the fruit juice to boiling and pour over the gelatin. Stir until gelatin is dissolved. Cool slightly. Gradually add to cheese mixture and blend thoroughly. Add sour cream. Whip cream and add sugar. Fold into cheese mixture. Pour into an 8-inch spring form pan and chill several hours. Unmold on plate. Mix crumbs, butter, and chopped nuts and sprinkle over top of cake. Garnish with fresh or canned apricot halves.

Simple, Yet Simply Delicious Sauce

Cool, canned purple plums with a splash of sour cream on top.

Sour Cream and Apricot Dessert Sauce

Yield—2 Cups Sauce

1 cup dried apricots 1½ cups water 1 cup sugar ⅛ teaspoon salt ¾ cup dairy sour cream

Simmer apricots in water until tender. Press through sieve or food mill. Add the sugar and salt to the hot apricot puree and stir until dissolved. Cool. Stir in the sour cream. Serve over ice cream, waffles, or French dessert pancakes.

_cakes_

Spicy Cream Cake

2 8-inch layer cake pans 350° preheated oven, 30 minutes

½ cup butter 2 cups brown sugar, firmly packed 3 eggs yolks, slightly beaten 2 cups sifted cake flour ¼ teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon ¼ teaspoon cloves ½ teaspoon allspice ½ teaspoon nutmeg 1 cup dairy sour cream 3 egg whites, stiffly beaten

Cream butter, add sugar and beat until light and fluffy. Add egg yolks and mix thoroughly. Sift dry ingredients and add alternately with sour cream, mixing well after each addition. Fold egg whites into batter. Pour into two buttered and floured 8-inch layer cake pans. Bake at 350° for 30 minutes.

Chocolate Cream Cake

3 8-inch layer cake pans 350° preheated oven, 25-30 minutes

6 tablespoons butter 1½ cups sugar 2 eggs, beaten 3 1-ounce squares unsweetened chocolate ¾ cup boiling water 1½ teaspoons soda 2¼ cups sifted cake flour 1½ teaspoons baking powder ¼ teaspoon salt ¾ cup dairy sour cream 1 teaspoon vanilla

Cream butter; gradually add sugar and continue creaming until fluffy. Add beaten eggs. Melt chocolate with water; cool. Add sifted dry ingredients alternately with sour cream, mixing well after each addition. Stir in chocolate mixture and vanilla. Pour batter into 3 buttered and floured 8-inch cake pans. Bake at 350° for 25-30 minutes.

Mahogany Sour Cream Cake

2 9-inch round cake pans 350° preheated oven, 30-35 min.

3 squares baking chocolate ½ cup water 1 cup dairy sour cream 2 cups sifted cake flour 1 teaspoon soda 1 teaspoon salt 1½ teaspoons baking powder ⅔ cup butter ⅔ cup light brown sugar 1 cup granulated sugar 3 eggs 2 teaspoons vanilla

Cook chocolate and water over very low heat, stirring until blended. Cool and add sour cream, mixing well. Sift dry ingredients together. Cream butter and add brown sugar and granulated sugar. Add eggs one at a time, mixing well after each addition. Add vanilla and beat. Add dry ingredients alternately with the sour cream mixture. Mix well. Pour batter into 2 buttered and floured 9-inch round layer cake pans and bake in a 350° oven for 30-35 minutes. Remove from pans and cool on cake racks. Or bake one 9 x 13 inch loaf cake and use a 350° oven for 40 minutes.

_cookies_

Sour Cream Date Delights

Yield—5 Doz. Cookies 400° preheated oven, 10 minutes

1¼ cup sifted flour ½ teaspoon soda ¼ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon cinnamon ⅛ teaspoon nutmeg ¼ cup butter ¾ cup brown sugar, firmly packed 1 egg ½ teaspoon vanilla ½ cup dairy sour cream ⅔ cup chopped pitted dates ½ cup chopped nuts

Sift flour with dry ingredients. Cream butter and sugar; add egg and vanilla and mix well. Add sifted dry ingredients alternately with sour cream. Fold in chopped dates and nuts. Drop by teaspoonfuls on a greased cookie sheet and bake in a 400° oven for 10-12 minutes.

Sour Cream Oatmeal Cookies

Yield—4-5 Doz. Cookies 425° preheated oven, 8-10 minutes

1¼ cups sifted flour 1 teaspoon baking powder ¼ teaspoon soda ¼ teaspoon salt ¼ teaspoon nutmeg 1 teaspoon cinnamon ¼ cup butter 1 cup firmly packed light brown sugar 1 egg 1 teaspoon vanilla ½ cup dairy sour cream ½ cup chopped raisins ½ cup chopped nuts ⅔ cup quick cooking oatmeal

Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add vanilla. Add sifted dry ingredients alternately with sour cream. Lastly fold in raisins, nuts, and oatmeal. Drop by teaspoonfuls onto a greased cooky sheet and bake in a 425° oven for 8-10 minutes. Remove from cooky sheet and cool on cake racks.

Chocolate Chip Cream Cookies

Yield—7-8 Doz. Cookies 375° preheated oven, 10-12 minutes

2½ cups flour ½ teaspoon salt ½ teaspoon baking powder 1 teaspoon soda ½ cup butter 1½ cups dark brown sugar 2 eggs 1 teaspoon vanilla 1 cup dairy sour cream 1 cup chopped nuts 2 6-oz. packages semi-sweet chocolate bits

Sift dry ingredients together. Cream butter and sugar. Add eggs and vanilla and mix well. Add sifted dry ingredients alternately with sour cream. Add chopped nuts and chocolate and blend. Drop by teaspoonfuls on a greased cooky sheet and bake in a 375° oven for 10 minutes or until browned. Remove from cooky sheet at once and cool on cake racks.

Chocolate Cream Drops

Yield—Approx. 5 Doz. Cookies 375° preheated oven, 10 minutes

½ cup butter 2 1-ounce squares unsweetened chocolate, melted 1½ cups sugar 2 eggs 1 cup dairy sour cream 1 teaspoon vanilla 2¾ cups sifted flour ½ teaspoon soda ½ teaspoon baking powder ½ teaspoon salt 1 cup chopped nuts

Cream butter and add chocolate. Gradually add sugar. Beat in eggs, one at a time; then add sour cream and vanilla. Sift flour, soda, baking powder and salt; gradually add to mixture. Add nuts. Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased cooky sheet. Bake at 375° for 10 minutes.

_candies_

Cream Candied Nuts

Yield—About 1⅛ lbs. Nuts.

1½ cups sugar ½ cup dairy sour cream 2 tablespoons butter 1 teaspoon vanilla 1 teaspoon cinnamon 2½ cups pecan halves

In a 2 quart saucepan, bring sugar, sour cream, and butter to a boil. Cook to soft ball stage, 238° F., stirring occasionally. Remove from heat and add vanilla and cinnamon. Stir until mixture begins to thicken. Add nuts and stir until well coated. Turn out onto buttered cooky sheet and separate into individual clusters.

Chocolate Sour Cream Fudge

8-inch square pan

2 cups sugar 1 cup dairy sour cream 2 oz. (2 sq.) unsweetened chocolate ½ teaspoon salt 2 tablespoons light corn syrup 2 tablespoons butter 1 teaspoon vanilla ½ cup chopped walnuts

Combine sugar, sour cream, broken chocolate, salt, and syrup in 2 quart saucepan. Cook over low heat, stirring until sugar dissolves. Heat to boiling; cover, and cook for 3 minutes. Uncover and cook to the soft ball stage, 238°, stirring frequently. Remove from heat. Add butter and vanilla; let cool to lukewarm, 110°, without stirring. Beat vigorously until the candy is creamy and has lost its gloss. Add walnuts and pour into buttered pan. Cut in squares.

_You’ll love_ Lucerne Sour Cream

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_You’ll love_ Lucerne Dairy Products

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.