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Posts Tagged ‘sour cream’

Asiago Bacon Muffins

Asiago Bacon Muffins

Asiago Bacon Muffin Recipe (makes 12 Muffins)

Ingredients:
2 cups flour
1 tbsp baking powder
1/4 tsp salt
7 tbsp sugar
1/2 cup (8 tbsp) finely shredded Asiago cheese
1/2 cup bacon crumbs– microwave to crisp up slightly
2 stalks green onions– chopped
1 clove garlic– minced
1 cup (one 8oz tub) sour cream
2 eggs– room temperature
2 tbsp milk
1/2 cup (1 stick) unsalted butter– melted

Method:

  1. Preheat oven to 375 degrees F. Line muffin pan with muffin cup liners.
  2. Sift flour, baking powder, salt and sugar to a large bowl.
  3. Add cheese, bacon, green onions and garlic to flour mixture. Mix well.
  1. In a separate bowl, combine sour cream, eggs and milk. Whisk to blend well.
  2. Pour melted butter and cream mixture to flour mixture. Gently fold in the batter until all incorporated. Spoon batter into muffin cups.
  3. Bake at 375F oven for 25 minutes, until muffins spring back when pressed (or toothpick inserted comes out clean). Remove from muffin pan and cool on a rack.

Regina’s Note:

  • You can always add in 1/4 cups of walnuts if preferred.
  • Cheese: You can use other cheese like Parmesan or Cheddar, but the flavor would be different.

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Six over ripe bananas plus a tight schedule means I had to find a quick and easy recipe to make banana-something for our breakfast tomorrow. Luckily I didn’t have to look for long– this recipe has over 5K 5-star reviews! One review comment even says it’s the best banana bread in over 40 years of her baking! I had all the ingredients (except for sour cream which I was a bit short), the steps were pretty simple to follow… so let’s give it try… It takes an hour to bake. I timed it to pop in the oven before picking up my kids from three schools. When we came back the house smelled so wonderfully banana heaven…

The results? Moist, fluffy, and full of banana goodness. I cut down the sugar so the sweetness was just right for our taste. I’m not a quick bread person but I like this one. No wonder it has over 5K reviews with 5 stars… The bread freeze well so why not bake two loaves, and keep one for another time…

Banana Nut Bread

Banana Nut Bread

Banana Nut Bread Recipe-– adapted from Janet’s Rich Banana Bread (yields 1 loaf)

Ingredients:

3 ripe bananas– mashed
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter
1/3 cup sugar
2 eggs– room temperature
1 tsp vanilla extract
1/2 cup sour cream– see note below
1/2 cup chopped walnuts

Method:

  1. Preheat oven to 350 degree F. Spray loaf pan with cooking spray.
  2. Combine flour, baking soda and salt.
  3. Melt butter in a large bowl in microwave. When butter is still warm, whisk in sugar until sugar dissolves. Let cool slightly.
  4. Add eggs and vanilla extract, mix to blend well.
  5. Sift in flour mixture, in two batches, to butter mixture. Mix well after each time. The batter will become stiff like a cookie dough.
  6. Fold in sour cream, then fold in mashed bananas and walnuts.
  7. Bake in preheated 350F oven for 1 hour, or until toothpick inserted comes out clean.

Regina’s Note:

  • Sugar: Original recipe calls for 1/2 cup sugar but I cut down to 1/3 cup, and it turned out just nice. I also whisk to melt sugar in warm melted butter.
  • Sour cream: I only had 1/4 cup sour cream remaining in the fridge, so I used heavy whipping to fill to 1/2 cup. The bread turned out moist and fluffy. Alternatively you can also use yogurt.
  • The bread freeze well. Keep it in a closed bag. Reheat in low temperature oven until warm if desired.

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I made crab dip before, but I wasn’t quite happy with the taste– I was trying to replicate the baked crab dip at Horatio’s (A restaurant in San Leandro that has famous crab dip) but it tasted too tangy to me. Well, crab season is here again so I’m fine tuning the recipe. It’s much closer to Horatio’s and way better than my previous versions. This will be on my winter party food list when crab is in season. Yes, a keeper 🙂

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip (makes 1 appertizer serving)

Ingredients:

1 cooked Dungeness crab– pick out the meat
2 tbsp butter
1 clove garlic– chopped
1/2 cup onion– thinly sliced
2 stalks green onion– chopped
3/4 cup freshly shredded asiago cheese
1/4 cup freshly shredded Parmesan cheese

1/2 cup shredded mozzarella cheese, plus extra

1 small container sour cream
2 tbsp mayonnaise

Seasoning to taste:
1/2 tbsp sugar
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp spicy mustard
1/4 tsp garlic powder

Method:

  1. Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
  2. Add all ingredients and sautéed onion in a mixing bowl. Mix with a spoon to combine. Pour mixture into a 9″ pie dish. Smooth the surface and sprinkle extra mozzarella cheese on top. Bake at 375 F for 15-20 minutes, until it’s bubbly and the top crust is golden brown. Serve hot with sliced bread or crackers.

Regina’s Note:

  • Crab: Dungeness crab meat taste better than canned crab meat. Picking the meat out takes some time but can be done 1-2 days ahead and kept chilled in fridge. For adventurous eaters, creamy yellowish crab brain inside the body shell (scoop out with a spoon and put in a separate container and keep chilled) can also be added for more flavor. When sautéing onion, add this creamy goodness to sauce pan and cook until the oil starts separating, stirring at all times. This will take a few minutes.
  • Mozzarella cheese: add more mozzarella cheese if you want more cheese stringy look, but not too much as it will change the texture of the dip.
  • Flavor: sugar is added to help bring out the sweetness of the crab meat, so it has a sweet taste along with savory. Do not add too much salt or the flavor will change.

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