It has been an extremely long, and cold, winter here. With the Polar Vortex once again bearing down on us, I decided some comfort food was in our future. When it is cold, I love to bake. OK, so I really love to bake all the time, but especially when it is cold. Actually, when it is cold, comfort food, all comfort food, becomes the staple around here.
In my family we have one amazing pound cake recipe. My mother made it for us when we were growing up, and now I make it for my family. It includes one key ingredient – Hood Sour Cream. Even though it is pound cake, it doesn’t seem incredibly heavy to me, and my family can devour it very quickly. I recently made some and topped it with strawberries because we needed that fresh taste of early summer.
1 cup butter
2 ½ cups of sugar
1 cup Hood sour cream
1 teaspoon vanilla
3 cups flour
¼ teaspoon baking soda
Preheat oven to 325
Cream butter and sugar well
Add eggs one at a time, mixing after each one
Add sour cream and vanilla, mix until combined
Add flour and baking soda, mix until combined
Makes 3 8x4 pans or 2 9x5 pans and some cupcakes
This is a recipe that we typically enjoy around Christmas. However, the past couple of years I realized that this makes an amazing birthday cake recipe, topped with some swiss buttercream frosting. If that isn’t comfort food, I don’t know what is!
Hood Sour Cream is not limited to sweets in our home. We always have it in our fridge. My son frequently wants to dip raw veggies in it. I also use it to make a delicious garlic dip for the kids and their veggies, or roasted chicken, or bacon cheese fries. We use it to make homemade ranch dressing for salads. And probably more than anything else, we use it with all the Mexican food we eat. There are so many days that we have burritos, tacos, or plain old nachos with salsa and sour cream. All delicious!
Do you have a favorite recipe using Hood Sour Cream? I am always looking for new recipes, so please share below!