If It's Borden, It's Got To Be Good!
1 1/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup lemon juice from concentrate
8 oz Borden Sour Cream, at room temperature
Cherry or Raspberry Sauce, optional
Directions: Preheat oven to 300°F. Combine crumbs, sugar
and butter; press firmly on bottom of 9-inch springform pan. With
mixer, beat cream cheese in large bowl until fluffy. Slowly beat in
condensed milk until smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until center
is set; top with sour cream. Bake 5 minutes longer. Cool 1 hour.
Broccoli with Sour Cream Sauce
1 bunch fresh broccoli (about 1-1/2 lbs.) -or-
2 packages (10 oz. each) frozen broccoli
2 tablespoons butter
Z tablespoons minced onion
2 teaspoons sugar
1 teaspoon vinegar
1/8 teaspoon pepper
1 1/2 cups Borden Sour Cream
1/4 cup chopped nuts
Cook broccoli. Meanwhile, in top of double boiler melt butter; sauté onion until tender. Stir in sugar, vinegar and pepper. Gently blend in sour cream. Place top of double boiler over warm, not boiling, water. Heat until sauce is warm. Serve over broccoli. Top with nuts. Makes 8-10 servings.
1/2 c. shortening
3/4 c. sugar
1 tsp. vanilla
2 2/3 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. Borden Sour Cream
1 1/4 c. finely chopped nuts
Jam, jelly or preserves
Preheat oven to 400 degrees. In large bowl, combine shortening, sugar, egg and vanilla, mix well. Sift together dry ingredients. Add to shortening mixture alternately with sour cream, mix well. Shape into 1 1/4 inch balls; roll in nuts. Place 1 inch apart on greased baking sheets. Press thumb in center of each ball, fill with jam. Bake 10 to 12 minutes or until lightly browned. These cookies can be frozen.
CHEESE AND SOUR CREAM POTATOES
6 med. potatoes, cooked and grated
1/2 c. butter, melted
2 c. shredded cheddar cheese
1 c. Borden Sour Cream
1/2 c. diced onion
1 tsp. salt
1/4 tsp. pepper
Butter and paprika
Combine potatoes, cheese, sour cream, onion, salt and pepper in a greased casserole. Dot with butter and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
Holiday Egg Nog Pie
2 pkgs. sm., vanilla pudding
2 c. Borden Egg Nog
1 tbsp. light rum
1 baked 9 inch pie shell, cooled
1 1/4 c. milk
1/8 tsp. ground nutmeg
Combine pudding mix, egg nog, milk and nutmeg in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat, add rum and cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours. Garnish with whipped topping and ground nutmeg or chopped candied fruits or pecans.
Egg Nog French Toast
5 thick slices of white bread
powdered sugar for dusting
Directions: In a small bowl, combine egg nog and
egg. Stir with fork until egg breaks up. Dip bread into egg
mixture and allow to sit 2-3 minutes per side.
In skillet, melt butter and saute each slice over medium
heat until golden brown. Turn over and cook an additional
1 1/2 minutes. Serve, sprinkled with powdered sugar.
Christmas Egg Nog from the White House
Mix all ingredients in large punch bowl with enough ice to chill. Top with nutmeg