Sour Cream Topping for Cheese Cake

Generally this topping highlights a lovely sour cream cheese cake. It is also wonderful on pumpkin cheese cake, or uncooked on fresh fruit, banana cake, poppy seed cake, etc.

SOUR CREAM LAYER:

2 c. sour cream

1/3 c. sugar

1 t. vanilla extract

OPTIONAL TOPPINGS: Ground cinnamon, caramel sundae syrup, chocolate syrup, whipped cream, chocolate curls.

Directions:

In a small bowl, combine the sour cream, sugar and vanilla; spread over filling or cake, then bake as usual. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.

Moo Goo Gai Pan (Chicken with Mushrooms)

Great for that “take out” taste at home. Recipe adapted from Creative Wok Cooking.

Moo Goo Gai Pan

4 boneless, skinless chicken breast halves, cut into ½” cubes

½ c. dry white wine

½ t. salt

1 bunch of scallions, cut into ½” slices

1 c. celery, chopped into ½” pieces

1 T. sesame seed oil

1 container of snow pea pods, strings removed

½ lb. sliced mushrooms

1 can water chestnuts, sliced

½ c. chicken broth

1 T. cornstarch, mixed with 2 tbsp. cold water

½ t. salt

Whole blanched almonds, opt.

Combine chicken with wine and ½ t. salt. Set aside. Stir fry scallions and celery in oil for 1 min. Set aside. Stir fry pea pods 2 min. and set aside. Stir fry mushrooms and water chestnuts 1 to 2 min. Set aside. Stir fry the chicken and wine 2 to 3 min. or until done. Combine chicken and vegetables in a wok. Stir together the broth, cornstarch mixture and ½ t. salt. Slowly add to chicken and vegetables in the wok and heat until thick and clear. Serve with rice.