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.
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.