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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 32 - Change
Nutritional Facts
Servings Per Recipe: 32

Amount Per Serving
Calories 145
% Daily Value**
Total Fat 8g
12%
Saturated Fat 5g
7%
Unsaturated Fat 0g
Cholesterol 36mg
12%
Sodium 89mg
4%
Total Carbohydrate 16g
5%
Dietary Fiber 0g
2%
Sugars 3g
Protein 3g
Vitamin A  5%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sour Cream Crescents

Recipe Tags: Ice Cream Recipes

Date Added: June 11, 2009

Ingredients:

1 1/2 Packages Yeast cake
1 Cup Sour Cream reg or low fat
1 Cup Butter Or Vegetable, 3 Tbl
1/2 Teaspoon Salt to taste ;
1/2 Cup Sugar brown, packed
1/3 Cup Water warmed
2 Eggs well beaten
4 Cups Flour sifted
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Directions:

1. Bake at 400.

2. Heat sour cream till slightly yellow around edges.

3. Soften yeast in warm water. Put butter, sugar and salt in large bowl.

4. Pour hot sour cream over and stir till butter is melted.

5. Cool to lukewarm. Blend 1 C. flour into mixture.

6. Stir in yeast and another cup of flour. Beat till smooth.

7. Add eggs and the remaining flour. Cover and refrigerate overnight.

8. Divide dough into quarters. On lightly floured surface roll each quarter to a circle about 1/4" thick.

9. Cut into 8 - 10 wedges. Roll up. Place on sheets with points underneath.

10. Curve into crescents and baste with butter if desired.

11. Let rise about 1 hour or till light. Do not cover.

12. Bake for 15 minutes or till golden brown. Freezes well.

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Dietary Notes:
This recipe is very low-sodium with 89.19mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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