I've seen quite a few recipes that use Sour Cream to soften the resulting pastry/cake/etc. But i have shied away from these recipes due to one concern... Does the Sour Cream have a noticeable effect on the taste of the recipe? Will i taste Sour Cream in my scones and pound cake? Or does the addition blend away like so many other ingredients.
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8/26/08 at 10:41am