Your Favorite Recipes with Sour Cream?
I found myself with 2 cartons of sour cream today, so I went on a baking spree.
* Emergency Chocolate Cake (which I think I was led to on via Chowhound - foodiefarmgirl's blogspot) - [overflowed my large loaf pan, so I spooned some batter into a mini tin; light and chocolatey]
* judybird's Fabulous Sour Cream Cookies [I used just under 4 cups of flour, but then I used good-old fashioned arm strength since I didn't think my little blender could handle a stiff dough; nice little cookies which puffed up when they baked]
* TorontoJo's Sour Cream Coffee Cake [I tried baking them in cheesecake tins, but I only had four, so I scooped some overflow to another mini tin; should have used 6 baking tins instead! Haven't tasted this one yet].
So, now I'm wondering, what would you make on a free Saturday with 2 cartons of sour cream? I'd love to add some new sour cream favorites to my list of recipes to try.
Swedish Chicken Breasts
8 boneless, skinless chicken breast halves
8 slices bacon
1 package of that thin-sliced chopped, pressed corned beef-like stuff
8 oz. sour cream
1 can cream of mushroom soup.
Partially fry bacon till almost done but still pliable. (I think you might could save on fat by cutting the bacon in half or else using pre-cooked bacon.) Drain. Place corned beef in the bottom of a casserole pan. Roll the chicken up into neat bundles, wrap each with a slice of bacon, and secure with a toothpick. Place on top of the corned beef. Mix sour cream and mushroom soup and pour over the top. Cover and bake at 300 for 2 hours.
Serve with some kind of rice pilaf and steamed broccoli.
Sour cream, eh? Here are some non-cake ideas. I make a wonderful cold shredded (or match stick cut) beet salad (canned beets are okay for this) with similarly cut kirby cukes (including the skin) and raw white onion, dressed with sour cream mixed with a splash of white vinegar and a teaspoon of sugar. Blend. Refrigerate until cold. OR in the summer, a cold soup I'll call White Borscht, though the name always used by my mother was "Cholodnik." I can't give you specific amounts, I make it to taste, but it's mostly water, a good amount of vinegar, sugar, sour cream (whisked in til the "soup" becomes pure white without any lumps) and then toss in tons of chopped kirby cukes, scallions and chill for at least 6 hours (or overnight. Then, just before serving, top with sliced radishes. Sweet and tangy. It really takes the heat out of summer. Lastly, make blue cheese salad dressing -- half and half mayo/sour cream.
The best ever cream sauce for anything- I use on chicken and especially on green beans...
Saute 1 stick of butter and add 2 large onions coursely chopped. Saute until translucient. Add 1 pint of heavy cream and 1 8oz container of sour cream. Make sure to mix until all incorporated. Add salt- (needs lots of salt to really bring out flavors) and pepper. Enjoy- this is a cardiologists delight!
A riff on tuna noodle casserole: saute 8 oz. of mushrooms and four scallions in a tablespoon of butter, toss in a cup of baby peas, a can of tuna, fresh parsley to taste, a pinch of thyme, a squeeze of lemon juice, salt, pepper, heat through and toss with egg noodles and a cup of sour cream. Top with parmesan cheese.
Vanilla bean cheesecake with a sour cream topping. I like this recipe:
1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons unsalted butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, at room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream
Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.
In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
Or taco night!
Here's a recipe for Sour Cream Pound Cake
SOUR CREAM POUND CAKE
1/2 cup butter
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1 teasp vanilla
dairy sour cream, -- optional
fresh berries, -- optional
Let butter, eggs and 1/2 cup sour cream stand at room temperature for 30
minutes. Butter and lightly flour an 8x4x2 or 9x5x3 inch loaf pan. Sift
together flour, baking powder, and baking soda; set aside. In a large
mixing bowl beat butter with an electric mixer on medium speed for 30
seconds. Gradually add sugar, beating about 10 minutes or till light and
fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute
after each addition. Scrape down bowl. Add dry mixture and sour cream alternately to
beaten mixture, beginning and ending with dry mixture, beating on low to
medium speed after each addition just till combined. Press batter into prepare
pan, spreading evenly.
Bake in a 325 oven for 60 to 75 minutes or till a wooden toothpick comes out
clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from
pan; cool on rack. If desired serve cake with sour cream and fresh
berries. Makes 10 servings.
1 lb beef stew meat, cubed (I use chuck)
1 Tbsp flour
1 Tbsp olive oil
8 oz. fresh mushrooms, sliced
1/2 cup onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter
2 Tbsp flour
2 cups beef stock
1 cup sour cream
Coat meat with 1 Tbsp flour. Heat olive oil in pan over medium heat. Add meat to pan and brown on all sides. Add onion, mushrooms and garlic to pan and sautee until onion is translucent (4-5 minutes). Remove mixture from pan. Melt butter in same pan, sprinkle flour over top and cook until just turning golden brown (3-4 minutes). Add beef broth and whisk until mixture is thickened. Add meat/mushroom/onion/garlic mixture back to pan and bring to a simmer. Simmer until meat is cooked through (about 10 min at the most). Take pan off of heat, stir in sour cream. Place on low heat until mixture is completely heated through. Add salt and pepper to taste. Serve over noodles.
The sour cream noodles are one of those non-measuring recipes, but I'll give you estimations.
Mom's Sour Cream Noodles
1 package No Yolks noodles, dumpling size (or any egg noodle in an extra-wide size)
1 cup sour cream (can use low-fat)
3 Tbsp butter (can use margarine or other butter-type product)
3/4 cup parmesan cheese, grated
ground black pepper
Cook noodles according to directions on package. Drain and return to pot. Add butter and sour cream, stir until noodles are all coated. Add parmesan cheese, stir to combine. At this point, your noodles should look coated, but the coating should be a bit congealed from the cheese. I'm not sure how else to explain it. Add black pepper to taste.
The most important part is to not saturate the noodles with the sauce, but to have it coat them evenly. Keeps well in the fridge, but is always best on the first day. The recipe can easily be halved. Play around with amounts of ingredients. I doubt I make them exactly the same every time, since I just wing it.
Two favorite desserts, Russian Creme Custard: http://www.chowhound.com/topics/27939...
and Sour Cream Chocolate Cake:
In saucepan, melt: 2 sticks margarine, 1 cup water, and 4 T. cocoa
Sift and add to above: 2 cups sugar, 2 cups flour, 1 t. soda, 1/4 t. salt
Add: 1 t. vanilla, 1/2 cup sour cream, 2 eggs
Bake at 375 degrees in a 12x9 cake pan or two 8" or 9" rounds for 30-35 minutes.
re: Katie Nell
Hi Katie Nell,
Your cake is one I mean to try sometime. Would you please tell me a bit about it? The Emergency Chocolate Cake wasn't very pretty since it falls in the middle, but it was a very nice, light, chocolatey cake. Is yours light or dense? Fudgy? Ever tried it with butter? (I avoid non-butter whenever possible) Thanks!
Oh yes, sorry, I always use butter. The original recipe from my Grandma probably called for margarine, so I just copied it over. (Actually, it probably originally said oleo, and then in the 80's my parents probably changed it to marg., and now I should change it back to butter! :-) It's very light and fluffy- it's the most moist cake I make.
My favorite is a chipotle lime dipping sauce (for butternut squash quesadillas)
here's a recipe for for chile relleno strata
that's two containers, only 22 left to go!
Generally 1 1/2 - 2 bags of frozen broccoli, then cooked
About a half a pack of Lipton's
A few tablespoons of ricotta
couple of tablespoons of sour cream
1-2 egg whites depending how well it's holding together at that point...
sorry hope that helps... i don't have the original cookbook i got it out of, and upon which i based my own rendition... i changed it around a bit myself...
I was going to suggest that. A great variation for a pie is to mix 24 oz sour cream with 1 carton Cool Whip (I know, so pedestrian), 1/4 c milk, 1/4 c sugar or splenda, and 1 pkg jello instant pudding mix. I use sugar free/fat free ingredients myself. I've tried the cheesecake, chocolate, and vanilla flavor puddings. Put in crumb crust, chill, indulge.