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Mar 3, 2007 08:23 PM

Your Favorite Recipes with Sour Cream?

I found myself with 2 cartons of sour cream today, so I went on a baking spree.

I made:
* 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.


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  1. rosie's bakery sour cream lemon poppyseed cake.

    1 Reply
    1. There are various versions of sour cream pies. There was a recent thread on sour cream raisin pie (which typically uses a cup of sour cream, along with eggs and raisins and spices).


      1 Reply
      1. re: paulj

        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.

      2. Spinach or Broccoli Souffle

        Cooked Broccoli or Spinach
        Liptons Onion Soup Mix
        Sour Cream
        Couple of Egg Whites

        Bake until edges are crispy.

        2 Replies
        1. re: Emme

          Sounds yummy! Any chance we can get some precise quantities or are you a cook on the go (measurement-less but with delicious results)?

          1. re: content

            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...

        2. 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!

          1. Two favorite desserts, Russian Creme Custard:
            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.

            2 Replies
            1. 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!

              1. re: content

                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.