give me your best recipes for baked goods with sour cream
I have a pound of sour cream left over from a party. I never have sour cream in the house so I have no fave recipes using it, but I know there are lots out there (coffeecake in particular, yes?) If you have a favorite, post it! I don't want to do a dip or sauce--want to bake something and probably freeze it.
Barefoot Contessa sour cream pancakes ( although I usually substitute yogurt).
And orange rolls aka orange butter coffee cake
1 packet dry yeast
¼ c. warm water
1 c. sugar
1 teaspoon salt
½ c. dairy sour cream
½ c. butter
2 ¾ to 3 c. flour
1 c. coconut (toasted)
2 tablespoons grated orange rind
½ cup sour cream
¾ cup sugar
1 tablespoon orange juice
¼ cup butter
1. Soften yeast in 1/4 cup warm water in mixing bowl. Stir in 1/4 cup sugar, 1 teaspoon salt, 2 eggs, 1/2 cup sour cream and 6 tablespoons melted butter (cooled). Gradually add flour to form a stiff dough, beating well. Cover; let rise in warm place until doubled, about 2 hours.
2. Toast coconut
3. Combine 3/4 cup sugar, 3/4 cup coconut and 2 tablespoons orange rind. Knead dough on well-floured surface about 15 times. Roll half of the dough to a 12-inch or more circle. Brush with 1 tablespoon melted butter. Sprinkle with half of coconut mixture. Cut into 16 wedges for smaller rolls or 12 wedges for larger rolls. Roll up, starting with wide end. Repeat with the remaining dough.
4. Place rolls point side down in 4 rows in greased 13x9-inch pan. Cover and let rise in warm place about 1 hour. Bake at 350 F until golden: 20 minutes for 32 rolls; 25-30 minutes for 24 rolls. Leave in pan and top with glaze. Sprinkle with 1/4 cup coconut mixture.
5. Orange Glaze
Combine in saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 1 tablespoons orange juice and 1/4 cup of butter. Boil 3 minutes, stirring occasionally.
NOTE: Prepare after rolls are baked.
Easy and delicious recipe from Antoinette Pope cookbook for Hollywood Two-tone Cheesecake:
Love the sour cream layer on top!
Or, this recipe for Black & White cookies is excellent:
If you still have blueberries where you are, a blueberry sour cream pie: http://www.epicurious.com/recipes/foo...
Also, I make a nice fruit dip with sour cream, brown sugar and an extract of your choice. I know you don't want a dip, but this is a good one to have around for fruit snacking.
These turnovers from smitten kitchen use sour cream in the crust (http://smittenkitchen.com/2008/08/bou...) -- and it is the best crust that I have ever made. Works amazingly well with peach, as specified in the recipe, but I've used all kinds of fillings and they're always delicious.
this is my go-to cheesecake recipe, though i usually cut the sugar to 3/4 or 1/2 a cup. you can't really taste the goat cheese but it's the best cheesecake i've found. also, the topping in the recipe is pretty ok, it's kind of sour. i'd just use whatever you want.
Tyler Florence's Ultimate Cheesecake is wonderful - i do a non-dairy version quite often. i also omit the topping... never found it necessary.
I also do a basic muffin recipe that uses sour cream, and then of course, i vary what's mixed in, the flours, sugars, etc. If you're interested, I can post.