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Topic: ways to use sour cream

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insegnante
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Posted: Sept 17 2008 at 2:37pm \| IP Logged

Someone who kindly brought us dinner after our baby was born included a sealed container of sour cream which we didn't use with the chili. It doesn't expire until October. My husband dislikes the taste and I dislike the texture of sour cream. Any recipe ideas for using it without being too aware of it? I've heard of it as a dessert ingredient, that would work along with regular meals.

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Theresa
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JodieLyn
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Posted: Sept 17 2008 at 2:48pm \| IP Logged

you can add a bit to any cream soup or gravy

What about in a bread? I don't know any off the top of my head but there are bread.. like muffins or such that use it.

Also I think that a bit of baking soda will "sweeten" it.. take away the more sour taste so that you can put it in things and have less sour cream "flavor".

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lilac hill
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Posted: Sept 17 2008 at 3:01pm \| IP Logged

How about for baking?

SOur cream coffee cake--yum.

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MaryM
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Posted: Sept 17 2008 at 3:33pm \| IP Logged

This is very timely for me as well. I was thinking of asking the same question. Our family loves sour cream and we go through it quite a bit on Mexican food, but I already had some and then we ended up with an unopened 3 lb. container from a meal I cooked at my son's hs. Since it's so much, I was hoping to find recipes (like the sour cream coffe cake) that would use a larger volume so I can finish this before the expiration date.

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JodieLyn
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Posted: Sept 17 2008 at 3:42pm \| IP Logged

Oh Mary.. for people that like the taste of sour cream I'd also suggest stroganoff

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Carole N.
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Posted: Sept 17 2008 at 4:00pm \| IP Logged

Yes, stroganoff is great and also sour cream coffee cake. Also, some cheesecake recipes have a sour cream topping. If you need a coffee cake recipe, let me know. I make one every year on Christmas morning ... my dc love it and it is a tradition in our family.

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Maddie
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Posted: Sept 17 2008 at 6:13pm \| IP Logged

I use it in my banana bread, very yum.

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Molly Smith
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Posted: Sept 17 2008 at 6:52pm \| IP Logged

Coffee cake and cookies!

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Tami
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Posted: Sept 17 2008 at 7:48pm \| IP Logged

You can use it in recipes that call for buttermilk. Texas Sheet Cake comes to mind, here...

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insegnante
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Posted: Sept 17 2008 at 8:10pm \| IP Logged

The coffee cake thing sounded interesting so I searched our favorite recipe site for coffee cakes with sour cream -- here's the first page of results, all highly rated by users: http://www.recipezaar.com/recipes.php?q[]=coffee+cake&foodid=2216&ls=h

When I tried to make it an active link it looked like the square brackets within conflicted with the board code for activating links.

Carole, I'm also interested in your recipe if it's not too much trouble to share it.

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Theresa
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stefoodie
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Posted: Sept 17 2008 at 8:24pm \| IP Logged

Tami wrote:

You can use it in recipes that call for buttermilk. Texas Sheet Cake comes to mind, here...

ooooh... share please...

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Carole N.
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Posted: Sept 18 2008 at 7:08am \| IP Logged

I am more than happy to share.

Christmas Morning Coffee Cake

1/2 cup shortening
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pint sour cream
6 tablespoons butter
1 cup brown sugar
2 teaspoons cinnamon
nuts of your choice (I use pecan)

Cream shortening, sugar and vanilla.
Sift together the flour, baking soda, and baking powder. Add to the creamed mixture alternately with the sour cream.
Grease and line a tube pan with wax paper.
Cream butter, brown sugar, and cinnamon. Add nuts and mix.
Place 1/2 of the batter mixture in the bottom of the pan. Sprinkle the cinnamon mixture over the batter.
Add remaining batter, then cinnamon mixture.
Bake in a 350 oven for 50 minutes.

My dc are so used to having this every Christmas. When we arrived here (Dec 10th) there were many requests to make coffee cake as usual. Well, shortening is not something that exists over here. You have to use vegetable suet. And we did not have a mixer either. It was definitely an adventure in cooking for us! The result was slightly different, but still wonderful.

I am wondering if I could put sour cream into my buttermilk pound cake? Is it an equal substitution?

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5athome
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Posted: Sept 18 2008 at 7:50am \| IP Logged

Waffles - our favorite recipe calls for sour cream.

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Magnificat
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Posted: Sept 18 2008 at 7:53am \| IP Logged

I have a pizza dip recipe that is delish with some french or italian bread....

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Tami
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Posted: Sept 18 2008 at 9:14am \| IP Logged

stefoodie wrote:

Tami wrote:

You can use it in recipes that call for buttermilk. Texas Sheet Cake comes to mind, here...

ooooh... share please...

Stef,

I pulled the ingredients list from Southern Food (because I haven't yet found my own copy of the recipe since we moved -

) and added my changes.

Here you go!

Texas Sheet Cake

For the cake:

* 1 cup butter
    * 1 cup water
    * 1/4 cup cocoa
    * 2 cups sugar
    * 2 cups flour
    * 1/8 teaspoon salt
    * 2 eggs
    * 1 teaspoon baking soda
    * 1/2 cup sour cream (or buttermilk)
    * 1 teaspoon vanilla


Frosting

    * 1/2 cup butter
    * 1/4 cup cocoa
    * 1/4 cup plus 2 tablespoons milk
    * 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
    * 1/2 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Meanwhile, mix sugar, flour, salt, eggs, soda, sour cream, and vanilla in mixing bowl; mix well. Add hot ingredients to the flour mix � blend carefully, as the hot liquids will spurt as they are combined into the thicker flour/sugar mix. Mix until thoroughly combined. Pour into a greased and floured 15x10x1-inch jelly roll pan. Bake at 400� for 20 minutes. (Some recipes say 350� )

While cake is baking, prepare frosting. (I use the same sauce pan from the batter part).

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well - spoon or electric mixer. Spread over the hot sheet cake. Allow to cool.

The frosting is a fugde consistency, hardens nicely at room temp. This can be cut into squares and frozen (although in my house it doesn't last long enough for that anymore!)

Enjoy!

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Tami
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insegnante
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Posted: Sept 18 2008 at 3:27pm \| IP Logged

Thanks, Carole!

Carole N. wrote:

Well, shortening is not something that exists over here. You have to use vegetable suet.

Going OT from my own thread, I don't like to use shortening, we use butter instead.Is vegetable suet liquid vegetable oil? I think I've only heard of "suet" as something birds eat and didn't think it was a liquid.

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Theresa
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MaryM
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Posted: Sept 18 2008 at 4:10pm \| IP Logged

Funny, I'm answering my own request here. The ideas you've shared reminded me of this recipe. It's yummy and a great one for fall baking!

Pumpkin Bundt Cake

Streusel Filling:
1/2 cup brown sugar
1 t. cinnamon
1/4 t. allspice
2 t. butter or margarine

Cake:
3 cups flour
1 T. cinnamon
2 t. baking soda
1 t. salt
1 1/4 - 1 1/2 cups sugar
1 cup butter or margarine, softened
4 eggs
1 cup pumpkin puree
1 (8-ounce) container sour cream
2 t. vanilla extract

Glaze:
1 1/2 cups powdered sugar
2 tablespoons milk (approx.)

Preheat oven to 350�F. Grease and flour 12-cup Bundt pan.

To make streusel, combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender until mixture is crumbly.

To make cake batter, combine flour, cinnamon, baking soda and salt in a bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beat after each addition. Add pumpkin, sour cream and vanilla and mix well. Gradually mix in flour mixture.

Spoon half of batter into prepared pan. Sprinkle streusel mixture over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan. Invert onto cooling rack to cool completely. Drizzle with Glaze.

EDITED: I just remembered that I don't put as much sugar in as it calls for. I'm modifying it in the recipe above to include less. It is plenty sweet with less.

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Mary Chris
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Posted: Sept 18 2008 at 4:15pm \| IP Logged

Finally some recipes! Don't ya know ya can't just toss out yummy suggestions without the recipes!

I might need to go out and buy some extra sour cream.

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Carole N.
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Posted: Sept 18 2008 at 4:58pm \| IP Logged

Theresa, I am not sure what vegetable suet is, but it is *not* liquid. It is kind of grainy ... and for us trying to cream it into sugar (without a mixer) was a bit of a challenge! If you want to avoid shortening, I think that you can use butter (no salt, of course), but I am not sure of the exact conversion.

I think that it would probably taste better with the butter, but I was just sticking to the recipe that has been passed down in my family!

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Lisbet
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Posted: Sept 18 2008 at 5:57pm \| IP Logged

All of these food threads lately are helping me plan next weeks menu! I like to include 3 desserts per week, and the pumpkin one is PERFECT!!

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