Recently in sour cream Category

Sour Cream Pancakes Fluffy and rich, these pancakes are my new-found favorite traditional buttermilk recipe. 2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoon vegetable oil, for greasing the pan

Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.

Sour Cream Scones A slightly healthier scone that has a nice nutty flavor from the whole wheat flour. For early-morning events, make the dough the night before, shape it, and refrigerate. Then in the morning, all you need to do is pop them in the oven. Serve with lemon curd (homemade, it's really easy!) or butter. 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2/3 cup whole wheat flour (about 3 ounces)
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat sour cream
3 tablespoons butter, melted and cooled
1 large egg
1/3 cup dried currants or raisins
Cooking spray
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

Combine sour cream, butter, and egg in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

*Note: dough can be made the day before up to this point and refrigerated overnight covered with plastic wrap.*

Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

Nutritional Information per scone
Calories: 175, Fat: 4.8g

From Cooking Light
This sweet and creamy pie is a wonderful use for an abundance of fresh blueberries. More decadent than a crisp or cobbler, it can be served with ice cream, whipped cream, or just a glass of milk. 

3-5 c. fresh blueberries
1 unbaked 9" deep dish pastry shell

1 c. sugar (or brown sugar)
1/3 c. flour
1/8 tsp. salt
2 eggs, beaten
1/2 c. sour cream

1/2 c. sugar
1/2 c. flour
1/4 c. butter
Put the blueberries in the prepared pastry shell, set aside. Combine 1 c. sugar, 1/3 c. flour, and salt. Add eggs and sour cream, stir until blended. Spoon over blueberries.
Combine 1/2 c. sugar and 1/2 c. flour, cut in butter with pastry blender or fork until mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350 degrees for 50-55 minutes or until lightly browned. Let rest until set, serve warm.

Cummings family recipe
Quick sauteed Greek chicken in pitas with onion, bell pepper, and lemon yogurt sauce.

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups vertically sliced onion (about 1 medium)
1 cup thinly sliced green bell pepper (about 1)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated English cucumber (optional)
1/4 cup 2% Greek-style yogurt (such as Fage)
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
2 plum tomatoes, thinly sliced
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper (and oregano). Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.

Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup sauce, 1 pita, and about 1/4 cup tomatoes)

Nutritional Information
Calories:361
Fat:7.4g (sat 2.3g,mono 3.3g,poly 0.8g)

Original recipe 

Classic processed comfort food, mostly from cans, but tasty.

8 oz elbow noodles
3 cans tuna
1 can cream of celery soup
½ c. sour cream
½ c. milk
2 ½ c. shredded cheddar cheese
1-2 tbs. brown mustard
½ tsp. onion powder
¼ tsp. garlic powder
potato chips (optional)

Preheat oven to 350°.
Cook noodles
Mix soup, sour cream, milk, and seasonings
Drain tuna, flake into noodles with 2 c. cheese.
Fold in soup mix, add milk if dry. Pour into 13x9 casserole dish, crumble potato chips or cheese on top. Cook at 350° for 30 minutes.

Dewberry family recipe
Easy to make in the crock-pot with a few hours notice. Beware - makes the whole house smell wonderful for hours.

2 ½ lbs. lean boneless round steak
5 cloves garlic, minced
2 c. Burgundy or other dry red wine
1 can cream of mushroom soup
1 can beef consommé
1 envelope onion recipe soup mix
6 C. sliced fresh mushrooms
1 (16 oz) package frozen pearl onions
3 T. flour
½ C. water
24 oz. medium egg noodles, uncooked
¼ C. grated Parmesan cheese
¾ C. sour cream

Trim fat from steak, cut into 1-inch cubes. Cook over medium heat 9 minutes or until no longer pink. Drain well.

Sauté garlic one minute in large skillet or Dutch oven. Add wine & next 3 ingredients; stir well, and bring to a boil. Blend flour and water in small bowl; add to sauce.

Combine steak, mushrooms and onions in crock pot, add sauce. Cook 1-2 hours on high.

Cook egg noodles, drain. Toss with sour cream-Parmesan cheese mixture.

Derived from Cooking Light
Cummings family banana bread recipe. With 3/4 c. butter and 1 1/2 c. sugar it's more of a cake than a bread, but it does taste good. =)

3/4 C. Butter
1 1/2 C. sugar
2 eggs
1 tsp. vanilla extract

3 mashed ripe bananas

3/4 tsp. sat
2 C. flour
1 tsp baking soda
1/2 C. Sour cream
3/4 C. chopped pecans (optional)


Preheat oven to 375. Cream together first 4 ingredients. Mix in bananas. Blend in remaining ingredients. Bake for 45min-1 hour in 2 greased loaf pans until golden brown. Cool on racks.

From: Dawn Linneman