Category Archives: Sour cream

Sour Cream Cinnamon Rolls


FOR THE ROLLS:

  • 2 Tablespoons Packed Light Brown Sugar
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 6 Tablespoons Butter, Divided
  • ½ cups Sour Cream
  • ¼ cups Whole Milk

 

FOR THE FILLING:

  • ½ cups Packed Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 4 Tablespoons Butter, Melted

 

FOR THE FROSTING:

  • 1 ounce, weight Cream Cheese, At Room Temperature
  • 2 Tablespoons Butter, At Room Temperature
  • ½ teaspoons Vanilla
  • 1 cup Powdered Sugar

Heat the oven to 350 F and spray an 8-inch cake pan with non-stick cooking spray.

In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.

Melt the remaining 4 tablespoons of butter (in the microwave for 30 seconds at a time, or over low heat in a saucepan) and then combine it with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling.

In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough.

Lightly flour a work surface and turn out the dough. Press it into a rough square that is 1/4-inch thick. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls.

Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over.

While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and vanilla until smooth. Slowly add in the powdered sugar until the frosting is your preferred thickness. You may add more if you like the frosting more stiff.

While the rolls are still warm spread the frosting over the top.  Serve warm or at room temperature.  Enjoy!

Baked Potato Soup


  • 2 packages (16 Oz. Package) Bacon, Cut Into 1-inch Pieces, Divided
  • 3 pounds Potatoes, I Like Russet And Red
  • 3-½ teaspoons Salt, Divided
  • 1 cup Sour Cream, Plus Some For Garnish
  • 1 stick Butter
  • 2-⅔ cups Whole Milk
  • 1 teaspoon Black Pepper
  • 3 cups Sharp Cheddar Cheese, Shredded, Plus Some For Garnish
  • ½ cups Green Onions, Sliced, For Garnish

Preparation Instructions

In a skillet, cook bacon pieces over medium heat until crisp. Transfer bacon to paper towels to drain, set aside.

Wash and peel (or don’t peel) potatoes and cut into thirds. Place potatoes into a large pot with water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat to a simmer and cook until soft, about 45 minutes. Drain potatoes, discard water, return to the pot. Mash until mostly smooth.

Add sour cream and butter to the potatoes and stir until butter is melted. Add milk, pepper, 3/4 of the bacon, 2 cups of cheese and remaining 1 1/2 teaspoons salt. Bring back to a simmer.

Serve hot and garnish with green onions, sour cream, remaining bacon, and remaining 1 cup cheese.

Pierogi Lasagna


1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings

Cook the noodles. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue to boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Close up of yummy!

Melt all the butter over medium-high heat, then sautee onion until the rings no longer hold their shape.

Preheat oven to 375. Grease the bottom of a 913 baking dish with some of the onion-butter.

Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle.

Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.

Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.

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Sour Cream Pierogie Recipe


From near to far: sweet cheese, potato, mushro...

Image via Wikipedia

Ingredients:

  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream, plus extra to serve with the pierogi
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Prepare the Pierogies:  Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Homemade Pierogi Tips:

  1. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal. 
  2. If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months. 
  3. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.