Type what you have

Ingredients

• ✓ sour cream
• corn bread mix
• milk
• egg
• honey
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together cornbread mix, milk, sour cream, eggs, and honey in a large bowl until well combined yet slightly lumpy; allow batter to rest for 5 minutes. Fill the prepared muffin cups with batter, about 3/4 full. Lightly sprinkle each muffin with sugar.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes.
4. 4 Brush tops with melted butter 2 to 3 times. Serve warm or cool.

By mindyamac

Ingredients

• ✓ sour cream
• baking soda
• all-purpose flour
• sugar
• baking powder
• cream of tartar
• salt
• butter
• egg
• raisin

Instructions

1. 1 In a small bowl, blend the sour cream and baking soda, and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. 3 In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. 4 Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. 5 Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

By Rob

Ingredients

• ✓ sour cream
• cooking spray
• all-purpose flour
• baking soda
• cinnamon
• salt
• white sugar
• butter
• egg
• vanilla extract
• banana
• strawberry
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
2. 2 Sift flour, baking soda, cinnamon, and salt together into a bowl.
3. 3 Beat sugar and butter together in a large bowl until lighter in color. Mix in sour cream, eggs, and vanilla. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries and nuts. Pour into the prepared pan and set on the lined baking sheet.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

By Yoly

Ingredients

• ✓ sour cream
• cooking spray
• spelt flour
• cinnamon
• baking powder
• baking soda
• kosher salt
• egg
• applesauce
• maple syrup
• vanilla extract
• banana
• pecan
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
2. 2 Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
3. 3 Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
4. 4 Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
6. 6 Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

By Bibi

Ingredients

• ✓ sour cream
• sugar pumpkin
• olive oil
• salt
• cooking spray
• creme de cacao liqueur
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• pumpkin pie spice
• baking soda
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3. 3 Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
4. 4 Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
6. 6 Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
7. 7 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
8. 8 Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
9. 9 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

By MattS

Ingredients

• ✓ sour cream
• pecan
• vanilla extract
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• oat
• all-purpose flour
• butter
• white sugar
• water
• butternut squash
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
2. 2 Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
3. 3 Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
4. 4 Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
5. 5 Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
6. 6 Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
7. 7 Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

By KP

Ingredients

• ✓ sour cream
• feta cheese
• cream cheese

Instructions

1. 1 Press feta cheese through a sieve until most of the liquid has drained.
2. 2 Transfer feta to a mixing bowl. Add sour cream and cream cheese; beat with an electric mixer until smooth. Cover and refrigerate until flavors blend, at least 30 minutes.
3. 3 Bring to room temperature before serving.

By Lisa Mayer Kaelblein

Ingredients

• ✓ sour cream
• heavy cream
• confectioners' sugar

Instructions

1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire

Ingredients

• ✓ sour cream
• horseradish
• kosher salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Mix sour cream, horseradish, salt, black pepper, and hot sauce in a bowl until well combined.
2. 2 Cover and chill sauce to allow flavors to blend, at least 1 hour.

By DHANO923

Ingredients

• ✓ sour cream
• all-purpose flour
• potato
• butter
• onion

Instructions

1. 1 Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
2. 2 Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
3. 3 Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
4. 4 Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
5. 5 Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

By gclark

Ingredients

• ✓ sour cream
• strawberry
• water
• sugar
• red wine

Instructions

1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Ingredients

• ✓ sour cream
• egg noodle
• bacon
• cottage cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Ingredients

• ✓ sour cream
• ✓ sour cream
• baby beet
• vegetable broth
• lemon juice
• white sugar
• salt

Instructions

1. 1 Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
2. 2 Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
3. 3 Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.

By Lillian Julow

Ingredients

• ✓ sour cream
• all-purpose flour
• salt
• egg
• milk

Instructions

1. 1 Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

By Courtney S

Ingredients

• ✓ sour cream
• potato
• egg
• seasoning salt
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool.
3. 3 While the potatoes are cooking, cover eggs in a saucepan and with cold water. Bring water to a boil, then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and place under cold running water to cool.
4. 4 Slice potatoes. Peel and slice eggs.
5. 5 Starting and ending with potatoes, layer potatoes and eggs in a 9x13-inch casserole dish, sprinkling each layer of eggs with seasoning salt.
6. 6 Cook and stir sour cream and margarine in a small saucepan over low heat until melted. Pour over casserole and sprinkle lightly with seasoning salt.
7. 7 Bake in the preheated oven for 30 minutes.

By Connie

Ingredients

• ✓ sour cream
• cabbage
• water
• caraway seed
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ sour cream
• white sugar
• yogurt
• vanilla extract
• orange liqueur
• whipping cream
• strawberry

Instructions

1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

Ingredients

• ✓ sour cream
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• currant
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
3. 3 Stir together 1/2 cup milk, currants, and sour cream in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
4. 4 Transfer dough to a lightly floured surface and pat into a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.
5. 5 Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
6. 6 Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
7. 7 Remove from the oven and transfer to wire rack to cool.

By John Mitzewich

Ingredients

• ✓ sour cream
• mayonnaise
• horseradish
• cider vinegar
• mustard powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, horseradish, vinegar, mustard powder, and cayenne pepper together in a small bowl until well smooth and creamy. Season to taste with salt and pepper.

By CAROL46

Ingredients

• ✓ sour cream
• egg noodle
• egg
• butter
• onion soup mix
• black pepper
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook noodles until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine sour cream, beaten eggs, melted butter, soup mix, and pepper in a large bowl. Stir in cooked noodles and drained spinach until well combined. Spoon into the prepared baking dish.
4. 4 Bake in the preheated oven until hot and golden brown, about 1 hour. Cover the dish with aluminum foil if kugel begins to brown too quickly.

By BAKERJOY

Ingredients

• ✓ sour cream
• white sugar
• egg
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
2. 2 Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
3. 3 Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
4. 4 Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By J. Storm

Ingredients

• ✓ sour cream
• cooking spray
• beef flank steak
• green bell pepper
• beef consomme
• condensed french onion soup
• egg noodle

Instructions

1. 1 Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

By CyndeG

Ingredients

• ✓ sour cream
• bacon
• butter
• flour
• salt
• cabbage

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.

By Jessica Tripp

Ingredients

• ✓ sour cream
• heavy cream
• confectioners' sugar
• almond extract
• blackberry
• lemon zest
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ sour cream
• feta cheese
• cottage cheese
• cream cheese
• egg
• phyllo dough
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Ingredients

• ✓ sour cream
• vegetable oil
• button mushroom
• onion
• salt
• black pepper
• gouda cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
3. 3 Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
4. 4 Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

By Natasha Titanov

Ingredients

• ✓ sour cream
• whipped topping
• angel food cake
• vanilla pudding mix
• kiwi
• strawberry
• banana
• pineapple
• mint

Instructions

1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. 2 Cut the cake into thirds, horizontally.
3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Ingredients

• ✓ sour cream
• potato
• cream cheese
• butter
• salt
• chive
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
3. 3 Combine hot potatoes, cream cheese, sour cream, butter, and salt in a large bowl; mash until creamy. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
4. 4 Bake in the preheated oven until bubbling, about 30 minutes.

By BAWHITE1

Ingredients

• ✓ sour cream
• cucumber
• salt
• green onion
• vinegar
• vegetable oil
• dill weed

Instructions

1. 1 Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain cucumber in a colander, squeezing as much excess liquid as you can with your hands.
2. 2 Combine cucumbers and green onions in a bowl.
3. 3 Stir sour cream, vinegar, oil, and dill together in a small bowl; drizzle over cucumber mixture and toss to coat.

By Tammy

Ingredients

• ✓ sour cream
• walnut
• butter
• white sugar
• maple flavoring
• all-purpose flour
• active dry yeast
• sugar
• salt
• butter
• water
• egg

Instructions

1. 1 Place walnuts in a food processor. Process until roughly ground.
2. 2 Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
3. 3 Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
4. 4 Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
5. 5 Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
6. 6 Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
7. 7 Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

By Brigid Hegarty