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Help! Got any good yogurt/sour cream based recipes? My roommate bought a 5 lb tub.
- Thread starter traca
- Start date
melissa-dallas
Well-known member
If it is sour cream-Viennese Apricot Pie
I think this was originally from an old Farm Journal cookbook. It is oh, so good and VERY rich. Almost as rich as cheesecake.
1-1/2 C dried apricots
Cover with water,bring to a simmer and cook 10 min, adding 2 TBL sugar after 5 min. Drain,cool and cut into small pieces.
Combine:
2 eggs, slightly beaten
2 C sour cream (I have used lite, but not the fat free)
1-1/2 C sugar
1/4 C flour
1/2 tsp salt
Recipe
Beat well and stir in apricots
Pour into an unbaked 10" pie shell
Bake at 400º for 25 minutes
Meanwhile, mix together
1/3 C flour
1/2 C light brown sugar
Cut in 1/4 C (half a stick) butter until mixture resembles coarse crumbs
After pie has baked for 25 minutes, remove it from the oven and top with the crumb mixture. Continue baking for 20-25 more minutes until filling is set.
Cool to room temperature or chill before serving (with whipped cream of course!)
I think this was originally from an old Farm Journal cookbook. It is oh, so good and VERY rich. Almost as rich as cheesecake.
1-1/2 C dried apricots
Cover with water,bring to a simmer and cook 10 min, adding 2 TBL sugar after 5 min. Drain,cool and cut into small pieces.
Combine:
2 eggs, slightly beaten
2 C sour cream (I have used lite, but not the fat free)
1-1/2 C sugar
1/4 C flour
1/2 tsp salt
Recipe
Beat well and stir in apricots
Pour into an unbaked 10" pie shell
Bake at 400º for 25 minutes
Meanwhile, mix together
1/3 C flour
1/2 C light brown sugar
Cut in 1/4 C (half a stick) butter until mixture resembles coarse crumbs
After pie has baked for 25 minutes, remove it from the oven and top with the crumb mixture. Continue baking for 20-25 more minutes until filling is set.
Cool to room temperature or chill before serving (with whipped cream of course!)
melissa-dallas
Well-known member
If yogurt-Chilled overnight oatmeal
I make this in individual containers for the week. Mix about 1/3 cup yogurt, milk to thin-a third to 1/2 cup or so, sweetener to taste (I use splenda), chopped apple, a small amount of dried fruit-cranberries or chopped dates or raisins, a drop or two of vanilla. Stir in a serving worth of dried oatmeal. Top with a tablespoon or so of chopped nuts. You can add the oatmeal immediately. I like more texture and take the dry oatmeal in a separate bag and add five or ten minutes before serving. The cups of liquid with fruit stay nice for three or four days. The acid keeps the apple from turning brown.
I make this in individual containers for the week. Mix about 1/3 cup yogurt, milk to thin-a third to 1/2 cup or so, sweetener to taste (I use splenda), chopped apple, a small amount of dried fruit-cranberries or chopped dates or raisins, a drop or two of vanilla. Stir in a serving worth of dried oatmeal. Top with a tablespoon or so of chopped nuts. You can add the oatmeal immediately. I like more texture and take the dry oatmeal in a separate bag and add five or ten minutes before serving. The cups of liquid with fruit stay nice for three or four days. The acid keeps the apple from turning brown.
These are really tasty, from T & T by Meryl - REC: Lemony Moroccan-Style Chicken Kebabs
http://eat.at/swap/forum16/77_Lemony_Moroccan-Style_Chicken_Kebabs
http://eat.at/swap/forum16/77_Lemony_Moroccan-Style_Chicken_Kebabs
King Arthur's pierogie dough (sour cream) worked beautifully. And it can be frozen so
you don't have to use it right now.
Double batch would use 1 cup. Not much considering you have 5 pounds, but think of a pierogie making party like a tamale party. Get a bunch of friends involved, make various fillings, tons of caramelized onions, you can even make fruit-filled versions.
A large quantity of dough would take at least a pound of more...and then you serve the finished product with more cream. And the finished product freezes well too.
If it's yogurt, strain it to a thicker substance. I used crème fraîche in this last batch. Very good.
you don't have to use it right now.
Double batch would use 1 cup. Not much considering you have 5 pounds, but think of a pierogie making party like a tamale party. Get a bunch of friends involved, make various fillings, tons of caramelized onions, you can even make fruit-filled versions.
A large quantity of dough would take at least a pound of more...and then you serve the finished product with more cream. And the finished product freezes well too.
If it's yogurt, strain it to a thicker substance. I used crème fraîche in this last batch. Very good.