To prepare the pierogi dough, mix together the flour and
For the dough: Cut butter into cubes, combine
acon and 1/4 cup sour cream.
Mix until combined.
ently fold in the sour cream. Shape the dough into a ball. If
Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.
rumbs; add sour cream and salt, mixing well.
Shape dough into ball
Mix eggs, sour cream and salt.
Add flour and warm water; mix until dough feels like velvet.
Roll out thin sheets.
Cut circles; put filling on 1/2 of circle.
Fold over and crimp edges with fork.
Cook in boiling water until they rise to top.
Makes 9 dozen.
utter until golden.
Combine sour cream, water, yeast, salt, sugar, basil
Melt butter in milk; be sure not to scald.
Mix eggs into flour.
Add sour cream and salt.
Keep adding milk and butter mixture until dough forms into a ball away from the bowl.
Roll out on floured surface and cut in circles.
Fill with favorite filling.
Pinch edges with fork and boil until they raise to surface of water.
Drain.
Mix flour, eggs, sour cream and salt.
Add a little water at a time until all is used.
Knead dough until firm and elastic texture.
uring cooking time. Stir in sour cream, Worcestershire sauce, and add salt
Combine baking soda and sour cream.
Cream butter and sugar.
Add eggs, one at a time, blending well after each.
Blend in vanilla.
Blend in sour cream and baking soda.
Combine baking powder and flour and add to sour cream mixture.
Refrigerate until easy to handle, usually at least an hour.
Roll out dough about 1/2 inch thick and cut into shapes.
Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
Preheat oven to 450\u00b0F. In a bowl, combine baking mix, 1/2 cup milk, sour cream and onion salt. Stir until a thick dough forms. Pat dough out into a 3/4 inch thick disc. Cut out 12 biscuits with a 13/4 inch biscuit cutter.
Place on an ungreased baking sheet. Brush tops with remaining milk and bake for 10 mins, or until light golden brown.
f small peas. Whisk together sour cream and milk then add to
n the buttermilk until a dough has formed. Wrap in cling
he vanilla extract into the sour cream.
If your mixer has
n a small saucepan, heat sour cream, water and 2 T butter
small bowl blend the sour cream with the egg, vanilla and
n a small bowl, combine sour cream & milk, then set aside.
Try to gently nudge a pierogi - if it doesn't move