d sour cream. Add this to the flour mixture until the dough forms
4 cups cooked.
Pastry:
Sift the flour and
unks and add. Like puff pastry, this one also loves
ven to 350 degrees. Prepare Sour Cream Pastry.
Sour Cream Pastry: Stir together first 3
nd cut in with a pastry blender until the mixture consists
Measure flour and sugar into a medium-size bowl.
Cut butter or margarine into mixture with a pastry blender until mixture is crumbly.
Add sour cream.
Mix lightly with a fork until dough clings together and starts to leave side of bowl clean.
Gather dough together with hands and knead a few times.
Wrap dough in plastic wrap or wax paper; chill several hours or overnight.
Pulse flour, salt and baking powder in food processor.
Add shortening. Pulse until mixture resembles coarse meal.
Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
Cut into two pieces, rewrap one and return it to the refrigerator.
Roll on a lightly floured surface.
Fill and bake according to filling recipe.
Mix shortening, sugar, egg and vanilla thoroughly.
Blend dry ingredients; add to sugar mixture alternately with sour cream. Divide dough; roll out 1/4 inch thick on well floured pastry cloth.
Cut with a 2-inch cutter; place on a greased baking sheet. Sprinkle with sugar.
Bake at 350\u00b0 for 8 to 10 minutes or until lightly browned.
Makes 5 dozen.
br>Mix together the eggs, sour cream, and vanilla in a separate
Heat sour cream over low heat until lukewarm; stir frequently. Dissolve yeast in water in large mixing bowl.
Add warm sour cream, margarine, sugar, salt, eggs and 2 cups flour; beat until smooth.
Add enough of the remaining flour until dough cleans side of bowl.
Knead until smooth.
Cover and let rise in a warm place, about an hour or until doubled.
Punch down dough.
Shape into loaves, let rise until double and bake 30 minutes.
Also can be made into pecan rolls.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
Preheat oven to 425 degrees F (220 degrees C).
Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.
In a large bowl, place sugar, salt, soda, flour and shortening.
Mix with hands, rolling shortening and flour-sugar mixture together until crumbly (looks like purchased pie crust mix).
Add egg and part of sour cream.
Cut liquid into flour with a knife and add remaining sour cream.
Dough will be soft.
You can now choose to add either vanilla, anise, brandy, rum, etc. Divide dough into parts.
Chill overnight.
Flour board and roll out for cutters.
Can be rolled more than once.
Bake at 350\u00b0 for 10 to 12 minutes.
Heat sour cream over low heat until lukewarm.
In large bowl, dissolve yeast in warm water.
Add sour cream, butter, sugar, eggs and 2 cups flour; beat until smooth and stir in remaining flour until cleaves to the bowl.
Knead on well-floured board until smooth (about 10 minutes).
Place in greased bowl, turn once to bring greased side up, cover and let rise in a warm place (85\u00b0) until double, about 1 hour.
Beat shortening, vanilla and sugar together.
Add egg and beat well.
Add sifted dry ingredients alternately with sour cream. Roll dough 1/4-inch thick on floured surface.
Cut with 2-inch cutter.
Place on greased cookie sheet.
Bake at 425\u00b0 about 8 minutes.
For the dough: Cut butter into cubes, combine
For pastry, cut chilled butter into flour
acon and 1/4 cup sour cream.
Mix until combined.
ently fold in the sour cream. Shape the dough into a ball. If
Spread peaches in pastry-lined 9\" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.