nd sour cream. Add this to the flour mixture until the dough forms
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.
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.
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