On 2017-03-05 10:24 AM, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and see if I come
> out lighter and fluffier.

;-)

A dollop of sour cream is good on a lot of different soups. It can also
be mixed with tzitiki to thicken it a bit. Fresh strawberries with brown
sugar and sour cream is a nice treat.

Elmira peach pie is a favourite around our house. It is a single crust
pie with a mixture of sugar, sour cream and flour along with the
peaches. After the pie is baked you sprinkle a little brown sugar and
then stick it under the broiler to brown caramelize.