With all that free Sour Cream I got a couple of weeks ago, I'm having to learn how to use it. Here's a good way:
Blueberry Sour Cream Pancakes
½ c. sugar
2 Tbsp. cornstarch
1 c. cold water
4 c. fresh or frozen blueberries
2 c. all-purpose flour
¼ c. sugar
4 tsp. baking powder
½ tsp. salt
1 ½ c. milk
1 c. (8oz) sour cream
1/3 c. butter, melted
1 c. fresh or frozen blueberries
For topping, in a large saucepan, combine sugar, cornstarch and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, sour cream and butter. Stir into dry ingredients just until blended. Fold in blueberries.
Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.
Yield: about 20 pancakes
Tuesday, August 12, 2008
Wednesday, August 6, 2008
When I first tried this, I was very leary of the idea of meat and jam, but somehow, it works great. This is Adam's favorite meal, if asked what he wants for dinner I can bet this will be at the top of his list.
2 (8 oz each) cans refrigerated crescent dinner rolls
2 Tbsp. margarine or butter, melted
2 Tbsp. honey
6 oz. thinly sliced smoked, cooked, turkey breast
6 oz. thinly sliced cooked ham
6 slices Muenster cheese
1/3 to 1/2 c. red raspbery preserves
2 Tbsp. honey
1 tbsp. sesame seed
Heat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); frmrly press perforations to seal. In small bowl, combine margarine and 2 Tbsp. honey; mix well. Brush over dough.
Bake at 375 for 8 to 12 minutes or until light golden brown; cool 15 minutes.
Grease 15 X 10 X 1 inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey and 3 slices cheese. Place second crust over cheese; top with ham and remaining 3 slices cheese. Place third crust over cheese; spread evenly with preserves. Top with fourth crust; brush top with 2 Tbsp. honey. Sprinkle with sesame seed.
Bake at 375 for 10 to 15 minutes or until crust is deep golden brown, loaf is hot, and cheese is melted. Let stand 5 minutes. Cut into 8 slices.
Yield: 8 servings