canned apple crisp

Apple crisp made with canned apples, recipe from here.  I didn't want to use butter (it's expensive and I don't have a lot) but I wanted to use up some apples I'd canned a summer or two ago.  This hit the spot with some yogurt.

(Here's another one I'll try next time: https://texashomesteader.com/recipe-apple-crumble-dessert-from-home-canned-apples/) 

Preheat oven to 350 degrees.

Empty 1 quart jar of apples into pan.  Drain partially.  (The recipe said not to drain, but that was too much liquid)

In a small bowl combine:

• 2 T lemon juice
• 2 T sour cream
• 1 T honey
• 1/2 tsp cinnamon
• pinch of salt, and then add
• 60 grams oats (2/3 cup-ish) 

 Spread oat mixture over the top of the apples.  Bake for 25 minutes covered, then remove foil and bake another 10 minutes.

hominy casserole

 I love hominy and stocked up, but not really in the mood for posole.  This hominy casserole looks great and I'll make it today. 

HOMINY CASSEROLE

- 2 poblano peppers (broiled 5 minutes each side, then put into a bag to steam for 20 minutes, then skinned and seeded and chopped)

- 1/2 pound chorizo (or I used soyrizo), removed from casing and crumbled

- 1/2 onion, chopped

- 2 jalapenos, chopped (or a jar of diced chilis)

- 4 cloves garlic

- 2 15-oz cans of hominy

- 8 oz sour cream 

- 1/2 tsp cumin (depending on sausage flavoring)

- 1/4 tsp chili pepper

- 1/2 cup chopped cilantro

- 2 tsp lime juice

- 1-2 cups shredded cheese

- salt & pepper

INSTRUCTIONS

Prep poblanos as above.

In a skillet over medium-low heat, cook chorizo 8-10 minutes. Remove (leave a little grease) and cook onions and jalapenos until onions are translucent.  Add garlic, cook another minute. 

Remove from heat and add the diced poblanos, chorizo, drained and rinsed hominy, sour cream, spices, lime juice, and half the cheese.  Stir well, cover with the rest of the cheese.

Bake at 350 degrees about 30 minutes (uncovered). 

Midwestern mashed potato holiday casserole

 When I was a child, every year we would gather together with other midwesterners for holiday potlucks.  My favorite part was always these potatoes.  I see now why, what with all this full-fat deliciousness.  I plan to take this to Thanksgiving this week and found an old recipe card, thank goodness.  

• 10+ potatoes, mashed with milk (we used russets but I got some creamers I'll try with skins; about 4 pounds?)
• 8 oz. cream cheese
• 1 c. sour cream
• 1/4 t. chives
• salt & pepper

Mix well, dot with butter, sprinkle with paprika.  Bake at 350 degrees until hot (about 45 minutes). 

scones

Sour cream to use up, wanting something satisfying dessert but not too much sugar.

These!

Mix together
2 c. flour (I used 1 c. freshly ground whole wheat flour - 130 g.)
1/3 c. sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Then grate into it:
8 Tbsp frozen butter
Use fingers to mix butter it in

in another bowl mix together
1/2 c. sour cream (yogurt would also be fine)
1 egg
1/2 c. dehydrated huckleberries or some other fruit or nut or whatever goodness is waiting to be used up.

Add wet to dry and mix up to combine and get into a ball.  Pat ball into a round about 7-8" and cut into 8 slices.  Sprinkle with some sugar. 

Bake 400 degrees 15-17 minutes. 

Now I just wish I had some clotted cream!

incredibly good blueberry pancakes

I was looking for a recipe to use up sour cream, and found this one for blueberry pancakes.  SO GOOD.

Blueberry Sour Cream Pancakes

 

Ingredients

• 2 cups (283g) all-purpose flour
• 3 Tbsp (42g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
  
  
• 1 1/4 cups (295 ml) milk (anything but skim)
• 1 cup (8oz) sour cream
• 2 large eggs
• 5 Tbsp (2.5 oz) unsalted butter, melted, plus more cold butter for griddle
• 1 1/2 cups (8 oz) fresh blueberries

Directions

• Preheat an electric griddle to 400 degrees (a non-stick skillet set over medium heat will also work).
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture. In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).
• Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times. Butter griddle (only butter spot you'll be adding batter because the butter will burn quickly if you don't immediately drop batter after buttering) then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat with remaining batter. Serve immediately with maple syrup.
• Recipe source: adapted slightly from Taste of Home

sour cream banana bread

From here. It's very yummy! Local bananas are abundant, and they go bad pretty fast. There's a locally made sour cream which isn't cheap but is nice as a special treat with beans/chili - and the leftovers can be frozen and thawed in bits for this recipe. (I'll also toss in some yogurt to finish that up, and it should be fine.)

Ingredients:

1 1

Servings Size

• loaf

Serves: 12, Yield: 1 loaf

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana (2-3 bananas)
• 1/2 cup sour cream
• 1/2 cup chopped nuts (optional)
• 1/2 cup chocolate chips (optional)

Directions:

Prep Time: 15 mins

Total Time: 1 1/4 hr

1. Grease 1 large loaf pan.
2. Cream margarine, sugar, eggs and vanilla.
3. Add dry ingredients, then bananas, nuts and sour cream.
4. Mix well.
5. Bake at 350 F for 1 hour.