I have a problem. I have too much sour cream in my fridge. Publix had a buy-one-get-one free special on sour cream. With that special and coupons, I got the two 16 ounce cartons of sour cream for 7 cents each. I couldn’t pass up that deal, even though I already had some sour cream at home. Now I’m looking for ways to use all that sour cream (besides dips). This recipe is wonderful. These are possibly the best waffles I have ever made. Even the super, mega picky tween liked them. Win!
Sour Cream Waffles
1 cup sour cream
1/2 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat your waffle iron.
Meanwhile, in a large mixing bowl, whisk the egg, sour cream, milk, melted butter, and vanilla. In a separate bowl, mix together the dry ingredients. Gently whisk the dry ingredients into the sour cream mixture until smooth.
Use the batter to prepare waffles according to your waffle iron’s manufacturer’s directions. I recommend spraying the waffle iron with nonstick spray (do this even if your waffle iron has a nonstick surface).
11/4 cups all-purpose flour
1/4 teaspoon. salt
1 teaspoon sugar
8 tablespoons chilled butter
1/2 teaspoon vanilla extract
2 to 3 tablespoons ice water
12 to 16 ripe figs
1 large egg yolk
1/2 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
Combine the flour, salt, and sugar in a food processor and then add the butter and pulse until the mixture forms very fine crumbs. You can also do this in a bowl, cutting in the butter with a pastry cutter or fork. With the machine running, add the vanilla and 2 tablespoons of the ice water (adding more if needed) and process until the dough comes together. Remove dough from food processor bowl and shape it into a disk. Wrap the dough in plastic and chill for about 15 minutes. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Gently press the dough evenly into the tart pan. Don’t worry, it doesn’t have to look perfect. Prick the bottom of the tart shell with a fork in 8 or 10 places, and then put the pan in the freezer for 20 minutes while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it’s lightly colored, 20 to 25 minutes. Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.
To make the filling
Cut off the stems of the figs (leave the skins on) and slice the figs in half ( if they’re large, you may choose to quarter them).
Arrange the figs, cut side up, on the tart shell. Whisk the egg yolk, sour cream, brown sugar, and vanilla until combined.
Carefully spoon the custard around but not over the figs.
Bake the tart on the baking sheet in the 400°F oven until the custard is lightly colored and set, about 30 minutes. Serve slightly warm.
My dad concocted tor-pea-does many years ago. Hot black-eyed peas topped with shredded cheese and salsa, wrapped up in warm corn tortillas. In addition to the cheese and salsa, I like to add pickled jalapenos and sour cream to mine. Tor-pea-does are such a comforting dish. Simple, quick, inexpensive, and a delightful mesh of flavors.
Tor-pea-does bring back good memories from my childhood….my family sitting around the table playfully boasting about how many tor-pea-does we could eat. I can eat 4! Well, I can eat 5! Oh yeah, I can eat 6! Fun times. Tor-pea-does are an all-time favorite and a dish that I hold dear.
I make sure to keep a few cans of black eyed peas and fresh corn tortillas in the pantry for this quick meal.
You don’t really need a recipe for tor-pea-does…just heat up some black eyed peas, throw them in a warmed corn tortilla (you can zap it in the microwave for 15 seconds or toast in a hot pan), and then top with cheese and salsa (add sour cream, cilantro, jalapenos, or anything else you would like). Don’t overfill or the whole thing will fall apart (if that happens, just bust out the fork).
This avocado cilantro cream is good stuff. You can use it as you would typically use sour cream to accompany Tex-Mex dishes. I love it on tacos, burritos, and quesadillas. I go ahead and usually use the whole avocado when making this recipe. It also makes a good avocado dip for tortilla chips. It keeps well in the fridge for a few days after you make it.ad of the
Avocado Cilantro Cream
1/2 avocado, peeled, pitted, and cubed
1/2 cup light sour cream
2 teaspoons fresh lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
6 drops (or more) of Tabasco
Combine all ingredients in a food processor. Whirl until smooth.