What to bake with old sour cream

Do you ever find yourself with a sour cream packet in the fridge? Or even not started, but bought on a special offer, when they make a discount on dairy products in the supermarket on the eve of the expiration date? And then you look at the package, and it says that the sour cream is valid until yesterday:) And what to do with the old sour cream? It's a pity to throw it away, but it's scary to eat it! Well, not terrible, but somehow you do not want to add old sour cream to borscht or pour it over cottage cheese. Old sour cream is really not good for eating without cooking, but it's just right for pastry! Now I will tell you what you can make from old sour cream - so that the product will be saved, you will be satisfied, and your family will be surprised and delighted with a delicious dish!
So, I offer you 5 recipes: what to bake from old sour cream.

 Attention! Sour cream is not the same as sour cream. There is just old sour cream - the one that has spent a few days in the refrigerator, but quite normal in taste and color.... That is, the smell. And then there is spoiled sour cream, which is no longer suitable for baking. It can be recognized by an unpleasant smell. Now, don't cook anything from such sour cream! It is better to throw away one spoiled product, than to spend a few more trying to cook something. It's like with sour milk: if it's just gone sour, you can bake pancakes and pancakes, but if it's rancid, feel free to pour it out.
For sour cream, and pies in which sour cream is used for filling, use fresh sour cream. Quick recipes-such as waffles on sour cream or shortbread cookies-are best made with fresh sour cream, as they are minimally heat-treated. Simply put, they bake very quickly: only 5 to 15 minutes. But pies and muffins, which take 30 minutes to bake, are fine.Baking with old sour cream.

Sour cream cupcake

The easiest but very tasty sour cream muffin with reduced butter. especially delicious if baked with spelt flour. But you can also use wheat flour. you can add pieces of chocolate, different berries, nuts, poppy seeds to the dough.

Whisk 3 eggs with 150g of sugar. Add 1 cup (200 ml) of sour cream, stir to combine. Add 70 g of melted butter, stir again. Sift 1.5 cups of flour (200 g), mixed with 1 teaspoon of baking powder and 1/4 teaspoon of baking soda, add 1/4 teaspoon of salt, and knead the dough. Pour the berries (do not defrost the frozen ones, wash and dry the fresh ones) and chocolate, mix it up, pour it into the baking dish lined with parchment and greased with a thin layer of vegetable oil. Bake at 180C for about half an hour, until a skewer is dry. Finished cupcake cool slightly, pour chocolate glaze and sprinkle with nuts.

Sour cream muffin

A variation on the muffin theme. This cake is especially delicious if you put a generous amount of dried fruit and nuts in it.

Beat 3 small eggs lightly with 1 cup of sugar, add 1 cup of sour cream, beat, sift 1-1.5 cups of flour with 1 teaspoon of baking powder or 0.5 teaspoon of baking soda, stir. The amount of flour may vary. Be guided by the density of the dough: it should be thicker than for pancakes. Pour in pieces of apricots, prunes, raisins or dried cranberries, chopped nuts. After mixing, lay the batter in a form greased with butter and sprinkled with semolina. I recommend using a form with a hole, in it the pie will bake faster. Or not very high round or square. Bake the cream cake at 180C for 50 minutes, checking it with a wooden spoon.

Mannik with sour cream and berries

One of the most delicious and crumbly pies is a mannik! Manniks are usually baked with kefir, but you can also bake them with sour cream and rye. Try a delicious mannik on sour cream with raspberries, you can also add other berries: strawberries, cherries, blueberries, currants; pieces of fruit: apricots, apples, pears.

Stir 30g of softened butter with a spoon and 90g of sugar (a little less than half a cup). Add 2 egg yolks and knead again. Add 250 ml of sour cream and mix well. In a separate bowl mix 250g semolina with 1.5 teaspoons of baking powder and 1/4 teaspoon of baking soda. Combine the dry mixture with the liquid mixture, stir and leave for 10 minutes. Beat whites with 1/4 teaspoon salt for 2-3 minutes at medium speed with a mixer, until thick white foam. In 2 to 3 strokes, incorporate the whipped whites into the batter. Layers of dough, sprinkling with berries, in a greased paper form. 3-4 times repeat the dough-berries, berries need 150 g. The first and the top layers are dough. Bake at 180 degrees Celsius for 45 minutes to 1 hour, depending on the size of the mold and the height of the pie. When the top becomes ruddy and the skewer will come out of the dough dry - the mannik is ready.

Pear pie with sour cream

Beat 3 eggs with 180 g of sugar for half a minute on low speed. Add 120 ml of sour cream and beat a little more. Sift 160 g of flour mixed with 1.5 teaspoons of baking powder and a pinch of vanilla, add 1/4 teaspoon of salt, mix. Pour 50 ml of refined sunflower oil and stir again.

Pour the batter into the mold, fan thin slices of pears on top. Bake at 180C for 45-55 minutes.

Poppy seed cake without butter.

What I like about this pie is that it has absolutely no butter. It does have sour cream, though:)

Beat 2 large eggs with 150g of sugar for 4-5 minutes, starting with the minimum speed of the mixer and increasing to the maximum. Add 200 ml of sour cream and beat on low speed for 10 seconds. Add 100 g dry poppy seeds and 100 g chopped nuts. Stir in one direction in a circle. Sift 1 cup of flour (130 G, it is a 200 ml glass) with 1.5 teaspoons of baking powder and a pinch of baking soda, salt (1/4 tsp.), stir, and pour into a baking dish lined with oiled parchment. Bake at 180 C for 30-40 minutes, until skewers are dry.
Choose what to bake with the old sour cream - and the food is saved, and there is a delicious pastry for tea!