sour cream – Papas Cutting Board

There are many recipes I am curious about from this cookbook. Jim and I have never had Borsch. I juice beets for us on a weekly schedule, so I keep beets in the refrigerator drawer. We were pleasantly surprised at the taste. I knew we would be ok with this recipe, because all the ingredients were items we liked. I will say, adding sour cream to this definitely takes it to another level of flavor. When I added the sour cream, I was reminded of the flavors of tomato soup. This made a lot, so I stored the leftover in the refrigerator in large mason jars. The second day, the flavor was even better. This was a fun dish, and we are glad we gave it a try. It’s hard to get a nice enough photo of a red soup dish (tomatoes and beets), and I don’t know how the online photos get the sour cream to float on top to make the photo more attractive/tasty looking. My photo barely shows the cream due to it sinking right away.

I am now looking at an Irish pork dish called Griskins. I have all the ingredients, and we will prepare it for a St. Patrick’s Day meal.

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
3 medium bananas, mashed
1 cup blueberries (coat the berries in flour; about 1 tsp)

Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.

In a large bowl, cream together the softened butter and sugar. Add the
lemon juice and vanilla, mix well. Add the eggs. Combine the flour, baking soda,
baking powder and salt, stir into the butter mixture until smooth. Mix in the sour cream, walnuts and bananas. Stir in the blueberries. Spread evenly into the prepared pan.

Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the
center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before
removing to a wire rack to cool completely.

Tag: sour cream

Beet Borsch

Blueberry Banana Bread