What to do with left over food?

by Diana McCollum   

We had a fantastic Thanksgiving Day and weekend. Thanksgiving dinner consisted of twenty-one people. It was crazy, zany fun! I was so tired the next day I couldn't remember who helped me peel potatoes!

Everyone brought food and we ended up having lots of items we never opened. We gathered up all the unopened food and donated it to the Bethlehem Inn in Bend, OR.

I tell you this because we did miss one giant container of sour cream. Six cups worth of sour cream!

With only my Mother, my husband and I in our house hold, I seriously doubt we will eat the whole container of sour cream. So I’m on the search for recipes to use up the sour cream. If you have a favorite you’d like to share that would be awesome.

Here’s one from me to you for the holidays:

Sour Cream Coffee Cake
Recipe courtesy of Ina Garten

Total Time:1 hr 40 min
Prep:10 min
Inactive:30 min                                                           
Cook:1 hr

Yield:8 to 10 servings
Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar                                 
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

2001, Barefoot Contessa Parties!, All Rights Reserved

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Hope you enjoy this wonderful recipe from the Barefoot Contessa!!

Do you have a special recipe using sour cream?  Please share!

HAPPY HOLIDAYS!

Photo credits baking lady-/www.123rf.com/profile_lammeyer'>lammeyer /