Best Creamy Sourdough Snack Recipes
CREAMY SOURDOUGH SNACK
This bread bowl dip was a big hit at my mom's 50th birthday party! -Darelyn Payes, Hayward, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes.
Nutrition Facts :
SOURDOUGH CREPES
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings. Be patient when you start to cook them, since just like pancakes, the first crepe is never the best. If the initial ones are too pale (or burnt!), simply adjust the heat and keep going until you reach a sweet spot!
Provided by Kat Boytsova
Categories Sourdough Egg Milk/Cream Butter Breakfast Brunch
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
- Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
- Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
- Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
- Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.
SOUR CREAM SOURDOUGH CORNBREAD
This is one of the Zaar recipes that I adopted. I prepared this recipe exactly as it was originally submitted and it made a nice change from the cornbread recipe that I usually make. This is an excellent recipe for using up sourdough starter if you don't have time to prepare the traditional sourdough bread. I hope you'll enjoy this as much as my family did!
Provided by Dreamgoddess
Categories Breads
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients in the above order, stirring only enough to blend the mixture.
- Pour into a buttered pan.
- Bake in a 375 to 400 degree oven for about 15 minutes.
Nutrition Facts : Calories 324.3, Fat 14.6, SaturatedFat 5.4, Cholesterol 108, Sodium 757.9, Carbohydrate 40.2, Fiber 2, Sugar 4.4, Protein 8.3
CREAMY SOURDOUGH SNACK
'This snack was a big hit at my mom's 50th birthday party,' says Darelyn Payes of Hayward, California.
Provided by Allrecipes Member
Time 20m
Yield 28
Number Of Ingredients 8
Steps:
- In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes.
Nutrition Facts : Calories 152 calories, Carbohydrate 10 g, Cholesterol 26.5 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 284.8 mg, Sugar 0.6 g
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