1,332 flour soup recipes

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

A tall, buttery Southern pound cake loaded with two cups of chopped pecans, enriched with sour cream, and lightened with folded egg whites. Baked in a tube pan until golden, this is the cake that anchors every church potluck and family reunion.

Double-crust pie layered with sliced apples and tart sour cherries, spiced with cinnamon and nutmeg, and dotted with butter. The best of two classic pies in one.

Molasses bran bread with whole wheat flour, buttermilk, and raisins. A no-yeast quick bread with deep molasses flavor, high fiber, and easy variations for oatmeal or carrot cake.

Beef and Mushroom Stroganoff with Egg Noodles recipe

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

A depression era soda bread reicip when many ingredients were in short supply.

Apple nut bread with brown sugar, cinnamon, sour milk, and a butter-sugar crunch topping. A moist quick bread loaded with diced apples and chopped nuts.

Old-fashioned crumb coffee cake with a brown sugar and shortening crumble topping baked right on top of the batter. One bowl, seven ingredients, and your kitchen smells incredible.

Krumkaker are Norwegian curled cookies pressed thin in a special iron, then rolled into cones around a wooden spoon handle while still hot. Traditional Scandinavian holiday treat.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Katish's cheesecake: a light, souffle-style cream cheese cake on a zwieback crust, lifted with whipped egg whites and scented with real vanilla bean. Old-world elegance.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.