2 cup allpurpose bleached flour
1/2 tsp salt
16 tbsp cold unsalted butter -- (2
1 sticks)
2/3 cup sour cream
A Recipe for
Sheri Portwood's Sour Cream Dough
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This Recipe for Sheri Portwood's Sour Cream Dough is one of thousands in the Recipes-to-go Bread Cookbook.
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
If you enjoy this Sheri Portwood's Sour Cream Dough Recipe - you should enjoy the recipe collections you can find on the websites below:
Vanity is the food of fools. |
| Anonymous |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This is a recipe for Sheri Portwood's Sour Cream Dough from the recipe cookbook of Recipes-to-go (Bread)
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
The belly rules the mind. |
| Spanish Proverb |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Combine flour and salt in the work bowl of a food processor and pulse
several times to mix. Cut butter into 15 to 20 pieces and add to work
bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture
to a fine powder. Open the cover and check the consistency
occasionally to avoid overprocessing and turning the mixture into a
paste. Add sour cream to work bowl and pulse 5 or 6 times more, or
until the dough forms a coherent ball. Don't overprocess. Remove
dough from work bowl to a floured surface and press it into two 6inch
disks. Wrap in plastic and refrigerate. Keep the dough in the
refrigerator for up to two days, or doublewrap in plastic and freeze
for up to several weeks. Yield: About 22 ounces of dough, enough for
a 2crust pie
Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A20
From: Jackie Bordelon <jbord@premier.Ne
Serves: 1
Sheri Portwood's Sour Cream Dough Recipe brought to you by Recipes To-Go