I have an abundance of sour cream (2- 16 oz tubs ...

Sour cream is good with baked potatoes and cakes.

http://www.beefstroganoff.net

Hi Serenity, there is also sour cream cookies too, you can't taste the sour cream, that's just the name of the cookie.

hi sereity

those sound good.  i love too much sour cream on my potatoe after i have put cheeder and mozarellia chesse,  butter, pepper, chives ad bacon it it and melted in microwve on toaster oven....then the sour cream.  it is a meal with a salad  lol..      i also put sour cream in my mac and cheese for the last 10 min of bakeing....or mashed potatoes......but my family loves it mix with spinish  drained well and a little garlic  for dip,  for lots of things  for thanksgiving, christmas.....any party..

God bless

nanadee 

Serenity,  Put it on my favorite - potato pancakes!

Anna Sparky's Mom

Sour cream coffee cake. Give me a bit and I'll hunt up the recipe; we just got back from the theater and I'm bushed.

Okay, here you go. This is good, easy and keeps well. In fact, it's better the next day!

Topping

1 cup chopped pecans or walnuts

1/2 cup butter, melted

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

Batter

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

Mix topping and set aside.

Cream butter and sugars, beat in eggs and vanilla.

Mix together the dry ingredients and alternately add the batter (half at a time) with the sour cream (half at a time).

Put half of the topping in a greased tube pan, then add half the batter. Add the remaining topping, then the remaining batter.

Bake at 350 degrees Fahrenheit for 45 minutes or until cake tests done. Let cool in the pan for 5 minutes before turning out onto a rack. 

Sour Cream Raisin Pie

One 9-inch pie shell, baked

1 and 1/2 Tablespoons cornstarch

1 cup plus 2 Tablespoons sugar

1/4 teaspoon salt

3/4 teaspoon ground nutmeg

1 and 1/2 cups sour cream

3 egg yolks, slightly beaten

1 and 1/2 cups raisins

1 Tablespoon lemon juice

Meringue

Preheat oven to 400 degrees Fahrenheit. In a large saucepan, blend cornstarch, sugar, salt and nutmeg. Blend in sour cream. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir for 1 minute, then immediately pour into baked pie shell.

Heap meringue (recipe follows) onto hot pie filling. Spread over filling and seal to edge of crust. Bake about 10 minutes, or until meringue is lightly browned.

Cool pie away from drafts so as to avoid shrinkage.

Meringue

3 egg whites

1/4 teaspoon cream of tartar

6 Tablespoons sugar

1/2 teaspoon vanilla

Beat egg whites and cream of tartar until frothy. Beat in sugar, 1 Tablespoon at a time; continue beating until mixture is stiff and glossy. Do not underbeat! Beat in vanilla and spread on pie, as directed.

You already have some great suggestions for recipes, so here is a an article that will address the storage, shelf-life, and freezability of you sour cream.  Hope it works for you.  Shelf-life & storage of sour cream