This is information from The Cook's Thesaurus (link below): Substitutes for one cup sour cream: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. (Adapted from directions in the Joy of Cooking by Marion Rombauer Becker and Irma Rombauer. See my sources.) OR blend one cup cottage cheese plus two tablespoons lemon juice plus two tablespoons fat-free mayonnaise plus one-fourth cup nonfat buttermilk (adapted from a recipe in the New Laurel's Kitchen Cookbook) OR Combine 7/8 cup buttermilk or yogurt plus three tablespoons butter or margarine (From a Gateway Virginia recipe. See my sources.) OR one cup buttermilk OR one cup well-drained yogurt (if making cheesecake, use whole milk yogurt) OR one cup sour milk OR let stand for 5 minutes: one cup evaporated milk plus one tablespoon lemon juice or vinegar OR jocoque OR smetana (lower calories) I would caution when cooking with yogurt \- it will separate if allowed to boil. Separating doesn't affect the flavor, just looks, and it can be prevented by using flour, cornstarch or arrowroot in sauces. Yogurt (or kefir) can be substituted for sour cream in nearly any recipe, in my experience. I use homemade kefir (drained at least 30\-minutes) all the time as a substitute for sour cream. \-Grainlady Here is a link that might be useful: [Cook's Thesaurus \- cultured milk](http://www.foodsubs.com/Cultmilk.html)

FRUIT DIP 12 oz cream cheese 1 cup confectioners' sugar 1 cup sour cream 7 oz jar marshmallow creme 2 tsp vanilla 2 tsp almond extract 2 tsp cinnamon 2 TBL cognac, optional In small bowl of mixer, cream the cheese until soft & smooth. Add the confectioners' sugar & beat until well blended. Add the sour cream & the rest of the ingredients. Blend just until well combined. Place in serving bowl. Cover & chill several hours before serving.~~

Ann T's cream cheese danish takes a cup of sour cream, it's easy, delicious and freezes extremely well, makes a lot: Cream Cheese Danish Coffee Cake =============================== Ann T, Cooking Forum, ThibeaultÂs Table 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. ( May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. ) Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size - approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks. Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt. Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds. Annie

I often use sour cream in biscuit and cornbread instead of buttermilk...I haven't tried this Homemade Ranch Dressing, but it sounds wonderful...thought I'd share with you....courtesy of Pioneer Woman's web site ...she has lots of good things there! Pioneer WomanÂs Homemade Ranch Dressing 1 to 2 cloves garlic 1/8 to 1/4 teaspoon kosher salt (use less table salt) 1 cup mayonnaise (HellmanÂs or Best Foods preferred) 1/2 cup sour cream 1/4 to 1/2 cup buttermilk or regular milk, to taste 1/4 cup chopped flat leaf parsley 1 to 2 tablespoons chopped fresh chives 1 to 2 teaspoons chopped fresh dill, more if desired Optional ingredients: white vinegar worcestershire sauce cayenne pepper paprika fresh oregano black pepper tabasco Directions: With a fork, make a paste with garlic and salt. Mix all other ingredients, adding optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired. (DonÂt overdo the garlic or youÂll be up all night, emailing me about your heartburn.) Love, Pioneer Woman Homemade Ranch Dressing Printable Recipe Here is a link that might be useful: http://thepioneerwoman.com