"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Twists Recipe

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This recipe for Sour Cream Twists, by , is from The Nuttall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Nuttall
Added: Saturday, March 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg dry yeast or 1 Tbsp
1/4 cup very warm water
4 cups sifted flour
1 cup (2 sticks) butter, melted
1 cup dairy sour cream
2 eggs, slightly beaten
1 tsp salt
1 tsp vanilla
1 cup sugar
1 tsp cinnamon

Directions:
Directions:
Sprinkle yeast into very warm water; stir until dissolved. Combine flour, butter, sour cream, eggs, salt and vanilla in a large bowl. Stir in dissolved yeast when it has begun to bubble. Beat until smooth. Cover with a damp cloth. Refrigerate at least two hours or up to two days.

Combine sugar and cinnamon. Sprinkle on board. Roll dough into rectangle 15 x 18"; turn dough so both sides are coated to prevent sticking. Fold over three times as you would a letter. Roll into rectangle 1/4" thick, using up all sugar. Cut into strips 1 x 4". Twist and place on greased baking sheet. Bake at 375 degrees for 15 minutes

If you want to make balls, let raise for 15 or 20 min. Roll 1/4 " thick. Rub with melted butter, sprinkle with cinnamon and brown sugar and/or nuts. Fold in half and pinch. Cut in lengths and twist.

Number Of Servings:
Number Of Servings:
4-5 doz
Personal Notes:
Personal Notes:
Very good.

 

 

 

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