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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Evelyn's Sour Cream Twists Recipe

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This recipe for Evelyn's Sour Cream Twists is from Young Women Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (1/4 oz) active dry yeast
1/4 C warm water (110º to 115º)
3 C all purpose flour
1 1/2 tsp salt
1/2 C cold butter (no substitutes)
1/2 C shortening
2 eggs
1/2 C sour cream
3 tsp vanilla extract, divided
1 1/2 C sugar
Directions:
Directions:
In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 tsp vanilla and the yeast mixture; mix thoroughly.
Cover and refrigerate overnight.
Combine sugar and remaining vanilla; lightly sprinkle 1/2 C over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8 rectangle; refrigerate remaining dough. Sprinkle dough with about 1 Tbsp of the sugar mixture. Fold rectangle into thirds. give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8 rectangle. Cut into 4 inch x 1 inch strips; twist each strip 2 or 3 times.
Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. Bake at 375º for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks.
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Quite tasty

 

 

 

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