Cinnamon Twists
#21
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Join Date: Oct 2010
Posts: 1,341
Originally Posted by 4L
so you HAVE made them with commercial sour cream?? I can't wait to make thme if the stuff in a carton really works like my Gma's straight from the cow kind did...
#22
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Join Date: Jul 2010
Posts: 210
Well it may have been around in the 50's but since Gran had her own home source she did not buy s. cream from the store...she had MANY recipes that called for sour cream and always used her home cream....She was a GREAT cook!!
#23
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Join Date: Jun 2010
Posts: 1,325
Originally Posted by 4L
Well it may have been around in the 50's but since Gran had her own home source she did not buy s. cream from the store...she had MANY recipes that called for sour cream and always used her home cream....She was a GREAT cook!!
#24
Junior Member
Join Date: Jul 2010
Posts: 210
I tried my Gran's recipe for a soft oatmeal cookie that she called oatmeal rocks. I used comercial s cream. They did NOT turn out like Gran's. That is why I am wondering. I am going to a family "do" later today. and my aunt will be there.. I will ask her about the comm. s. cream in her Mom's recipes...
#26
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Join Date: Oct 2010
Posts: 1,341
Originally Posted by judylg
Baked these this afternoon, the dough is very nice and light. Now I only baked a very few and froze the rest, will see how they are once thawed and baked. Thanks for sharing this recipe.
#27
Junior Member
Join Date: Jul 2010
Posts: 210
I talked to my aunt about the twists. she said she had many countless batches of them for "sauna offee" in her younger days. they always used "soured cream" not comm. sour cream. she said the original recipe came from Betty Crocker's RED cookbook. I looked in my old beat up one and it calls for buttermilk AND DAIRY sour cream.
#28
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
This recipe is straight from the 1956 Betty Crocker Picture Cookbook, with only 2 differences.
1. You may use 1 package active dry yeast dissolved in 1/4 cup warm water (110-115 degrees) instead of 1 cake yeast.
2. Use 3/4 cup lukewarm sour cream instead of 1 cup. You may use commercial sour cream from the store, or you may use cream soured with 1 Tbls. vinegar or strained lemon juice.
Dissolve yeast and water. Stir in all other ingredients. until combined, turn out onto lightly floured board, fold over several times until smooth, then follow directions as above.
Delicious!
1. You may use 1 package active dry yeast dissolved in 1/4 cup warm water (110-115 degrees) instead of 1 cake yeast.
2. Use 3/4 cup lukewarm sour cream instead of 1 cup. You may use commercial sour cream from the store, or you may use cream soured with 1 Tbls. vinegar or strained lemon juice.
Dissolve yeast and water. Stir in all other ingredients. until combined, turn out onto lightly floured board, fold over several times until smooth, then follow directions as above.
Delicious!
#30
Super Member
Thread Starter
Join Date: Oct 2010
Posts: 1,341
Originally Posted by Carol's Quilts
This recipe is straight from the 1956 Betty Crocker Picture Cookbook, with only 2 differences.
1. You may use 1 package active dry yeast dissolved in 1/4 cup warm water (110-115 degrees) instead of 1 cake yeast.
2. Use 3/4 cup lukewarm sour cream instead of 1 cup. You may use commercial sour cream from the store, or you may use cream soured with 1 Tbls. vinegar or strained lemon juice.
Dissolve yeast and water. Stir in all other ingredients. until combined, turn out onto lightly floured board, fold over several times until smooth, then follow directions as above.
Delicious!
1. You may use 1 package active dry yeast dissolved in 1/4 cup warm water (110-115 degrees) instead of 1 cake yeast.
2. Use 3/4 cup lukewarm sour cream instead of 1 cup. You may use commercial sour cream from the store, or you may use cream soured with 1 Tbls. vinegar or strained lemon juice.
Dissolve yeast and water. Stir in all other ingredients. until combined, turn out onto lightly floured board, fold over several times until smooth, then follow directions as above.
Delicious!
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