Yes I did make them with the commercial - I guess I didn't think about the commercial type not being around in the 50's. I hope they're like your grandma's.

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!!

My mother and I have talked about sour cream, they used to have their own cows, so naturally sour cream was an ingredient that they could use more often. She claims that it is not the same today. I asked her how so? She says that was better.I would think it should work in the recipe successfully though. I know modern ways are wonderful, but not quite as good as the old days. Darn...I am showing my age here, too.

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...

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.

I hope it works to freeze them. Please lets us know how the frozen ones turnout. You're welcome and thanks to all for looking.

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.

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!

Gosh these sound really good, I never have any luck using yeast in anything.

Yours is a newer edition of the Betty Crocker Picture Cookbook as my mom's was from 1950. The picture is what made me want to try these. Thanks for sharing your version!