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TWISTS 1 pkg. yeast 1/4 c. lukewarm water 2 beaten eggs 1/2 c. thick sour cream 3 tsp. vanilla 3 1/2 c. sifted flour 1 1/2 tsp. salt 1/2 c. butter 1/2 c. Crisco 1 1/2 c. sugar Dissolve yeast in water. Sift flour with salt, cut in butter and shortening. Blend eggs, sour cream, softened yeast and 1 teaspoon vanilla. Mix well. Cover, chill at least two hours. (Dough may be stored in refrigerator up to 4 days.) Mix sugar and remaining vanilla, sprinkle board with 1/2 mixture. Roll out 1/2 dough to 16 x 8-inch rectangle, sprinkled with sugar mixture. Fold in one-half, and then one-half again. Use vanilla sugar mixture each time. Roll out 1/2-inch thick, cut into 4 x 1-inch strips. Twist each strip 2 or 3 times. Place on ungreased baking sheet. Repeat entire process with remain- ing dough. Bake in moderate 375 degreesoven for 10 to 15 minutes until golden brown. Makes about 5 dozen twists. (I make them smaller for children and for special occasions. The large size are good for men's lunch boxes.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |