SOUR CREAM TWISTS
Steps:
- Blend flour and shortening. (Add raisins if you wish.) To 1 cup sour cream, add 1 cake yeast. Mix with flour mixture. Add eggs, salt, vanilla. Stir and work together with hands to form soft dough. Do not knead. Put in bowl and refrigerate 2 hours or more. When ready to bake, take half of batter, put on baking board. Add 1/2 cup sugar - put some on board and work in by folding over and over. Quickly roll out to 1/4 inch, cut into 1"x3" strips, and twist using 2 strips at a time. Bake 20 - 25 minutes at 375°. Use other half of batter with another 1/2 cup sugar.
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