Sour Cream Twists An Easy Pastry Recipe Cookies and Cups
1. In large microwavable bowl, microwave sour cream on High about 1 minute, stirring after 30 seconds, or until instant-read thermometer inserted in sour cream reads 110°F to115°F. Stir in sugar and yeast until well blended. 2. Add 2 1/2 cups of the baking mix to sour cream mixture; stir until dough pulls away from sides of bowl, adding.
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Turn the oven off and crack the door. Liberally grease a large mixing bowl and set aside. Dissolve the yeast in the warm water in a large mixing bowl of a stand mixer, or use a hand mixer. Let it stand for 5 minutes. Add 1 cup of the flour, sour cream, egg, sugar, salt, and unsalted butter to yeast mixture.
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Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough. Bake at 375° until lightly browned, 15-20 minutes.
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Instructions. Bring sour cream to boiling in large saucepan. Remove from heat. Stir in until well-blended shortening, sugar, baking soda, and salt. Cool to lukewarm. Add 1 large unbeaten egg and yeast. Stir until yeast is dissolved. Mix in with spoon 3 cups sifted flour. Turn out onto lightly floured board.
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In a medium bowl, stir together flour, baking powder and baking soda. Set aside. In a large bowl, over medium-high speed of hand-held electric mixer, place and cream together shortening, sugar and eggs, until light and fluffy, 1-1 1/2 minutes, using a large rubber spatula to scrape down the sides of the bowl constantly.
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Brush with the second 2 tablespoons soft butter. Mix the filling together and spread over half of the rectangle. Fold over the other half of the dough--lengthwise. Cut 24 1" strips. Twist and place on a greased sheet. Let rise till doubled. Bake at 375 degrees for 12-15 minutes, but don't overbake.
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Mix filling ingredients in mixer fitted with the beaters. (can be done by hand if the butter is soft) 4. Preheat oven to 350 degrees F. 5. Divide dough into three equall parts. Roll out each piece to approximately 8" x 24". 6. Smear on filling, Fold dough over to 4" x 24". Cut 1" slices.
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This is the recipe that I love found in Betty Crocker's Cooky Book Ingredients. 1/2 c Sour cream ½ c Sour cream; 1 ts Vanilla 1 ts Vanilla; 2 2/3 c Flour 2 ⅔ c Flour; 1/2 c Shortening ; (part butter) ½ c Shortening ; (part butter) 1/2 ts Salt ½ ts.
Betty Crocker Frosting, Rich & Creamy Gluten Free Frosting, Original
Steps. Heat oven to 450°. Mix flour, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in chives. Stir in sour cream until dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface; gently roll in flour to coat.
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In medium bowl, beat butter with electric mixer on medium speed until fluffy. Add cheese and sour cream; beat until blended. On low speed, beat in flour and Italian seasoning just until blended. Cover; refrigerate 30 minutes. 2. Heat oven to 350°F. Spray cookie sheets with cooking spray. Place dough on lightly floured surface; knead 3 or 4 times.
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1962 Betty Crocker Old-Fashioned Sour Cream Cookies. Yield: 1 Servings: Categories: Bars, Cookies: 1/2: c: Shortening; (part butter) 1: c: Sugar: 1 egg: 1: ts: Vanilla
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Steps. Heat oven to 375°F. Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half. Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough.
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1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. 2. In small bowl, mix all Filling ingredients; set aside. 3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer.
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Sour Cream Twists recipe: Try this Sour Cream Twists recipe, or contribute your own. Add your review, photo or comments for Sour Cream Twists. Breakfast Baked Goods
Betty Crocker Sour Cream and Chives Potatoes, 4.8 oz
Beat in eggs, sour cream, vanilla, and yeast mixture, until well combined. Divide dough in half, cover and chill for 2 hours, or until firm enough to roll. Preheat oven to 350°F/175°C. Line two cookie sheets with silicone baking mats. In a small bowl, combine the sugar filling ingredients. Sprinkle some of the sugar filling on your surface.
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Mix together cinnamon and sugar. Roll dough into a rectangle. Sprinkle with 1/3 of sugar mixture. and fold into thirds. Roll dough into rectangle, spinkle with remaining sugar mixture and fold again. Cut folded dough into 1/4 inch slices. Roll in granulated sugar, twist and press ends down on baking sheet. Let rise 1/2 hour and bake at 375 for.
