TWISTIES
Bring to a boil:
1 cup buttermilk, sour cream, or yogurt
Remove from heat and add:
2 teaspoon brewer's yeast
3 tablespoons molasses
3 tablespoons butter
1 teaspoon salt
1/3 teaspoon baking soda
Stir; allow to cool to lukewarm and add:
2 pkgs active dry yeast
Dissolved with:
1/2 cup lukewarm water
1 tablespoon sugar
Stir together and add:
2 eggs, beaten
Mix well. Stir in:
3 cups white bread flour
2 cups whole wheat flour
Turn out to a clean surface that has been lightly dusted with flour.
Knead until smooth and elastic. Cover with a damp towel for 20 minutes.
Using a rolling pin, roll out dough to 1 to 1 1/2 inch thickness. Spread
with melted butter (warm, not hot), sugar and currants (if desired). Sprinkle
with cinnamon sugar (a mixture of 1 teaspoon cinnamon and 2 tablespoons sugar).
Fold in half. Roll thinly and spread with jam (any flavor) and pineapple
filling. (See recipe below).
Cut into 1 inch strips. Twist into long, round or braided strips. Bake 1
inch apart on a greased cookie sheet at 425°F for 15 to 20 minutes or until
golden. To make confectioners icing mix powdered sugar with cream for a glaze,
if desired, or leave plain.
Variation: Omit pineapple filling and fill with a mixture of butter and
cinnamon sugar, instead.
Pineapple Filling:
1 small can crushed pineapple
1 tablespoon cornstarch
2 tablespoons sugar
pinch of salt
Cook together in a small saucepan until thick and clear; allow to cool
before using.
Submitted by: CM
marilyn
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