I could eat these tasty treats every day for the rest of my life and never get tired of them. Bernice Gill (Blake's grandma) has been making her famous twists for over forty years. The sweet mixture of sugar and cinnamon adds the perfect touch to this yummy treat that we have been enjoying from Gram for decades. I will always cherish the memory of making twists with Gram over the years. They seriously are a labor of love to make so I definitely enjoy every single bite!

1 cube of margarine and 1 cube of butter
¼ cup of warm water
1 package of Fleischmann’s active yeast mix
2 eggs
1 teaspoon of salt
1 teaspoon of vanilla
1 cup of sour cream
4 cups of flour
1 cup of sugar
1 teaspoon of cinnamon

Day 1

In the microwave warm ¼ cup of water and add 1 package of Fleischmann’s active yeast mix to it.  Mix well and set aside.  Melt 1 cube of margarine and 1 cube of butter together in the microwave. Set aside the bowl of melted butter mix.  Put 2 eggs in the mixer, then add 1 teaspoon of salt and 1 teaspoon of vanilla. Mix well.  Add 1 cup of sour cream into the mixer while it is still mixing the eggs, salt, and vanilla.  Add 1 cup of flour into the mixer, then add the melted butter and margarine, followed by the yeast mix.  Add 3 more cups of flour to the mixer.  Remove the dough and put it into a bowl. Cover with clear plastic wrap and refrigerate at least 2 hours, but no more than 2 days.

Day 2

Cut your dough into thirds.  Take one third of dough out at a time to roll.  Put the rest of your dough back in the fridge so it will stay firm.  Make a mixture of 1 cup of sugar and 1 teaspoon of cinnamon.  Put some of the sugar/cinnamon mix on a cutting board and start rolling your dough out on top of it. Try to keep your dough in a square shape.  Once you have your dough rolled out in a square add more of the sugar/cinnamon mix in the middle of the dough and fold your dough like a letter.  Continue to roll the dough until you have a rectangle approximately ¼” thick.  Then trim your ends off and cut your dough into slices about 1-1.5” wide.  Twist your slices of dough twice and place them on a baking sheet lined with parchment paper.  Preheat your oven to 375°F and cook your twists for about 15 minutes or until golden brown.

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