Sour Cream Twists

sour cream twists

The Tradition

Every family has its special food that is served at gatherings. Sometimes the food is a long-held tradition, and sometimes a new one is started.

I’ve made these sour cream twists myself, but not nearly as often as my sister Alice has made them. She and her husband stopped in to visit us en route north from the south one Saturday afternoon, and soon she was mixing up these twists. She became a hit with our foster boys that day.

At our biennial family reunion, these twists are on the table for Sunday morning. Nobody, but nobody makes them like Alice does. She’s been making them for nearly forty years.

A few years ago when all twelve of her grandchildren were living in other states, she made a big batch and posted the twists on Facebook.  She invited anybody to come by and get some at her house.

The Recipe

You’ll need sour cream, sugar, eggs, and the usual things like soda, salt, flour, and water. These rolls take yeast so you need to have time to let the dough rise. Kids love to help shape and twist these. They’ll like even better being able to sink their teeth into these sweet things.

sour cream twists

The counter in Alice’s kitchen

Here are the directions that you can print out for easy use. Have fun, and enjoy!

Sour Cream Twists
Recipe type: Pastry
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
A dough with sour cream and a filling with cinnamon sugar gives a combination of a yogurt cinnamon roll. A little more effort but well worth the time.
  • 2 cups sour cream
  • ⅓ cup sugar
  • ¼ tsp. soda
  • 2 Tablespoons yeast
  • 6 cups flour
  • 4 Tbsp. margarine
  • 2 tsp. salt
  • 2 eggs
  • 1 cup warm water
  • FILLING: 4 Tbsp. melted margarine; ⅔ cup flour; 1⅓ brown sugar; 2 tsp. cinnamon
  • ½ cup heavy milk or cream
  • 2 cups brown sugar
  • 1 tsp. vanilla
  • 1 cup butter
  • ½ cup flour
  • 2 # confectioner's sugar
  1. Heat sour cream to boiling (3 minutes in microwave)
  2. Add salt and margarine
  3. Cool
  4. Dissolve yeast in water
  5. Beat eggs in mixer; add sugar.
  6. Add cooled mixture to eggs/water/sugar and add soda.
  7. Mix in 2 cups flour
  8. Add yeast mixture.
  9. Let sit for a few minutes, then add remaining flour.
  10. knead
  11. Place on floured surface; let rise for 5 minutes.
  12. Roll dough into a rectangle. spread filling on the long HALF of the rectangle.
  13. Fold the empty side over the filling and seal edges.
  14. Cut into 1½ inch strips.
  15. TWIST and place on cookie sheets.
  16. Let rise.
  17. Bake at 350 for 15 minutes, interchanging top and bottom sheets at 8 minutes.
  18. When baked, turn upside down on the counter.
  19. Frost after eight minutes
  20. FROSTING: Mix flour and sugar in a saucepan, then add the rest of the ingredients.
  21. Bring to a boil.
  22. Cool slightly then add powdered sugar. (The longer you simmer the frosting, the thicker it will get and the less powdered sugar you will need to add).

sour cream twists

Energy Bites

energy bites

Energy bites. 

A quick pick-me-up when you need a nutritious and easy snack. Mix the basic ingredients and then add your own variations.

Oatmeal, peanut butter, and honey are the core ingredients. Add chocolate chips, raisins, almonds, flax seed, and anything else you’d like.

Roll into balls and put onto a tray in the refrigerator or freezer. Once frozen, you can stack them in zip-lock bags or a storage container, and they’re ready for use.

Store the energy bites in the freezer and get them out just a few minutes before you’re ready to serve. Adults and kids alike enjoy these!

energy bites

I found this recipe in the latest issue of Daughter of Promise, a magazine open for all readers and geared for Anabaptist women. For more information about the magazine, click here.

Energy Bites
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 30
Bite-sized packs of protein for a quick and easy energy pick-me-up, snack, or healthy dessert.
  • 1 cup oatmeal
  • ¾ cup ground flax seed
  • ¾ cup mini chocolate chips
  • ½ cup honey (I use less)
  • 1¼ cup natural creamy peanut butter
  • 2 teaspoons vanilla extract
  1. Combine dry oatmeal, flaxseed and chocolate chips in a large bowl.
  2. Add the honey, peanut butter, and vanilla
  3. Stir until the mixture comes together.
  4. Optional: add almonds, raisins, craisins, etc. as desired
  5. Form into 1 inch balls and chill until firm.


energy bites

Oatmeal Cookies


oatmeal cookies

I pulled out this recipe a few weeks ago and made it (with the help of some foster kids living with us). I forgot how good these cookies are. It looks like I’ll be making these more often, for Dave comes in and grabs a half dozen every time he heads out the door.

It’s pretty simple. Beat your butter (or margarine) and sugars together, then add the eggs, one at a time. While all that is happening, put the dry ingredients into a large measuring bowl and then add the mixture. Finally, add raisins, chocolate chips, nuts, and/or coconut if you’d like.  I’m sure butterscotch chips or some other addition would work well also.

One of the things to consider is the type of oatmeal you use. The instant or one-minute oatmeal might use less flour in the recipe. As it is, you can test a cookie or two to see if you should add more flour. It’s better to take your time and get them right to start with than to wish you had added more flour in the beginning.

This recipe was clipped from a magazine over twenty years ago, and the credit goes to Renee Hawkley who has more kids than I do. She was one of my favorite writers in the Welcome Home! magazine that is no longer being printed.

oatmeal cookies


Oatmeal Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
These oatmeal cookies with raisins are fun to make and to eat! A simple recipe that can be put together in just a few minutes and enjoyed for hours.
  • 2 cups shortening (I use butter)
  • 2 cups brown sugar (yes, you can decrease it)
  • 2 cups white sugar
  • 4 eggs
  • 2 tsp. baking soda
  • 1 tsp. vanilla
  • 2 tsp. salt
  • 1 tsp. cinnamon (I use 1½-2)
  • 5-6 cups flour, divided
  • 6 cups oats
  • Add Optional: raisins, chocolate chips, raisins, nuts, and/or coconut
  1. Cream shortening and sugars together until light in color
  2. Add 4 eggs, one at a time. Mix well
  3. Add vanilla
  4. Mix together soda, salt, cinnamon, 3 cups flour, and oats
  5. Add dry ingredients to wet ingredients
  6. Add raisins, chips, etc. as you desire
  7. Add more flour until the texture is right.
  8. (Bake 1-2 cookies to check texture and to eat one while you're waiting)
  9. Drop by teaspoonful onto greased cookie sheet
  10. Bake at 350 for 10-14 minutes

pinterest oatmeal cookies

Homemade S’mores


I thought everybody knew how to make them. The other week I found out that there are some folks who have never made S’mores and really don’t know how.

As a kid, hot dog roasts were the bomb. Occasionally we had S’mores. Yummmmm! What a way to top off an evening!

I think there are a few secrets to S’mores.


The Ingredients

  1. A good graham cracker. One of our prenuptial agreements was that Honey Maid Graham crackers are the only ones allowed in our house. [Too bad I don’t get compensation for promoting this brand, eh?] There are graham crackers, and there are Honey Maid graham crackers. A generic brand does not a good S’more make. So go ahead and spend the extra dollar for that box and have yourself a good S’more.
  2. Marshmallows. Don’t get the ones that are too big. I use whatever I find in the store that isn’t too expensive, and I don’t get sucked into buying the bag with a photo of S’mores on the package. I’ve found that a regular sized marshmallow works the best or else you’ll have an ooey-gooey sticky mess dripping down your fingers.
  3. Chocolate. Hershey’s if you please. [Too bad I don’t get compensation for promoting this brand either, eh?]. You need something that’s rich and sweet if you’re going to have the calories anyhow. Don’t cheapen your dessert by purchasing something cheap. Have at it, for goodness sake!

S'moresThe Fire

You’ll need a good hot fire that simmers down to coals and embers. Put the marshmallow on a stick or roasting rack and hold it over the coals, turning it from time to time. Of course, if your kids want to help, be sure to caution them not to get the marshmallows in the coals. Good luck on that one. Just let them eat the ones they roasted, and fix your own.

Some folks like their marshmallows blackened. If you’re one of those folks, put it right into the fire, let it light up, then blow the fire out. If that’s your style, go ahead. I’ve seen folks do this and I just shake my head.

I prefer the slowly browned version, just brown enough to give that white baby a good tan on all sides. To get that nice tan, you have to hold it over the embers and let the heat do its work slowly.

. . . Or the Microwave

If you don’t have a fire, you can use your microwave. You won’t get the browned marshmallow, but you’ll get the heat and the heat from the marshmallow will still melt the chocolate. You’ll miss the fun of the fire, but you’ll still get the gooey sweetness of chocolate with marshmallow. Put the marshmallow on the graham cracker and put it in for FIVE SECONDS.

The Assembly

Lay your graham crackers out flat and place two sections (or three) of chocolate on the cracker. Put the marshmallow on top of the chocolate and place the second cracker on top, then gently push the crackers together. As the heat from the marshmallow seeps through the chocolate, it will soften and begin to melt.


Don’t ask me what that stem is – I think it belongs to a leaf. The table was under a tree in the yard and I failed to notice it.

The Finale

This is an easy dessert or treat when you have a crowd of people. In the summer, add some watermelon or cantaloupe, and you’re all set for a crowd. Kids will love it, and the adults will enjoy not having to fix anything extra on a hot evening. If they’re honest, the adults will have to admit that it’s a pretty good ending to a day.