I found my husband’s grandmother’s cookbook recently that her church put together in 1982 and there look to be some great recipes.
I love looking through older recipes – many the same you find in more modern cookbooks or online today – and many with ingredients that are hard to find in today’s stores. Can we say oleo?
I find it really fun to think about how old some of these recipes might be, passed down from generation to generation in their families. It’s not much different than farmers. Today’s farmers, while some bigger than others, are still family farmers. The U.S. Department of Agriculture (USDA) reports the vast majority of farms and ranches in the United States are family owned and operated – in fact, 93 percent of the 2.1 million farms in the United States are family owned.
Data from the last census show the number of non-family corporate farms and their percentage of total sales have remained unchanged for two decades. What’s more, after decades of decline, USDA figures show the number of family farms has actually grown by about 4 percent.
I adapted this recipe with a few “twists”. From my family to yours!
1 cup sour cream
3 Tbsp shortening
3 Tbsp sugar
1/8 tsp baking soda
1 tsp salt
1 large egg, unbeaten
1 pkg dry yeast
3 cups flour
2 Tbsp butter
1/3 cup brown sugar
1 tsp cinnamon
In a large sauce pan, bring sour cream to a boil.
Remove from heat. Stir in shortening, sugar, baking soda and salt until well blended. Cool until lukewarm.
Add egg and yeast; stir until yeast is dissolved. Mix in flour.
Let double in bulk in warm place.
Roll out dough into a large rectangle.
Melt butter and spread evenly onto dough. Sprinkle brown sugar and cinnamon evenly onto dough surface. Lightly press in the sugar and cinnamon into dough.
Cut into 1 ½ inch strips. Twist in opposite directions to form a spiral stick. Press both ends of twist firmly to a greased cookie sheet.
Bake at 350 degrees for 15-18 minutes until golden brown.
Frost with powdered sugar frosting. Enjoy!