Couldn't boil water, but cooked like an angel




My husband's wonderful grandmother Christine or "Grandma," as her grandkids called her, used her exemplary cooking skills to show her love to her family, everyone appreciated and looked forward to her being in the kitchen. That meant something delicious was going to appear. 


Before I share the recipe for her legendary cinnamon twists let's see how this all came about.Special thanks go out to my wonderful Mother-in-law Hilda for sharing the story and recipe.


Grandma and her husband Hicklin (Grandad) were newlyweds who lived in Gainesville, Florida. He was a student at the University of Florida. I'm sure her husband wanted to eat when he'd come back to their place at a rooming house. There was only one little problem . . . Grandma (Christine) didn't even know how to boil water. True story. So their landlady taught her how to cook these cinnamon twists and many other scrumptious meals.

You never know how a person's singular act of kindness can filter through generations of a family. 

Mother's Cinnamon Twists


1 c sour cream
1/4 tsp baking soda
1 tsp salt
2 T shortening
3 c flour
1 yeast packet in 1/4 c warm water
1/4 c sugar
2 eggs
2 T butter (softened)
1/3 c white sugar
2 tsp. cinnamon


Glaze:
1 c powdered sugar
1/2 tsp vanilla
1-2 T milk


Heat cream in a pan on the stovetop, add shortening, sugar, salt, soda, eggs. Beat together, add the yeast and flour. Knead on wax paper.
Let rest 10 minutes, roll out and spread softened butter, sugar, and cinnamon.
Fold over top to bottom, cut into one-inch strips. Twist strips.
Put in a greased pan and let rise until doubled (about an hour).
Cook in a 375-degree oven until done (approx. 15 minutes) 
Mix glaze ingredients together, adding enough of the milk to spread over warm cinnamon twists. 

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