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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scuffles (Cinnamon Twists) Recipe

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This recipe for Scuffles (Cinnamon Twists) is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups of flour
2 cups of butter or margarine
1 cup of milk
2 eggs (beaten)
2 tsp. baking powder
2 cups white sugar
8 tsp. cinnamon
Directions:
Directions:
Add flour and baking powder together in a large bowl, mix to combine. Cut butter into flour mixture until crumbly. Then add milk and eggs stirring just until it comes together to form a dough. Do not over knead. Cover and refrigerate. Dough rolls out easier when chilled.
Combine sugar and cinnamon. Sprinkle generous amount on the surface you will be rolling dough on.
Divide dough into 8 equal balls. Roll dough out into a circle (as you would a pie crust) on sugar/cinnamon mix. Cut the circle of dough into 8 triangle pieces (pizza cutter works great for this) start at the wide end of your triangle and roll dough towards the point (like a croissant)

Place on a cookie sheet and Bake at 350 degrees for 20 minutes

 

 

 

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