Chokecherry Twister


  • 1/2 cup coarse sugar granules (125ml)
  • 2 tablespoons chokecherry powder
  • 1 package refrigerated biscuits (10 biscuits)
  • 1/4 cup melted butter (75ml)
  • 2 tablespoons chopped almonds
  • 3 ozs. Native Black Cherry Syrup (100ml)


    Combine sugar, syrup and chokecherry powder. Roll biscuits, each to a 9 inch rope; bring ends together and seal. Dip in melted butter, then in the chokecherry-sugar mixture. Twist; place on greased baking sheet. Sprinkle with almonds.

    Bake in 450 oven for about 10 minutes. Makes 10 rolls.