6 c. flour
1 c. sugar
1/2 lb. butter
3 eggs
1 tsp. vanilla
3 c. milk
3 tbsp. sour cream
2 yeast cakes

Crumb butter, flour and sugar; add eggs, vanilla, milk and sour cream. Take yeast and mix with warm milk and 2 teaspoons sugar, add yeast last. Add to top - crumbled ginger snaps and sour cream of butter. (Let rise for 2 hours before baking.) Bake 3/4 hour.