"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

Jean Garner's Nut Horns Recipe

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This recipe for Jean Garner's Nut Horns, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. shortening
4 eggs, slightly beaten
1 C milk
1 pkg. dry yeast
1 grated lemon
5 C. flour
1 tsp. salt
2 T. sugar

Directions:
Directions:
Melt shortening, add sugar, salt and beaten eggs. Dissolve yeast in warm milk and add to above. Add flour until dough forms, let rise in refrigerator 2 hours or overnight. Roll into walnut sized balls and roll between 2 sheets or waxed paper (will be a long oblong shape) Place about 1 tsp. filling at top edge and roll, curve ends slightly to make horn shape. Place on greased cookie sheet and bake at 375 for about 12 minutes or until bottom is slightly browned -- cool and roll in powdered sugar.

Filling:
1/2 C. milk
1 C. sugar
1 T. honey
1 lb. ground nuts
Mix all ingredients together. If too thick, add more milk.

Personal Notes:
Personal Notes:
Not a lot of instruction written for these, but I've made them so I was able to edit. This recipe is a very old, good recipe, probably from Jean's family. Jean Garner was a life-long friend of June's. .

 

 

 

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