"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Butterhorns Recipe

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This recipe for Butterhorns, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Saturday, October 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
2 cups all-purpose flour 1/4 teaspoon salt
1/2 cup cold margarine
1/3 cup cold butter
1 egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Directions:
Directions:
In a large bowl, combine flour and salt. Cut in margarine and butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. Divide dough into thirds.
On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the fill­ing over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. Bake at 350 for 15-18 minutes or until lightly browned. Combine all glaze ingredients and spread on warm rolls if desired.

Number Of Servings:
Number Of Servings:
Yield: 3 dozen.
Personal Notes:
Personal Notes:
There was a time when I loved to bake. All the time! In fact, I really couldn't cook real food at all when Bill and I married. He lost 20 pounds the first year.

 

 

 

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