"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

Butterhorns Recipe

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This recipe for Butterhorns, by , is from The Rankin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beatrice Rankin
Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup scalded milk
1 pkg. yeast
3 beaten eggs
1/2 cup lard
1/4 cup sugar
1 1/4 tsp salt
4 to 4 1/2 cups flour

Directions:
Directions:
Scald milk in saucepan or microwave. Add lard to melt. Stir in sugar and salt. Mixture needs to be warm, but NOT hot. Add yeast, stir in to dissolve. Add eggs. Stir in flour. Knead well on floured surface. Let rise once (doubled) - punch down, divide in half, and roll each half into a circle. Cut circles in eighths. Roll each piece into crescent. Let rise again. Bake at 400 until golden brown.

Number Of Servings:
Number Of Servings:
16 rolls
Personal Notes:
Personal Notes:
Start early and one recipe is NEVER enough. :)

 

 

 

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