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Cream Horns II Recipe

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This recipe for Cream Horns II is from Mama Kim Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter - softened
½ cup shortening
3 cups flour
2 egg yolks - beaten
2 tsp. sugar
1 ¼ cups water
1 cup milk - low fat okay
1/3 cup flour
1 cup shortening
2 Lbs. powdered sugar
Directions:
Directions:
-Cream together butter and shortening with electric mixer. Set aside.
-Combine flour, egg yolks, sugar, and water.
-Roll out onto floured surface.
-Spread ¼ of the butter/shortening mixture over dough.
-Knead together.
-Refrigerate for 1 hour.
-Repeat last 4 steps until butter/shortening mixture is gone.
-Roll out dough to ¼ inch thick. Cut into strips.
-Wrap strips of dough all the way around metal Cream Horn forms.
-Place dough covered forms on greased cookie sheet and bake in 425

Optional fill recipe:
1 cup milk, 1/3 cup flour -bring to boil stirring constantly, remove from heat and cool to room temperature.
Beat 1 cup shortening with 2lb powdered sugar into milk/flour mixture, scoop into pastry bag and pipe into horns

degree oven for 10 minutes.
-Cool.
-Combine milk and flour together in saucepan.
-Bring to boil, stirring constantly, then remove from heat.
-Cool to room temperature.
-Add shortening and powdered sugar to milk/flour mixture.
-Beat well with electric mixer.
-Scoop into icing bag and fill baked pastry shells.

 

 

 

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