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BUTTERHORNS Recipe

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This recipe for BUTTERHORNS is from The Ford Family 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:  
4 cups all-purpose flour
1 tsp salt
1 package active dry yeast
1/2 cup butter or margarine
3/4 cup shortening
3 egg yolks
l cup sour cream (can use lite sour cream)
1 tsp vanilla extract

MERINGUE FILLING
3 egg whites
1 cup sugar
1 tsp. vanilla extract
1/2 to 1 cup finely chopped nuts
Beat eggs whites until stiff; add sugar and vanilla, and beat 2 to 3 minutes. Blend in nuts. Yield: 2 1/2 to 3 cups.

BUTTER FROSTING
2 cups powdered sugar
1/4 cup melted butter or margarine
1/4 cup milk
1/4 tsp. salt
2 tsp vanilla extract
1 (3 oz) package cream cheese (optional) do not use lite cream cheese
Combine all ingredients and beat thoroughly. Yield: about 2 cups.
Directions:
Directions:
Combine flour, salt, and yeast; cut in butter and shortening, until the mixture resembles coarse cornmeal. Beat egg yolks; blend in sour cream and vanilla. Stir yolk mixture into flour, mixing thoroughly.
Divide dough into 4 equal parts, and shape into a ball. Chill thoroughly.
Lightly sprinkle a pastry cloth or board with sugar. Work with one pastry at a time, keeping the others chilled.
Roll each ball into a 12-inch circle, and cut into 12 wedge-shaped pieces. Spread each wedge with Meringue Filling; roll up, starting at large end. Place point end of each roll down so it will not unroll, and curve into crescent. Bake at 375 for 12 min. or until lightly browned. Spread with Butter Frosting while hot.
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
This recipe is one that the girls and I made together every Christmas. It brings back many happy memories.

 

 

 

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