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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Kay Neuman's Nut Horns Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 lb. butter or magarine, melted [you may use half butter and half
margarine,
but not spread]
14 1/2 oz. can evaporated milk
6 eggs, beaten
1 cake regular compressed yeast
1/2 teaspoon salt
about 8 c. sifted all purpose flour
granulated sugar

Nut filling
2 c. of walnut pieces
1 c. of hot milk
1/4 c. sugar
3 T. butter
1/3 c. honey
1/4 tsp. salt
Directions:
Directions:
Combine butter, evaporated milk and eggs. Crumble yeast, add to mixture,
stirring to dissolve. Add salt, mix in flour, using just enough to make a
firm dough. After awhile you have to knead in the flour. Place in a
greased bowl:
turn dough over to bring greased side up. Cover with wax paper, then damp
towel and refrigerate overnight.

Break off pieces of dough the size of a walnut. With a rolling pin, roll
very thin in granulated sugar. Spread with nut filling and roll up like
tiny jelly roll,pressing down ends with tins of fork to hold in the filling,
and turning ends toward each other [to form a crescent].

Place on ungreased baking sheets and bake moderately hot oven 350 degrees
for 15-20 minutes, or until lightly brown.

Nut Filling:
Grind nuts in a food grinder. Add milk, sugar, butter and honey, stirring
constantly. Bring to boil, add eggs and salt. Reduce heat and cook until
thick, stirring constantly. Cool before using.
Number Of Servings:
Number Of Servings:
Yield 10 dozen rolls[120]
Personal Notes:
Personal Notes:
Kay Neuman was a Pittsburgh (PA) icon. She had one of the very first TV
cooking shows, plus a newspaper cooking column back in the 50's. Some of
her recipes are legendary.Mom learned to cook from watching her show.

 

 

 

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