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Cream Horns Recipe

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This recipe for Cream Horns is from Rosemary's Collections, 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:  
Dough:
3 cups sifted flour
1/2 tsp salt
1 cup ice cold water
2 egg yolks
Filling:
1/2 c. shortening
1/2 c. oleo
1 c. sugar
1 egg white
2 tsp vanilla
1/2 c. hot milk

Directions:
Directions:
Filling: Put aside 2 cups chilled, not hard oleo.
Combine flour, salt, water, and egg yolks. Mix well until a ball is formed. Place on a floured plate, cover with wax paper and refrigerate about 1 hour.
Roll out dough to form a rectangle. Spread 1/2 cup of chilled oleo down the center, fold over balance of dough envelope fashion so that all edges meet exactly. Press edges slightly to seal in air. Chill one hour, follow same procedure, permitting mixture to refrigerate about one hour each time until all the oleo has been used.
Place on floured plate, cover with wax paper and chill in refrigerator overnight. The following day, divide dough into 3 parts. Work on one part at a time, keeping balance of dough in refrigerator. Roll out dough about 1/8" thick, cut into strips 4"x1". Wind each strip around form, press slightly. Bake 350 about 12 minutes or until lightly browned. Cool then slip off of forms.

Filling: Cream shortening and oleo together, add sugar mix well. Add egg white and vanilla mix well. Add hot milk, one tablespoon at a time and beat until creamy. Fill cream horns with pastry tube. Enjoy.

 

 

 

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