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Housky (Horns) Recipe

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This recipe for Housky (Horns), by , is from Mazzola & Novak , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joesie and Jaime Schmotzer


3 cups flour (Robin Hood preferred)
2 Tbs. sugar
C Crisco
1 tsp salt
1 C milk minus 3 Tbs.
1 cake yeast ( of a large cake fresh yeast)
3 Tbs. hot water
tsp. sugar
Caraway seeds, poppy seeds, or coarse salt for toppings

Scald milk in small pan and let cool to luke warm.

In a small bowl, dissolve yeast in the 3 Tbs of hot water and tsp sugar. Let it rise 10 minutes.
Into a mixing bowl, sift together the flour and salt. Make a well
and into it put the sugar, cooled scalded milk, and yeast mixture.
Add the melted and cooled shortening. Mix all together well.
Use dough hook on mixer to knead 5 minutes Cover bowl and let rise until double in bulk--1 hour.

Remove dough from bowl onto slightly floured board. Knead lightly. Let stand 15 minutes to "come back".
Roll into large circle inch thick Cut into pie-shaped wedges. Roll-from wide end to narrow
stretching a bit as you roll. Place on parchment covered baking sheet and shape into crescents.
Brush tops with beaten egg and sprinkle with caraway seed, poppy seed or salt.
Let rise uncovered for 30 minutes. Bake in 400 degree oven 15-20 minutes.
If you prefer braided housky, roll dough out into rectangle and cut into strips inch wide
and 6 inches long; braid three strips and press ends together. Finish as above.

Personal Notes:
Personal Notes:
When making housky we make double the recipe and always make the braided shapes. The hardest thing is to take time to let the dough raise enough. We use the lowest temperature in the oven to help it raise.
Making housky with Grandpa Rich is a very special treat for us.




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