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GOURMET6.ZIP
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SPICEDOR
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1989-11-24
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SPICED OR PLAIN BUTTERHORNS
1/4 c. water
1 pkg. yeast
1 T. + 1/2 c. sugar
1/2 t. nutmeg
2 c. flour
1/2 t. cinnamon
Butter Frosting:
1-1/2 c. powdered sugar
1/4 c. softened margarine
1/2 t. salt
1 c. softened margarine
2 separated eggs
1/2 c. pecans or walnuts,
chopped
1/2 t. vanilla
1 T. milk, aboutCombine water, yeast and 1 T. sugar. Let stand in warm
place until yeast dissolves and mixture foams. Mix together
nutmeg, flour, cinnamon, salt and margarine as you would for pie
crust. Add egg yolks and yeast mixture. Blend well and form
into a ball.
Divide dough into 4 parts. Roll each into an 8- or 10-inch
circle onto wax paper. Cut into eight to ten wedges. Apread
each piece with mixture of egg white and 1/2 c. sugar and
sprinkle with nuts. Roll from wide end to pointed end to form a
horn. Bake on greased cookie sheet at 375 degrees for 12 to 15
minutes until lightly browned.
To make frosting, combine ingredients and beat until fluffy.
Frost when cooled.
If left unfrosted, can dust with powdered sugar or leave
plain. For non-spiced cookie, omit cinnamon and nutmeg.
Date Entered: November 23, 1989
By: Donna Kummer