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Full Online Book HomeLearning KitchenPastries - Pastry - Butterhorns
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Pastries - Pastry -  Butterhorns Post by :mondd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2341

Click below to download : Pastries - Pastry - Butterhorns (Format : PDF)

Pastries - Pastry - Butterhorns

1 cup butter, softened
12 oz. cottage cheese (1 1/2 cups)
dash salt
2 cups all-purpose flour

2 Tbsp. butter, melted
2 tsp. milk
1/2 tsp. vanilla
2 cups powdered sugar

Cream butter and cheese together with mixer until blended; beat in salt and flour until smooth. Cover; refrigerate 4 hours or overnight.

Divide into 3 parts; form into balls. On lightly floured surface, roll out flat into circles 12" in diameter. Cut into 12 pie-shaped wedges. Roll each wedge from wide to small end. Place on greased cookie sheet with tips turned under. Bake at 350°F for 30 minutes or until light golden brown.

While butterhorns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely; store covered in containers.

Makes 36 melt-in-your-mouth butterhorns.
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Pastry: 2 eggs 1 cup lard 1 cup milk 2 teaspoons baking powder 1/2 teaspoon salt 3 cups flour 1 teaspoon vanilla Filling (triple for pastry above): 2 eggs -- well beaten 1 cup cottage cheese 1/2 cup sugar 2 tablespoons flour 1/2 cup sour cream cinnamon Preheat oven to 350° F.For pastry, mix eggs, lard, salt and vanilla together. Add milk, baking powder and flour. Mix as you would a pie dough. Makes 6 shells. For filling: Mix all together well. Put into prepared shells and sprinkle with cinnamon. Bake for 30 minutes at 350*

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Pastry: 1 1/2 cups (3) sticks butter (salted) 4 cups all purpose flour 1 cup ground pecans 2/3 cup cold water 1 egg beaten Filling: 1/2 cup (1 stick) butter 1/2 cup sugar 1/4 cup all purpose flour 1 cup ground pecans Pastry: In large bowl, combine all pastry ingredients except water and egg. Blend well. Add water, mix well. Refrigerate 2 to 3 hours or overnight. Heat oven to 375 degrees. Butter cookie sheet or pizza pan. To make filling: In another large bowl, beat 1/2 cup butter and sugar til well blended. Add 1/4 cup flour