GRANDMA'S BUTTERHORNS
These butterhorns are the ones my Grandma makes for every holiday and special occasion. They're cute little sweet rolls topped with a vanilla glaze.
Provided by Pinch of Yum - adapted from Grandma R's recipe
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
- Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
- Bake on greased cookie sheet and 350 for 30 minutes. Cool.
- Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.
Nutrition Facts : Calories 83 calories, Sugar 4.9 g, Sodium 51.2 mg, Fat 4.6 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 9 g, Fiber 0.1 g, Protein 1.7 g, Cholesterol 12.8 mg
BUTTERHORNS
another old recipe my mom would make. I loved helping making and twisting the dough. And of course the topping!
Provided by Donna Nelson
Categories Sweet Breads
Time 4h30m
Number Of Ingredients 9
Steps:
- 1. Mix together the first four ingredients as for pastry and set aside.
- 2. Set yeast in warm water and sugar, set aside for 10 minutes. Scald milk, cool and add egg. Add yeast to egg and milk and mix. Make a well in the pastry mixture, add the liquid all at once and mix thoroughly. Cover tightly in bowl with waxed paper and damp cloth and refrigerate at least 2 hours, no longer than 48 hrs.
- 3. Remove from fridge, flour board well and roll out paste to rectangle. Cut into 1" wide x 12" long strips (I use a pizza cutter). Twist and make into a circular shape. Place on greased or parchment papered cookie sheet and let rise 1 1/2 hours. Bake 12-15 minutes at 400F. Frost and sprinkle with your choice of nuts or coconut. toasted coconut is my personal favorite.
- 4. We used a very thin frosting of icing sugar and milk.
BUTTERHORNS
To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.
Provided by CPSC
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 10h15m
Yield 16
Number Of Ingredients 9
Steps:
- Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
- Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- After the dough has risen, punch down, cover, and refrigerate overnight.
- Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g
BUTTERHORNS
Butterhorns fall into two camps: savory or sweet. These are the latter, filled with a tender mince of nuts and topped with an almond-flavored frosting. Sweet butterhorns are a favorite of the in-house bakeries at the Bavarian Inn and Zehnder's of Frankenmuth, the two big all-you-can-eat chicken dinner restaurants in Frankenmuth, Mich. This recipe comes from Dorothy Zehnder, a founder of the Bavarian Inn. Tucking in the corners of each butterhorn before rolling helps contain the filling during baking.
Provided by Sara Bonisteel
Time 1h45m
Yield 36 butterhorns
Number Of Ingredients 18
Steps:
- Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
- In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
- Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
- Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
- Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
- About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
- Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.
GERMAN BUTTERHORNS
This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.
Provided by SweetFuzion
Categories Dessert
Time 16m
Yield 30 butterhorns, 30 serving(s)
Number Of Ingredients 16
Steps:
- Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
- When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
- Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
- Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
- At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
- Enjoy!
Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9
SWISS BUTTERHORNS
My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.
Provided by Taste of Home
Time 40m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.
Nutrition Facts :
ALMOND HORNS
Our powdered-sugar-dusted butter cookie gets its crunchy, crumbly texture from finely ground toasted almonds -- and its name from its characteristic curve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and extracts. Reduce speed to low. Mix in flour mixture and almonds until just combined. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
- Roll 1 tablespoon of dough into a 4-inch log; gently shape into a horseshoe. Repeat with remaining dough. Transfer to baking sheets lined with parchment.
- Bake cookies (rotating sheets halfway through) until pale golden, about 20 minutes. Transfer cookies to wire racks using a spatula; let cool completely. Transfer to waxed paper. Sift sugar over cookies. Cookies can be stored in an airtight container at room temperature 2 to 3 days.
BUTTERHORNS
This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.
Provided by Taste of Home
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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