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Show This Week's RECIPE . . . Quoting Mrs. Roe McDonald, "My favorite recipe is for butter-horns. butter-horns. An unusual twist to this recipe is the long slow rising of the dough. Because of it the rolls are light as a feather and have a melt-in-your mouth godness. When the dough is first mixed it will be soft and perhaps sticky. This basic recipe can be used to make other delicious rolls also crescents, frosted raisen rolls, cinnamon rolls, buterscotch pecan rolls, and finally a Swedish breakfast break-fast ring." 12-HOUR BUTTERHORNS 1 yeast cake 1 T. sugar Y2 cup butter or margine 1 cup lukewarm water y2 cup sugar 3 eggs, well beaten 34 tsp. salt 4 cups flour Crumble y'east cake and add' 1 tablespoon sugar. Mash together until they become a liquid. Melt butter, add milk and cook to lukewarm. luke-warm. Add yeast mixture and stir-thoroughly- Stir in sugar, beaten eggs and salt, and mix thoroughly. Add flour and stir well. Cover and allow to 'rise 5 or 6 hours. Turn out on a lightly floured board', knead once or twice and divide dough into' halves. Roll each half into a circle about Vs inch thick. Spread or brush with melted butter, and cut pie fashioned into 16 pieces- Roll each piece loosely from large end to sman ana piace on greasea cokie sheet, taking care not to crowd rolls. Allow to rise 5 to 6 hours. Bake at 375 deg. for 20 minutes or until lightly browned. Makes 32 butterhorns. An unusual recipe is one for beet jelly, which has been submitted sub-mitted by Mrs. Vern Allred- Her family enjoys it very much. Mrs. Allred stated that it is delicious and has somewhat the taste of currant jelly. |