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.
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
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
COTTAGE CHEESE BUTTERHORNS
Yet another of my mom's delicious recipes that I now make myself. These little treats take a bit of work, but are worth the effort. They also freeze nicely. Prep time does not include refrigeration time for dough.
Provided by CrystalB
Categories Dessert
Time 1h
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Cream together margarine and cottage cheese.
- Add flour and salt.
- Chill dough four hours or overnight for easier handling.
- Divide dough into 4 parts.
- Roll each part out very thinly on floured surface.
- Cut each part into 12 wedges and roll up from wide to narrow of each wedge.
- Bake at 325F for 30 to 35 minutes.
- Brush with glaze while still warm.
Nutrition Facts : Calories 840.3, Fat 49.9, SaturatedFat 10.4, Cholesterol 12.9, Sodium 919.5, Carbohydrate 80.7, Fiber 1.8, Sugar 29.9, Protein 17.7
BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN
One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)
Provided by Karen..
Categories Dessert
Time 40m
Yield 64 cookies
Number Of Ingredients 10
Steps:
- Cream butter, cream cheese, and sugar until soft.
- Sift in the flour and mix to make a soft dough.
- Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
- Refrigerate for at least 30 minutes.
- Make the filling by mixing all ingredients in a small bowl.
- Preheat oven to 375*.
- Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
- Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
- Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
- Starting from the base of each triangle, roll up to form spirals.
- You can curve them into crescents if you like.
- Continue with the other 3 disks of dough.
- Place on baking sheets and brush with egg white glaze.
- Sprinkle lightly with granulated sugar.
- Bake until just golden, about 10 minutes.
- For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
- Continue as above but bake for 15-20 minutes.
GRANDMA WOMACK'S BUTTERHORN COOKIES
These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.
Provided by Douglas Womack
Categories Desserts Cookies Butter Cookie Recipes
Time 3h
Yield 36
Number Of Ingredients 7
Steps:
- Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine sugar, walnuts, and cinnamon in a small bowl.
- Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
- Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 10.1 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 4.3 mg, Sugar 4.3 g
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 :
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.
NUT-FILLED BUTTERHORNS
These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort. -Michael Engerson, Hustisford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. , For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
HUNGARIAN BUTTERHORNS
Make and share this Hungarian Butterhorns recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Soften the yeast in warm water.
- Stir in the 1 tsp.
- sugar.
- Let stand in warm place until bubbly.
- This will take about four minutes.
- Cut the butter into the flour with a pastry blender.
- Stir in the yeast mixture and the egg yolks.
- Shape dough into a ball.
- Let rest about 30 minutes.
- Beat the egg white until stiff.
- Beat in the remaining sugar to make a thick meringue.
- Fold in the nuts.
- Set aside.
- Roll dough into a 16 inch circle and cut into 16 wedges.
- Spread meringue onto the dough.
- Roll each wedge from wide end to the tip.
- Place onto a greased baking sheet.
- Bake 350 degrees for 20 minutes, until golden.
- Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
- Frost each cookie.
BUTTERHORN CHRISTMAS COOKIES
This recipe has been in our family for many years. They are a tad bit tedious but very much worth it.
Provided by Jennifer Iadevaia
Categories Dessert
Time 3h15m
Yield 36-48 cookies
Number Of Ingredients 9
Steps:
- In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
- With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
- Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
- In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
- Preheat oven to 350°
- Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
- Spread egg white with pastry brush on circle.
- Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
- Spread walnut mixture and roll starting at curved edge.
- Place cookies point side down about 1 1/2- inches apart.
- In cup beat 1 egg and ½ teaspoon sugar.
- Brush cookies.
- Bake 15-20 minutes.
BUTTERHORN DINNER ROLLS
Butterhorn dinner rolls date all the way back to colonial times, but I've streamlined the process to make this recipe easier for new and inexperienced bakers. These classic dinner rolls are light but rich, and slightly sweet. They're perfect for special occasions or holiday dinners, alongside any main course.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
- While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
- Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
- Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
- Cover and let rise until almost doubled in size, about 1 hour.
- Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
- Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
- Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
- Let rolls sit until they puff up a little, 15 to 20 minutes.
- Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
- Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 278.5 mg
ALMOND BUTTERHORNS
These are very light and flavorful rolls. The filling gives them a wonderful taste.
Provided by Taste of Home
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight., Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon zest and remaining butter; mix well. Spread a third over each circle of dough. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. , Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.
Nutrition Facts :
COTTAGE BUTTERHORNS
Start the dough for these attractive crescents the night before, and you'll have rich, flaky golden rolls the next morning to enjoy with your coffee. A sweet drizzle makes the buttery rolls hard to resist.-Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-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 25-30 minutes or until golden brown. Cool on pans on wire racks., For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 112mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
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