Butter Horns Jan
Peterson
1 cup margarine 1
cup cold milk
2 pkg. yeast
softened in 1/4 cup warm water 1
tsp. salt
3 eggs 1/4
cup sugar
4 cups flour
Mix margarine, flour and salt as for pie crust.
Beat the eggs by hand or by mixer until well beaten. If using mixer, turn to
No. 1 and add sugar, milk and yeast. Add by hand to flour mixture and blend
well. The mixture will look lumpy. Cover with plastic or a dish and refrigerate
overnight. Dump out on a floured board. Form a ball. Cut in4equal parts. Roll
each in a 12-inch circle and divide into 12 pie shaped pieces. Brush with
softened butter and sprinkle with brown sugar and chopped nuts. Roll each, starting
at the wide end and roll up placing point down on greased cookie sheet. Cover
with plastic and let rise until double (about an hour). Bake 10 to 12minutes at
350. Drizzle with icing while hot.
Butter Horns Icing
2 cups powdered
sugar 1/2
tsp. vanilla
3 Tbsp. water.