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.