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Friday, March 19, 2010


This recipe is another family favorite, originally given from my Grandma (dad's side) to my mom, and one that I've eaten many times, but never made myself or even had a clue of how to make. One day my sister Julia and I started talking about these and she suggested that I make them. My mom emailed me the recipe (thanks mom!) and after reading through it a few times, I nervously went for it.

My mom was right; this recipe isn't hard per se, but it is rather putsy. The dough is a little hard to work with and it's easy to get frustrated when trying to roll each piece into a large circle. However, I'm glad I tackled this recipe and even more glad I can now make these whenever I want :) These turned out smaller than I remembered, but maybe that's just my kid-memory picturing them as huge! While the size surprised me, the taste was all too familiar and one bite brought me back to childhood. It's always so fun to eat something you haven't had in years!

*makes 32

-1 package dry yeast
-1 tsp sugar + 1 1/4 cup sugar, separated
-1/4 cup warm water
-2 eggs, separated
-1/2 tsp cinnamon
-1/2 cup chopped walnuts
-2 cups flour
-1 tsp salt
-1/2 cup shortening
-1/2 cup butter
-Optional: powdered sugar & milk, for glaze

1. In a small bowl, mix yeast, 1 tsp of sugar, and 1/4 cup warm water. Set aside and allow yeast to dissolve.
2. Beat two egg whites until stiff. Beat in 1/2 cup of sugar. Set aside.
3. In another small bowl, mix 3/4 cup sugar, cinnamon, and walnuts. Set aside.
4. In a large bowl, add the flour and salt. Cut in shortening and butter and blend with a pastry cutter until mixture is crumbly. Pour in the two beaten egg yolks and mix. Add yeast mixture to the flour mixture and mix until a dough forms (works best to use your hands).
5. Form dough into a circle. Cut into 4 equal pieces. Roll each piece into a circle (it is impossible to roll into a perfect circle, but just shape the best you can).
6. Brush egg whites onto circle, then sprinkle with cinnamon sugar mixture. Using a knife, cut the circle into 8 equal pieces.
7. Roll each individual piece toward the middle, beginning with the wide end and moving toward the narrow end.
8. Place on a greased baking sheet.
9. Repeat with 3 remaining pieces of dough.
10. Bake pans at 375F for 10-13 minutes, until butterhorns are cooked through and lightly browned.
11. All to cool and, if desired, drizzle with a powdered sugar/milk glaze (just mix small amounts of milk and powdered sugar until desired consistency is reached).
*note--there will be lots of egg whites left over!