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Filled Butter Horns - Alice Kuhar's Recipes

4 cups flour 1 cup butter
4 egg yolks
2 pkgs. dry yeast
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup sour cream
1 egg, beaten
1 tablespoon half & half

Filling Ingredients:
2 egg whites
1-1/2 cups sugar
2-1/2 to 3 cups fine chopped nut
DAY BEFORE: With a pastry blender, work flour and butter together as for pie crust. Combine yolks, yeast, salt, sugar and sour cream and add to flour mixture, stirring just until dough holds together. Pinch off pieces of dough and roll into 50 balls, handling dough as little as possible. Place balls on cookie sheet and cover with wax paper and a towel to prevent drying. Place in refrigerator overnight or at least 8 hours.

Remove from refrigerator and let stand at room temperature for 30 minutes before rolling out. With a floured rolling pin, on floured surface, roll out a hall of dough to 1/8-inch thickness. Spread on about 1/2 teaspoon nut filling and roll as for jelly roll, shaping to form a crescent. Repeat with remaining dough pieces. Place on a greased cookie sheet and bake for 5 minutes. Remove from oven and brush tops with mixture of beaten egg and half & half. return to oven to bake about 20 minutes longer or until golden.

FILLING: Beat egg whites until frothy, gradually add sugar, beating until stiff peaks form. Fold in nuts. Prepared fruit filling may be used in place of nut filling.

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