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Kiflie - Alice Kuhar's Recipes

(Nut Butterhorns)(From "Pots and Pans Cookbook)
Dough Ingredients:
2 cups sifted all-purpose flour
1/2 cup butter
1/4 teaspoon salt
2 egg yolks
1 cake (5/8 oz.) compressed yeast
1/2 cup sour cream

Filling Ingredients:
1 cup finely ground walnuts
1 teaspoon vanilla
1/2 cup sugar
2 egg whites, stiffly beaten
Dough Directions:
Sift flour and salt into mixing bowl. Crumble in yeast. Cut in butter with a pastry blender until mixture is crumbly. Add egg yolks and sour cream and mix well. Form into a ball and place on a lightly floured board or pastry cloth and knead until smooth, about 5 minutes. Divide dough into 3 parts. Wrap in waxed paper and chill for two hours or more.

Filling Directions:
Heat oven to 375 degrees. Combine walnuts and sugar. Fold into stiffly beaten egg whites. Add vanilla and blend. Set aside.

Sprinkle pastry cloth or bread board with confectioners sugar and roll one part of dough into a 9-inch circle. Cut circle into 8 pie-shaped wedges. Fill the wide end of each wedge with a rounded teaspoon of filling and roll from wide end to point. Tuck point underneath. Repeat this process with remaining 2 parts of dough.

Place kifle on lightly greased baking sheet and brush with melted butter. Bake in 375 degree oven for 20 to 25 minutes or until golden brown. Dust with confectioners sugar. Makes 24 kifle.

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