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Nut Horns

Originally Ella May Steigerwald's recipe, submitted by Maureen "Mitzi" Hill, who works at Reed Smith Shaw & McClay, Downtown.

4 1/2 cups flour
1/2 pound margarine
1 small cake of yeast, broken up into flour (we added package of dry to flour)
1 teaspoon salt
5 tablespoons sugar
4 egg yolks, beaten
1/2 pint sour cream

1/2 box brown sugar (about 1 cup)
4 egg whites, beaten until peaks form
1 pound ground walnuts

Crumble yeast between your hands and add to the dry ingredients. Blend dry ingredients and margarine together. Add egg and sour cream to dry ingredients, using a fork to blend together. Mix and then wrap in waxed paper and refrigerate overnight.

Keep the dough refrigerated and only cut so much dough into little sections, rolling each section out onto a powdered sugar board as you would do a pie crust. (Keeping the additional dough refrigerated helps when rolling out the remaining sections of dough.) Cut dough into triangle wedges. Spread each section with the nut filling and roll, starting with the wide side of the dough. (If you use more walnuts than this recipe calls for, increase the brown sugar accordingly and add milk into the nut mixture, making it more spreadable.)

Place on a greased cookie sheet seam side down, slightly curving the horn. Nut horns are approximately 4 inches long. Bake 12 to 15 minutes in 425-degree oven. (Check at 10 minutes.) Place on freezer paper (paper side up) to absorb the grease. Store in container separating the layers with waxed paper. This recipe also freezes well. Makes about 5 dozen.

Tested by Karen Carlin

Thursday, December 02, 1999

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