Butter Horns

This is an odd one. I’ve never seen a recipe for sweet butter horns. It’s also a little odd that the recipe doesn’t include any butter, though I suppose one could use butter-flavor shortening and see how that goes. I might have to try this one just because it’s so strange.

From a box sold in Columbiaville, Michigan.

Butter Horns

3/4 c. shortening
4 c. flour
1/2 c. sugar
1/2 tsp. salt

Work all together like a pie crust. Heat a large cup of milk just lukewarm. Put yeast cake in a little of the milk and let soak.

Beat 2 eggs and add to milk. Mix all together (will be soft–that’s o.k.) Set in a cool place overnight so won’t raise.

Place on bread board in morning. Divide in 6 piles. Roll from big end and be sure point is underneath side on greased pan. Place in warm place for two hours or longer. Bake for 15 or 20 minutes at 375. Roll in powdered sugar while warm.

Yesterdish reminder: A cake of yeast equals two and a quarter teaspoons of dry yeast.

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