Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 These are melt in your mouth good. My farmor <-(grandma's) recipe. Swedish Cream Horns 2 cups flour 3/4 cup sour cream 1 egg yolk (large egg) 2 sticks (1 cup) butter Note: (marg. will work but it's not traditional and the butter makes the flavor) Filling: 3/4 cup sugar 1 tsp. cinnamon 1/2 tsp. cardamom 3/4 cup chopped pecans, walnuts or hazelnuts Glaze: Powdered sugar Dash cardamom Vanilla Water Cookie Dough: Mix together ingredients for cookie dough and form into a ball. Wrap in waxed paper or plastic wrap and chill at least 3 hours. Divide dough into thirds. On well floured board, roll each third into large circle (approximately 12 inches). Cut into 12 to 16 wedges. Filling: Mix together ingredients for filling. Pprinkle over wedges evenly. Roll from wide end to form crescent. Place on lightly greased cookie sheet. Bake approximately 15 to 20 minutes. Glaze: Mix glaze ingredients together to make a thin glaze to drizzle over butter horns when cool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 These sound very, very good, but where is the cream? Thanks for sharing this. Judy - Donnalilacflower GROUP Friday, August 04, 2006 10:03 PM Swedish Cream Horns These are melt in your mouth good. My farmor <-(grandma's) recipe. Swedish Cream Horns 2 cups flour 3/4 cup sour cream 1 egg yolk (large egg) 2 sticks (1 cup) butter Note: (marg. will work but it's not traditional and the butter makes the flavor) Filling: 3/4 cup sugar 1 tsp. cinnamon 1/2 tsp. cardamom 3/4 cup chopped pecans, walnuts or hazelnuts Glaze: Powdered sugar Dash cardamom Vanilla Water Cookie Dough: Mix together ingredients for cookie dough and form into a ball. Wrap in waxed paper or plastic wrap and chill at least 3 hours. Divide dough into thirds. On well floured board, roll each third into large circle (approximately 12 inches). Cut into 12 to 16 wedges. Filling: Mix together ingredients for filling. Pprinkle over wedges evenly. Roll from wide end to form crescent. Place on lightly greased cookie sheet. Bake approximately 15 to 20 minutes. Glaze: Mix glaze ingredients together to make a thin glaze to drizzle over butter horns when cool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 It's in the dough, the sour cream, different type recipe. They are so good and the nit and spice inside is so yummy. Doesn't have a creamy filling like a cream filled donut. I posted because this is our version and wasn't sure what type she was looking for, we call this cream horns. Donna --- wwjd <jtwigg wrote: > These sound very, very good, but where is the cream? > Thanks for sharing this. > Judy > - > Donnalilacflower > GROUP > Friday, August 04, 2006 10:03 PM > Swedish Cream Horns > > > These are melt in your mouth good. > My farmor <-(grandma's) recipe. > > Swedish Cream Horns > > 2 cups flour > 3/4 cup sour cream > 1 egg yolk (large egg) > 2 sticks (1 cup) butter > Note: (marg. will work but it's not traditional > and the butter makes the flavor) > > Filling: > > 3/4 cup sugar > 1 tsp. cinnamon > 1/2 tsp. cardamom > 3/4 cup chopped pecans, walnuts or hazelnuts > > Glaze: > > Powdered sugar > Dash cardamom > Vanilla > Water > > Cookie Dough: Mix together ingredients for cookie > dough and form into a ball. Wrap in waxed paper or > plastic wrap and chill at least 3 hours. Divide > dough > into thirds. On well floured board, roll each > third > into large circle (approximately 12 inches). Cut > into > 12 to 16 wedges. > > Filling: Mix together ingredients for filling. > Pprinkle over wedges evenly. Roll from wide end to > form crescent. Place on lightly greased cookie > sheet. > Bake approximately 15 to 20 minutes. > > Glaze: Mix glaze ingredients together to make a > thin > glaze to drizzle over butter horns when cool. > > > > Tired of spam? Mail has the best spam > protection around > > > > > > [Non-text portions of this message have been > removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 ok that makes sense. I love the way this recipes sounds. I'm going to have to make it soon. Judy - Donnalilacflower Friday, August 04, 2006 10:28 PM Re: Swedish Cream Horns It's in the dough, the sour cream, different type recipe. They are so good and the nit and spice inside is so yummy. Doesn't have a creamy filling like a cream filled donut. I posted because this is our version and wasn't sure what type she was looking for, we call this cream horns. Donna --- wwjd <jtwigg wrote: > These sound very, very good, but where is the cream? > Thanks for sharing this. > Judy > - > Donnalilacflower > GROUP > Friday, August 04, 2006 10:03 PM > Swedish Cream Horns > > > These are melt in your mouth good. > My farmor <-(grandma's) recipe. > > Swedish Cream Horns > > 2 cups flour > 3/4 cup sour cream > 1 egg yolk (large egg) > 2 sticks (1 cup) butter > Note: (marg. will work but it's not traditional > and the butter makes the flavor) > > Filling: > > 3/4 cup sugar > 1 tsp. cinnamon > 1/2 tsp. cardamom > 3/4 cup chopped pecans, walnuts or hazelnuts > > Glaze: > > Powdered sugar > Dash cardamom > Vanilla > Water > > Cookie Dough: Mix together ingredients for cookie > dough and form into a ball. Wrap in waxed paper or > plastic wrap and chill at least 3 hours. Divide > dough > into thirds. On well floured board, roll each > third > into large circle (approximately 12 inches). Cut > into > 12 to 16 wedges. > > Filling: Mix together ingredients for filling. > Pprinkle over wedges evenly. Roll from wide end to > form crescent. Place on lightly greased cookie > sheet. > Bake approximately 15 to 20 minutes. > > Glaze: Mix glaze ingredients together to make a > thin > glaze to drizzle over butter horns when cool. > > > > Tired of spam? Mail has the best spam > protection around > > > > > > [Non-text portions of this message have been > removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Happy to hear everyone enjoyed them. I haven't made them in 2 years. I will make them during the holidays this year. Donna --- greatyoga <greatyoga wrote: > Donna > > The recipe you gave for Swedish Cream Horns were a > big hitat our abode. > > GB > Quote Link to comment Share on other sites More sharing options...
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