Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 I quite familiar with the taste of German and Scandanavian pastries so when the heat dies down I will make these just as directed and I won't omit the butter. , Donnalilacflower <thelilacflower wrote: > > If you use butter make sure not to sub it. > There is a huge difference in taste in Swedish baking > when you use butter. The recipes are basic > ingredients, it's just the way it's prepared. You > need to go to the dessert folder and look in the > brownie folder for my Swedish white brownies, nope > it's not brownies with white chocolate. These are so > easy and the flavor is a true delight. > Donna > > --- wwjd <jtwigg wrote: > > > 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] > > > > > > > > > > > > > > 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 5, 2006 Report Share Posted August 5, 2006 what was the name of that king that ate himself to death on something like this? hugs, Chanda - jeweled_hookah Saturday, August 05, 2006 11:43 AM Re: Swedish Cream Horns thanks Donna I quite familiar with the taste of German and Scandanavian pastries so when the heat dies down I will make these just as directed and I won't omit the butter. , Donnalilacflower <thelilacflower wrote: > > If you use butter make sure not to sub it. > There is a huge difference in taste in Swedish baking > when you use butter. The recipes are basic > ingredients, it's just the way it's prepared. You > need to go to the dessert folder and look in the > brownie folder for my Swedish white brownies, nope > it's not brownies with white chocolate. These are so > easy and the flavor is a true delight. > Donna > > --- wwjd <jtwigg wrote: > > > 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] > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > > protection around > > > > > > > > > > > > [Non-text portions of this message have been > > removed] > > > > > > > > > > > Version: 7.1.394 / Virus Database: 268.10.7/409 - Release 8/4/2006 Quote Link to comment Share on other sites More sharing options...
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