Horns
Yield
12 servingsPrep
20 minCook
25 minReady
60 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 | tablespoon |
water
warm |
|
| 1 | cup |
butter
|
|
| 2 | tablespoons |
cream
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | x |
orange marmalade
orange |
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
yeast, active dry
|
|
| 15 | ml |
water
warm |
|
| 237 | ml |
butter
|
|
| 3E+1 | ml |
cream
|
|
| 414 | ml |
all-purpose flour
|
|
| 1 | x |
orange marmalade
orange |
*
|
| 1 | x |
sugar
|
*
|
Directions
Dissolve yeast in water.
Cream butter. Blend in dissolved yeast and cream.
Gradually add flour, mixing until well blended. Drop level teaspoons of dough on greased baking sheet.
Shape into horns, crescents or rounds.
Make light indentation in center.
Fill with marmalade. Sprinkle with sugar.
Let stand in warm place for 10 to 15 minutes or until dough is light.
Bake at 325 for 20 to 25 minutes or until delicate light brown.
