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CREAM HORNS


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Member since 2007

Serves 45 | Prep Time | Cook Time 10

Ingredients

1 cup butter - softened
1/2 cup shortening
3 cups flour
2 egg yolks - beaten
2 tsp. sugar
1 1/4 cups water
1 cup milk - lowfat okay
1/3 cup flour
1 cup shortening
2 Lbs. powdered sugar


Cream together butter and shortening with electric mixer.


Set aside.


Combine flour, egg yolks, sugar, and water.


Roll out onto floured surface.


Spread 1/4 of the butter/shortening mixture over dough.


Knead together.


Refrigerate for 1 hour.


Repeat last 4 steps until butter/shortening mixture is gone.


Roll out dough to 1/4 inch thick.


Cut into strips.


Wrap strips of dough all the way around metal Cream Horn forms.


Place dough covered forms on greased cookie sheet and bake in 425 degree oven for 10 minutes.


Cool.


Combine milk and flour together in saucepan.


Bring to boil, stirring constantly, then remove from heat.


Cool to room temperature.


Add shortening and powdered sugar to milk/flour mixture.


Beat well with electric mixer.


Scoop into icing bag and fill baked pastry shells.


Pairs Well With


Notes

To make these you need either dowels or those metal horn shapes. A bit fussy to make but light and tasty.

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