From the dairy to you, milk goes through strict quality controls to ensure freshness, purity and great taste. Today’s recipe suggestion is a butterhorn recipe from 1985-86 Wyoming-Lackawanna Counties Dairy Princess and Pennsylvania Alternate Dairy Princess Jill Kutz.
Butter is a concentrated source of milk fat with some water and nonfat milk solids. It is made from milk, cream or both of these ingredients. Common salt may or may not be added.
BUTTERHORNS
1 C. BUTTER
2 C. small curd COTTAGE CHEESE
2 C. flour
1/8 tsp. salt
Beat well the BUTTER and COTTAGE CHEESE in electric mixer. Add flour and salt; blend well. Refrigerate overnight. Divide into 3 portions. Roll on lightly floured board, as a pie crust. Cut into 8 triangles with a pizza cutter or table knife. Starting on the larger end, roll into butterhorn shapes. Then gently curve the tip ends inward to form a slight C. Place on an ungreased cookie sheet, allowing 2-inches of space on all sides. Bake at 350 degrees for 30 to 40 minutes until golden brown. Frost with BUTTER frosting. Recipe follows.
BUTTER FROSTING:
1/3 C. BUTTER
5 T. CREAM CHEESE
1 lb. pkg. confectioners’ sugar
1 egg
1 tsp. vanilla
1/8 tsp. salt
1 T. MILK or CREAM
For BUTTER frosting, cream BUTTER and CREAM CHEESE well, and 1/3 of the confectioners’ sugar. Add egg and beat well. Add the rest of the sugar, vanilla, salt and MILK or CREAM. Beat very hard in mixer and frost rolls. Makes 24 servings.
— Jill Kutz, 1985-86 Wyoming-Lackawanna Dairy Princess and 1985-86 Pennsylvaia Alternate Princess
Wyoming-Lackawanna Dairy Princess 