Grandma’s Butterhorns

Butterhorns

Why are these little bite-sized nuggets of rolled, frosted, sweet bread called butterhorns?

Good question.

But in belated honor of Mother’s Day, I am sharing a recipe from Grandma R.

My Grandma R – previously mentioned for her apple crisp – has been making these little appetizer/dessert/snack bites for as long as I can remember.

Butterhorns on Serving Platter

Any season, any time of day, any part of the meal… they just work.  Somehow, it seems to always be an appropriate time to eat sweet bread with frosting.

How did she ever came up with the idea for these incredibly sweet, soft, golden, buttery and overall cozy treats?  I don’t know.

But would you expect anything less from my sweet Grandma R?

Grandma R.

5.0 from 1 reviews
Grandma's Butterhorns
Author: 
Serves: 48 rolls
 
Ingredients
  • 2 cups flour
  • 12 oz. cottage cheese
  • 2 sticks butter/margarine
  • dash of salt
  • 2 cups powdered sugar
  • 2 tbs. butter/margarine
  • 2 tbs. milk
  • 1 tsp. almond flavoring
Instructions
  1. Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
  2. Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
  3. Bake on greased cookie sheet and 350 for 30 minutes. Cool.
  4. Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

I’d like to say I got to take some home from our Mother’s Day celebration, but they were obviously gone in a flash.

I did, however, get the (self appointed) honor of scraping up the frosting drips from the serving plate.  And I will take what I can get!

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Comments

  1. I make a similar savory dough which is 2 cups of cottage cheese, 2 cups of flour and 2 sticks of butter. Mix it in the food processor. Divide onto r balls, refrigerate for at least two hours. Roll it out in a round, spread with filling, cut into wedges and rolleach wedge into a horn. Brush with milk and sprinkle with sesame seeds or parmesan cheese and bake until golden. I usr sprnach and feta filling, minced mushrooms with a pinch of poultry seasoning sauteed in putter, and leftover corned beef with grayed swiss and a little sauerkraut. I’m going to try your Grandmother’s version.

  2. What kind of flour did you use I mean all purpose or self rising ? I would love to try this recipe .

  3. Tiffanie says:

    These look scrumptious and my grandma used to make something similar I wonder if these will finally bring me home to that memory I miss so much as a child growing up! =) I love all of your recipes and have shared you on my facebook quite a bit hehe well I wonder how well these freeze? P.S. I plan on making these to surprise the mother in-law with a baked treat on Easter!

  4. Do you use “creamed” cottage cheese or “dry” cottage, large curd or small. Never knew there were so many to choose from. Thanks, can’t wait to make these.

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