jmcquown wrote:
> I think this must have come from a magazine advertisement for Philadelphia
> Cream Cheese since she specifies that brand. Handwritten by my mother, but
> I don't remember her baking anything from scratch.
>
> Butter Horn Rolls
>
> 1 lb. Philadelphia cream cheese
> 1 # [means a pound of] butter
> 1 # lb. flour [4 cups]
>
> Mix and set in the refrigerator while making filling.
> Filling:
>
> 1 lb. ground walnuts
> 3 Tbs. butter
> 3 Tbs. milk if necessary
> 1 c. [something I can't decipher, looks like "seed or" or "see of"... it
> just sort of stops there]
>
> Roll out dough. Cut in squares. Put on each 1 tsp. nut filling. Fold
> opposite corners and bank in 450 oven until done. Use a measuring teaspoon
> just level with filling. Watch carefully or they will burn.
>
> Makes 8-10 or 10 doz according to size. I made them about as square as this
> [recipe] card is.

>
Thanks for the recipe. Sugar would be my guess for the missing word.
I have a cookie cookbook with a Hungarian butterhorns recipe that
calls for 1 cup of sugar in the filling. Looking online, I see
another that calls for a cup of confectioner's sugar.

pat