A Bit of Summer Baking

Several months ago I was reading a few blogs about Once a Month Cooking. I am not really into it, other than freezing a few choice foods such as taco meat, but what caught my eye while reading was a discussion about Butter Horns.My mom has a recipe for these and I decided to give it a try. Once the recipe is made up you simply place the bread on a cookie sheet until it is frozen solid then store in a large bag.

When you want fresh hot bread set out the frozen sections on a greased pan and cover with clear wrap. It usually takes a few hours for it to thaw and rise and is surprisingly "fresh tasting".

The best part about this frozen bread was the baking; I was able to cook it in the toaster over without heating up the whole house.

Butter Horns

2 cups milk, scalded

2 packages yeast

1 cup shortening

1 cup sugar

2 teaspoons salt

6 beaten eggs

8 cups flour

Add yeast to cooled milk. Combine shortening, sugar and salt in mixer on low. Add the milk/yeast solution and then the eggs. Add half the flour and mix well for 2-minutes; stir in the remaining flour by hand. Knead lightly and place in a well greased bowl; cover and allow to rise until double in size. Divide into 6 equal sections; roll each section into a 9-inch circles and cut into "pie" sections; 16 sections for small butter horns or 8 sections for large butter horns. Roll each cut section like a crescent roll and place on cookie sheet; freeze.

Bake thawed and risen bread at 400-degrees until brown.