|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
Tip: Try cheese nut horns for more results.
1 - 7 of 7 for cream cheese nut horns
Work ingredients into ... and fill with nut mixture, then roll up into shape of crescent. Bake at 350 degrees for 20 minutes. Sprinkle with powdered sugar.
Cream shortening and cream cheese together. Add sugar ... sugar, shaping into horns and other shapes, putting a teaspoon of nut filling on each ... make it spread easily.
Cut cream cheese and butter into ... on sheet. Roll up from wide end to center. Place seam side down on ungreased cookie sheet. Bake 350 for 20 minutes.
Filling: Shell nuts; put them ... butter, if desired. Cream shortening and cream cheese together; add sugar ... desired - in horn or other shapes; ... degrees until lightly brown.
Cream butter, cheese and yolk together, ... and spread with nut or poppy filling. ... usually make my horns, place them ... even better in the summertime.
Mix first 4 ... or sugar-cinnamon and nuts. Cut each ... with sugar-cinnamon. Place on lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes.
Mix all ingredients except 1/2 of nuts and 1/2 of ... balls and roll in remaining parsley and nuts; refrigerate. The longer it ages, the better it tastes.
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