5 c. flour
2 c. Crisco
2 env. dry yeast
1/3 c. warm milk (110 degrees)
1/2 tsp. salt
1 tbsp. sugar
4 eggs, beaten

Dissolve the yeast in warm milk, then add to the beaten eggs. Mix flour, salt, Crisco, and sugar with a pastry blender, as for pie dough. Then add the yeast mixture to the flour mixture and mix well. Divide the dough into 3 balls of equal size. Put into a plastic bag and chill in the refrigerator overnight. To roll the crescents, divide each of the three balls into 4 small balls (12 small balls altogether). Roll each small ball out in granulated sugar. Use plenty of sugar for rolling. Spread the rolled round of dough with filling. Cut into wedges, as shown, and roll to shape the crescents. Bake at 350 degrees for 15 minutes or until light brown. Note: To prevent sticking, line cookie sheet with aluminum foil and spray with Pam.

FILLING:

1 c. sugar
1 lb. walnuts, finely ground
1/4 lb. butter
1 1/2 c. milk

Cook above mixture until it bubbles. Cool. Caution: This mixture burns very easily, so stir frequently. (For apricot horns, use Baker's apricot filling directly from the jar. One jar should cover 4 small balls of dough. 8 dozen horns requires 3 jars.) Yield: 8 dozen.