Dorothy Dean Favorite

A reader sent a list of trusted Dorothy Dean recipes from a booklet published in 1983 – “38 Dorothy Dean Brunch and Breakfast Recipes.”

Scones, Do-Ahead Scrambled Eggs, Slush and Sausage Fondue all made the list. Here’s the recipe for Petite Butterhorns with Sugar Glaze.

Petite Butterhorns

2 cups sifted flour

1/4 teaspoon salt

1/3 cup butter

1/3 cup margarine

1 egg yolk

3/4 cup dairy sour cream

1/2 cup sugar

1/2 cup finely chopped walnuts

3/4 teaspoon cinnamon

Sugar Glaze (recipe follows)

Measure flour and salt into bowl. Cut in butter and margarine. Stir in egg yolk and dairy sour cream. Mix well. Shape dough into a ball. Wrap in waxed paper. Chill in refrigerator overnight.

Divide dough into three parts. On floured board, roll each into 12-inch circle, then cut into 12 pie-slice wedges.

Mix sugar, nuts and cinnamon; sprinkle each wedge with sugar mixture. Starting at the wide end, roll up. Place on greased baking sheet, point tucked underneath.

Bake at 375 degrees for 20 to 25 minutes. Remove from oven; immediately frost with Sugar Glaze. Serve warm or cold.

Yield: 3 dozen

Approximate nutrition per serving: 93 calories, 5 grams fat (2 grams saturated, 52 percent fat calories), 1 gram protein, 10 grams carbohydrate, 14 milligrams cholesterol, less than 1 gram dietary fiber, 41 milligrams sodium.

Sugar Glaze

1 cup powdered sugar

2 tablespoons hot water

1/4 teaspoon vanilla

Combine powdered sugar, hot water and vanilla. Stir until smooth.