Unpacking History One Discovery at a Time
For us, like most families, our holiday traditions centered around food and family. My Dad and his sister, Susie, and their cousin, Miles, all grew up in rural Crow Wing County, Minnesota. The dual forces of the Great Depression and WW2 saw many Mid-westerners move to West for work and service. For the Sanford/Swartout/Wright family, Southern California is where many of them landed. Holiday dinners were boisterous and full of the next generation of cousins putting black olives on their fingers.
Thanksgiving was always at Aunt Irene and Uncle Miles’ house. Numerous pies, treats and fabulous mashed potatoes were always favorites. Christmas dinner was traded back and forth between Aunt Susie and Uncle Ted’s and my folks’ house. Back in Litchfield, Minnesota Georgia Sanford Allison, my dad’s youngest sister, created that part of our family’s own traditions.
And one of our favorite traditions was her Butterhorns. To the best of my knowledge, all her daughters and even a granddaughter or two, still make these fantastic buttery treats. My sister and I first tasted them during Christmas break 1977 when the we broke with our own tradition and took a mid-night flight out of Los Angeles bound for the Twin Cities.
The recipe for these delicious biscuits was published in a church recipe book and the Allison Family sent me, my sister and my mom all our own copies. Gail has picked up the tradition for our branch and makes them today.
Aunt Georgia’s Butterhorns
Allow 5 hours. 400-degree oven. Bake 10-12 minutes.
1 C Scalded Milk
1/2 C Crisco
1/2 C Sugar
1 tsp. Salt
4 Eggs Beaten
5 C. Flour
1 Fleishman Dry Yeast Packet
1 C. Melted Butter
Soften yeast in 1/4 C warm (115*) water. Scald milk, add Crisco, sugar and salt. Cool to lukewarm add to beaten eggs. (Largest Tupperware bowl is easiest to blend and knead in; no counter mess!) Add yeast then flour. Knead lightly for 5-8 minutes. Dough should be very light. Grease top of dough. Let rise until doubled; about 2 hours. Divide into thirds. Turn out on lightly floured surface. Roll each third into a 12″ – 14″ circle. Brush each with 1/3 of melted butter. Cut each circle into 12-16 pie-shaped wedges. Begin at wide end, roll toward the point. Place point down on greased baking sheet. Cover and let rise until doubled or very light. Bake in hot oven (400*) for 10-12 minutes. Makes 3-4 dozen of the most buttery and delicious rolls I have ever tasted.
Do you have an iconic food item from your family? Please share the story and the recipe.
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