How To make Butter Nut Twists
2 pk Active dry yeast
1/4 c Warm water (110? to 115?F)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt
FILLING:
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted
Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight. Take out one piece at a time from refrigerator; roll out on a sugared board to a 12x9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch rectangle. Pat out to press filling into dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of dough. Fold over lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in remaining filling. Place on greased baking sheets. Bake at 350?F for 15-18 minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4 cup.) Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
How To make Butter Nut Twists's Videos
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Roasted Brussel Sprouts and Butternut Squash with Bacon and Onions | I Heart Recipes
Hey y’all! My Roasted Brussel Sprouts and Butternut Squash with Bacon and Onions is a wonderful and tasty side dish that’s perfect for the holidays.
Brussel sprouts are one of my favorite vegetables, ever since I was a little girl. I used to call them baby cabbages, LOL! My mom would make them on the stovetop with a little butter and seasonings. Now I make my brussel sprouts a tad different. This recipe is one that I like to serve at the holidays. It’s a hit with family and friends, too!
Simply throw some frozen whole brussel sprouts (or fresh if you prefer), peeled and chopped butternut squash and sliced onions in a bowl. Fry up some bacon until golden brown and crisp. Remove from the pan and set aside. Don’t throw out that bacon fat, y’all! Drizzle it over the vegetables, season and toss until well coated. Place the veggies in a baking dish and roast until done. Crumble the bacon over the top and serve. That is it, fam! Simple, flavorful and delicious.
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Timestamps for video:
0:12 - Start with frozen or fresh brussels sprouts.
0:18 - We’ll be using a fresh Butternut Squash.
0:22 - Peel the squash and remove the seeds.
0:27 - Chop the squash into cubes.
0:32 - Slice a large onion.
0:40 - Fry up some bacon.
0:51 - Remove the bacon and set aside.
0:53 - Reserve the bacon drippings.
0:55 - Add the brussels sprouts, squash and onion to a large bowl.
1:09 - Season with salt and pepper.
1:13 - Pour in the bacon drippings.
1:25 - Mix until well coated.
1:34 - Sprinkle in red pepper flakes.
1:45 - Roast at 425 degrees for 20-25 minutes.
1:59 - Top with bacon pieces.
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Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
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4 Amazing Butternut Squash Recipes To Try This Fall!
Here are four cozy and delicious plant-based butternut squash recipes to try this fall! Get all of the details below.
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Roasted Butternut Squash Salad
This roasted butternut squash salad with quinoa and arugula is the perfect cold-weather salad! Hearty and filling and perfect for meal prep.
Printable recipe: