APPLE-DATE BUTTERHORNS

3 CUPS ALL-PURPOSE FLOUR
1 PKG. ACTIVE DRY YEAST
1 CUP MILK
3 TBSP. SUGAR
3 TBSP. SHORTENING
1 TSP. SALT
1 EGG

FILLING:
1-1/2 CUPS FINELY CHOPPED PARED APPLE
3/4 CUP FINELY SNIPPED PITTED DATES
1/4 CUP PACKED BROWN SUGAR
2 TBSP. WATER
1/2 TSP. VANILLA POWDERED SUGAR ICING

In mixing bowl combine 1-1/4 cups flour and the yeast.
In saucepan heat milk, sugar, shortening, and salt till warm.
Add lukewarm liquid to dry mixture.
Add the egg.
Beat with an electric mixer at low speed for 1/2 minute, scraping the sides.
Beat mixture 3 minutes at high speed.
By hand, stir in enough of remaining flour to make a soft dough.
Knead.
Let rise once; punch down.
In saucepan combine ingredients for filling.
Simmer, covered till apple is tender, 10 minutes.
Divide dough in half.
Roll each half to a 12-inch circle.
Spread with half of the filling; cut each in 12 wedges.
Roll from wide end to the POint.
Place on greased baking sheet.
Let rise till nearly double.
Bake at 375-degrees for 12-14 minutes.
Glaze with powdered sugar icing.
(1 cup powdered sugar, 1/4 tsp. vanilla, 4 to 5 tsp. milk.)