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Butterscotch Roses

the.instructor's picture
  Butter 3⁄4 Cup (12 tbs)
  Brown sugar 1 1⁄4 Cup (20 tbs)
  Nuts 1⁄2 Cup (8 tbs), chopped
  Flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Milk 7⁄8 Cup (14 tbs)

Preheat oven to 425 °F (220 °C).
Butter 8 large muffin pan cups.
Set aside.
In a bowl, cream butter and brown sugar.
Mix in nuts.
Spoon 1 tbsp (15 mL) mixture into each cup.
Set aside remainder.
In a bowl, sift flour, baking powder and salt.
Mix in shortening until granular.
Make a well in the center.
Pour in milk.
With a fork, gently mix to a soft dough.
Flour a clean, even surface.
Roll out dough to a square, 12 inch (30 cm) wide by 1/4 inch (0.5 cm) thick.
Spread remaining caramel mixture over dough.
Slice into 8 rounds.
Place over caramel in muffin cups.
Bake in oven 20 minutes or so.
Unmold at once.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4071 Calories from Fat 2092

% Daily Value*

Total Fat 235 g362%

Saturated Fat 109.9 g549.7%

Trans Fat 6.7 g

Cholesterol 382.6 mg127.5%

Sodium 2512.9 mg104.7%

Total Carbohydrates 468 g155.9%

Dietary Fiber 11.9 g47.5%

Sugars 263.7 g

Protein 49 g97.9%

Vitamin A 88.4% Vitamin C

Calcium 150.9% Iron 74.6%

*Based on a 2000 Calorie diet

Butterscotch Roses Recipe