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Butterscotch Roses

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Ingredients
  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)
Directions

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.
Roll.
Slice into 8 rounds.
Place over caramel in muffin cups.
Bake in oven 20 minutes or so.
Unmold at once.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut

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