Butterscotch Breakfast Ring Food

BUTTERSCOTCH BREAKFAST RING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
• Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
• Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
• While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

BREAKFAST CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
• Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
• Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

BUTTERSCOTCH BREAKFAST BUNS

Steps:

• For the Bread Dough:.
• Arrange flour, oats and salt in a pile on a work surface.
• Make a well in the centre and pour in the water.
• Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
• Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form.
• Knead for 10 minutes, until the dough is smooth and elastic.
• Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
• Place in a warm spot and let rise for 1 hour, until it doubles in size.
• For the Buns:.
• Preheat oven to 375°.
• Pour sugar into a 12-inch skillet and pour in an equal amount of water.
• Bring to a boil and let the sugar dissolve without stirring it.
• As the water begins to evaporate, the sugar will begin to caramelize.
• When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
• Let cool in the pan.
• Put the risen dough on a cutting board and punch it back.
• Roll it out into a log and slice into 12 pieces.
• Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
• Bake for 25 to 30 minutes and then invert onto a serving dish.

FUDGIE BUTTERSCOTCH RING

Steps:

• Melt chocolate, butterscotch morsels, and sweetened condensed milk in a double boiler over hot (not boiling) water.
• Stir ocassionally until chips are completely melted and mixture begins to thicken.
• Remove mixture from heat and add chopped walnuts and vanilla.
• Chill for one hour until the mixture thickens.
• Line the bottom and sides of a 9 inch pie pan with foil.
• Place 3/4 cup of walnut halves in the bottom of the pan, forming a 2 inch wide ring.
• Spoon fudge on top of walnut halves to form a ring.
• Decorate with remaining walnut halves and maraschino cherries if desired.
• Chill until firm enough to slice.