BUTTERSCOTCH BREAKFAST BUNS
Make and share this Butterscotch Breakfast Buns recipe from Food.com.
Provided by Shandibear
Categories Breads
Time 21m
Yield 12 breakfast buns
Number Of Ingredients 11
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.
Nutrition Facts : Calories 314.8, Fat 11.4, SaturatedFat 5.7, Cholesterol 22.6, Sodium 453, Carbohydrate 48.3, Fiber 1.7, Sugar 19.7, Protein 5.4
BUTTERSCOTCH BUTTONS
Yummy Yummy best describes these dellights, tasty, buttery and not too crunchy. My family eat them as fast as I can make them!!!!!!!! I usually have all the ingrediants in the pantry. BEST OF ALL SO QUICK AND EASY TO MAKE
Provided by BEAMEUP-
Categories Dessert
Time 35m
Yield 18 BUTTONS, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 150 Celsius.
- Beat Butter,Essence, Sugar and Golden Syrup in a small bowl with an electric mixer until light and fluffy. Then sift in Flour and mix till dough comes together. Roll into teaspoon size balls and place about 5cm apart on lined baking tray.
- Flatten with fork slightly.
- Bake for about 20 minutes.
- Cool on wire rack.
- Eat and Enjoy!
Nutrition Facts : Calories 108.3, Fat 5.7, SaturatedFat 3.6, Cholesterol 14.8, Sodium 43.1, Carbohydrate 13.5, Fiber 0.2, Sugar 6.3, Protein 1
BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BUTTERSCOTCH CINNAMON ROLLS
Make and share this Butterscotch Cinnamon Rolls recipe from Food.com.
Provided by Chalsea
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
- Mix pudding mix, sugars and cinnamon together and pour over rolls.
- Drizzle melted butter over all.
- Cover with plastic wrap and a towel and let rise overnight or all day.
- Bake in 350 degree over for 30 minutes.
- Turn over on platter while still very warm.
BUTTERSCOTCH NUT BARS
Make and share this Butterscotch Nut Bars recipe from Food.com.
Provided by Irmgard
Categories Bar Cookie
Time 1h8m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- For the crust, combine all the ingredients, mixing until crumbly.
- Press firmly into a greased 13" x 9" pan.
- Bake for 15 to 18 minutes or until light golden.
- For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
- Stir in the butterscotch chips and pecans.
- Pour evenly over the crust.
- Bake for 30 minutes or until set and golden.
- Cool completely and then cut into bars.
Nutrition Facts : Calories 311.3, Fat 16.6, SaturatedFat 8.5, Cholesterol 55.6, Sodium 77.7, Carbohydrate 39.5, Fiber 0.9, Sugar 24.6, Protein 3
BUTTERSCOTCH NUT SLICE
Chewy butterscotch and crunchy nuts are a winning combination. It is hard to stop at one. We prefer them warm with ice-cream, or straight out of the freezer! Preparation time does not include resting pastry in the fridge for 10 minutes.
Provided by Daydream
Categories Bar Cookie
Time 50m
Yield 16 fingers
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 deg F.
- Grease an 8 x 12 x 2 slab pan with butter, then line with non-stick baking paper.
- In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
- Next, add the egg and beat until well combined.
- Sift the plain flour, self-rising flour and salt together over the butter mixture.
- Working quickly, use your hands to bring the ingredients together to form a ball.
- Dont worry if it is still a bit crumbly.
- Place pastry in the prepared pan and press out to cover the base.
- This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
- Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
- Bake pastry in oven for 12 minutes, or until firm and a light golden color.
- Put to one side and leave to cool.
- Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
- Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
- Remove from heat and stir in cream and flour.
- Mix with a hand-held whisk until smooth.
- Add nuts and stir in well.
- Return pan to medium heat and stir until mixture comes to the boil.
- Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
- Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
- The mixture starts bubbling fairly soon after placing in oven dont worry, but check frequently to ensure edges are not burning.
- Cool in pan.
- Turn out onto a board, remove paper and cut into fingers or square pieces.
- Serve warm with ice-cream, or cool with tea or coffee.
- Can be stored in a container in the freezer.
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