Butterscotch Pinwheels Recipe 455

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BUTTERSCOTCH PINWHEELS



Butterscotch Pinwheels image

Make and share this Butterscotch Pinwheels recipe from Food.com.

Provided by Leslie Criswell

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
3 tablespoons butter or 3 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar

Steps:

  • Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal.
  • Add milk, stirring until dry ingredients are moistened.
  • Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
  • Roll dough to a 12-inch square on a lightly floured surface.
  • Spread dough with butter; sprinkle with brown sugar.
  • Roll up jellyroll fashion; pinch seam to seal.
  • Cut into 12 (1-inch) slices.
  • Place cut side up in greased muffin pans.
  • Bake at 375ºF for 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 390.4, Fat 18.5, SaturatedFat 7.2, Cholesterol 19.1, Sodium 377.1, Carbohydrate 51.3, Fiber 1.1, Sugar 17.8, Protein 5.3

BUTTERSCOTCH PINWHEELS RECIPE - (4.5/5)



Butterscotch Pinwheels Recipe - (4.5/5) image

Provided by á-36375

Number Of Ingredients 10

Cookie dough:
1 c semi-sweet chocolate chips
2 Tbsp shortening
15oz can sweetened condensed milk
1 c flour
1 t vanilla
.5 c chopped walnuts
Butterscotch Filling:
1 c butterscotch pieces
2 Tbsp shortening

Steps:

  • In large saucepan melt chocolate and shortening over low heat, stirring constantly. Remove from heat Add condensed milk, flour and vanilla. Blend well. Spread in 15x10x1" jelly roll pan which has been greased, lined with waxed paper and greased again. Bake at 325 for 6 mins Prepare butterscotch filling while cookie dough is baking by melting butterscotch pieces with shortening in a small saucepan. Immediately turn chocolate base onto a towel which has been sprinkled lightly with powdered sugar. Spread with filling. Sprinkle with walnuts. (Let cool a little or they'll be weird like in the picture) Roll up starting with the 15" side. Wrap. Store in fridge. Cut into .25 inch slices.

BUTTERSCOTCH PINWHEELS (SCONES)



Butterscotch Pinwheels (Scones) image

My son Paul's recipe from school days. Another that became a family favourite. We usually make this with a scone mix and I usually guess how much brown sugar or butter to use. I will have to guess amounts to get this posted. It is also a guess on how many this makes - all I know is how good they are when they come out of the oven. We usually split and butter them.

Provided by Ninna

Categories     Scones

Time 30m

Yield 8 scones

Number Of Ingredients 6

1 cup self raising flour
1 pinch salt
1 tablespoon butter, tiny bit less
1/2 cup milk, bit less
1/2 cup brown sugar
1/2 cup butter, not too soft

Steps:

  • Preheat oven to 200degC(400degF).
  • Sift flour and salt together; rub butter in lightly with finger tips.
  • Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
  • Turn onto a floured board and knead lightly and quickly.
  • Roll out into a slab about 14" x 8" and less than 1/2" thick; spread thickly with butter then sprinkle with the sugar, again reasonably thick.
  • Roll up into a long roll and cut into 1 1/2" or 2" slices; place close together on a baking paper lined tray; brush with milk and cook in a hot oven for about 10 minutes.

Nutrition Facts : Calories 232.9, Fat 13.7, SaturatedFat 8.6, Cholesterol 36.5, Sodium 124.5, Carbohydrate 26, Fiber 0.4, Sugar 13.3, Protein 2.2

BUTTERSCOTCH WHEELS



Butterscotch Wheels image

This recipe first appeared in "More Quick Breads," a pamphlet from the Food News Department of The New York Times, published in 1954. The booklet was one of 15 produced by the section covering "easy-to-make" recipes on topics ranging from fish to party cakes. For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.

Provided by Sara Bonisteel

Categories     breakfast, brunch, easy, quick, snack, quick breads, appetizer, side dish

Time 50m

Yield 10 to 12 rolls

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, divided
1/2 cup plus 1 tablespoon firmly packed light brown sugar, divided
1/2 cup pecans, coarsely chopped
2 cups cake flour, plus more for kneading
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon cinnamon

Steps:

  • Heat oven to 400 degrees. Melt two tablespoons butter in small pan over low heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons water. Cook over low heat, stirring constantly, until mixture bubbles. Remove from heat and mix in pecans. Spread mixture into the bottom of an 8-inch-square ungreased baking dish.
  • In a mixing bowl, combine flour, baking powder and salt. Cut 8 tablespoons butter into flour until it resembles coarse cornmeal. Add milk and stir until a soft dough forms.
  • Turn out the dough onto a lightly floured board and knead for 30 seconds. Roll into 10-inch-by-12-inch rectangle about 1/4-inch thick.
  • Cream remaining butter with remaining brown sugar and the cinnamon until mixture is light and fluffy. Spread thinly over dough. Starting at a long end, roll up dough tightly, jelly-roll style, making an approximately 1 1/2-inch thick log of dough. Cut roll crosswise into 1-inch slices; place flat in a baking dish with one of the cut sides down.
  • Bake 20 to 25 minutes or until golden brown. Remove at once from dish and serve warm.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 136 milligrams, Sugar 12 grams, TransFat 1 gram

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