BUTTERSCOTCH BROWNIE PINWHEELS
A neighbor gave the recipe for these rich chewy treats to my mother when I was still in grade school, and I've been preparing them each Christmas for over 30 years. The pinwheel effect makes them extra special to share.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. baking pan; line with waxed paper and spray the paper with cooking spray. Set aside. , In a microwave, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla. Spread into prepared pan. , Bake at 325° for 8 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. , Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH WHEELS
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
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
BUTTERSCOTCH PINWHEELS
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
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 SQUARES
This is a recipe I acquired when I was a teen, from a neighbor. It is always well accepted when I take it to a potluck.
Provided by Graymare47 252632
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients.
- Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
- Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.
Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 123.8, Carbohydrate 24.8, Fiber 0.5, Sugar 18, Protein 2.1
BUTTERSCOTCH CHEESECAKE
This butterscotch cheesecake is a delicious and decadent treat with a super creamy filling and a Biscoff crust which adds a little hint of spice. Top with a dollop of whipped cream for extra decadence.
Provided by Pam Lolley
Categories Cheesecake
Time 13h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
- Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
- Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
- Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
- Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
- Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
- Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
- Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
- Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
- Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 65.9 g, Cholesterol 140.9 mg, Fat 40 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 24.9 g, Sodium 473.9 mg
More about "butterscotch wheels recipes"
BUTTERSCOTCH PINWHEELS | A TASTE OF MADNESS
From atasteofmadness.com
Ratings 1Total Time 25 minsEstimated Reading Time 3 mins
- In a separate bowl, mix together the flour, white sugar, baking powder and salt until fully combined. Add in the shortening, and using a pastry blender or two knives (or a food processor), mix in the shortening with the flour mixture until the mixture looks like coarse crumbs. Mix in the milk to make the dough.
- Turn the dough onto a floured surface, and knead gently around 8-10 times. Roll the dough into a 9 inch square.
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