Butterscotch Roses Recipe
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) |
Nutrition Facts
Serving size: Complete recipe
Calories 4071 Calories from Fat 2092
% Daily Value*
Total Fat 235 g362%
Saturated Fat 109.9 g549.7%
Trans Fat 6.7 g
Cholesterol 382.6 mg127.5%
Sodium 2512.9 mg104.7%
Total Carbohydrates 468 g155.9%
Dietary Fiber 11.9 g47.5%
Sugars 263.7 g
Protein 49 g97.9%
Vitamin A 88.4% Vitamin C
Calcium 150.9% Iron 74.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
