Butterscotch Wheels Recipes

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.

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.

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.

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

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.