Butterscotch Roses

With this pregnancy, I have had a serious sweet-tooth. I cannot get enough of all things sweet! A few months ago I came across this recipe at ifood.tv, saved it as a bookmark, but I just never got around to making them. Last week I was craving something sweet again, so I decided to finally give it a try. They turned out so well! They were really easy to make, even with my extra set of little hands pouring and sticking fingers in the dough. He loves eating them too. This is on my list of things to make for my family when they come when the baby is born. The recipe, with my modifications and pictures, is below. Or you can get the original here.

BUTTERSCOTCH ROSES

Ingredients:

3/4 cup butter
1 1/4 cups brown sugar
1/2 cup nuts, chopped (if desired)
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup shortening (or I used light margarine and they turned out well)
7/8 cup milk

Directions:

Preheat oven to 425 °F (220 °C). Butter 8 large muffin pan cups (I was actually able to get a full 12 out of this recipe). Set aside. In a bowl, cream butter and brown sugar. Mix in nuts, if desired. 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!!! If you don't they might just be stuck in there...

(This picture does not give them justice!)

Enjoy warm or cool with a nice glass of milk!

ENJOY!