Butterscotch Sticky Buns

Ingredients

• 5 tablespoons butter or margarine, divided
• 2 packages crescent rolls (8 oz each)
• 12 ounces butterscotch morsels, divided
• ¹/2 cup pecans, chopped
• ¹/4 cup sugar
• 1 ¹/2 teaspoons lemon juice
• 1 ¹/2 teaspoons water
• 1 teaspoon ground cinnamon

1. Preheat oven to 375F.
    
2. Melt 2 tbsp butter in 13 x 9 baking pan.
    
3. Unroll crescent rolls, separate into 16 triangles.
    
4. Sprinkle triangles with 1 1/2 cups butterscotch morsels.
    
5. Starting at shortest side, roll up each triangle, arrange in prepared pan.
    
6. Bake for 15 to 20 minutes.
    
7. In small heavy saucepan over low heat, melt remaining butterscotch morsels with remaining butter, stirring until smooth, remove from heat.
    
8. Stir in pecans, sugar, lemon juice, water and cinnamon.
    
9. Pour over hot rolls and return to oven.
    
10. Bake for 5 minutes or until bubbly.
     
11. To prevent sticking, immediately loosen buns from pan. Cool 10 minutes

Maple Butterscotch Brownies

I found a delicious recipe for Butterscotch Brownies over at Finding Joy In My Kitchen.  I added a few tweaks to it and these were a hit at my house!  This is a small pan recipe 8X8 and can be a quick and easy dessert.  

1/4 C butter
1 C packed brown sugar
1 tsp. vanilla
1 tsp. maple flavoring
2 T milk
1 egg
1 C white wheat flour ( I used 1/2 cup white flour & 1/2 cup wheat flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 cups walnuts

Lightly grease a 8x8 inch baking dish.  In a large saucepan, heat butter over medium heat.  Then, remove from the burner and add in the brown sugar, vanilla, maple flavoring, milk and egg. Then, mix in the flour, baking powder and salt. Stir in nuts.  Spread into the baking dish. Bake at 350 for 25 minutes, or until golden brown. Cool for 5 minutes in the pan on a wire rack. Then cut and serve warm.

Old Fashioned Scalloped Potatoes

Old Fashioned Scalloped Potatoes

A recipe from  Comfort Foods cookbook

2 T. all-purpose flour
1 t. salt
1/4 t. pepper
4 c. potatoes, peeled and thinly sliced
2/3 c. sweet onion, thinly sliced
2 T. butter, sliced
1-1/2 c. milk
Garnish: paprika

Mix together flour, salt and pepper; set aside. In a greased 2-quart casserole dish, layer half each of potatoes, onion, flour mixture and butter. Repeat layering with remaining potatoes, onion, flour mixture and butter. Set aside. Heat milk just to boiling and pour over top; sprinkle with paprika. Bake, covered, at 375 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serves 8.