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Double Butterscotch Crescents
Chef:  Mrs. Dorothy Shanle - Albion, NE          Category:  Breads

1 (4 oz. ) package butterscotch pudding
1 1/2 cups milk
1/2 cup margarine
2 packages active dry yeast
1/2 cup warm water
2 eggs
2 teaspoons salt
5 to 5 1/2 cups flour
6 tablespoons margarine, melted
2/3 cup brown sugar
2/3 cup flaked coconut
1/3 cup nuts, chopped
7 vanilla caramels
2 1/2 cups powdered sugar, sifted
1/2 teaspoon maple flavoring
1 (3 oz. ) package cream cheese, softened
1/8 teaspoon salt

Directions: Prepare pudding according to directions on package using the 1 1/2 cups milk. Remove from heat and stir in margarine, cool to lukewarm, stirring a few times. Dissolve yeast in warm water, stir into cooled pudding. Beat in eggs and salt, gradually add just enough flour to make a medium soft dough. Turn onto floured surface knead 5 to 10 minutes until dough is smooth and like elastic. Place in greased bowl, let rise, punch down. Divide into 4 parts, cover and let rest 10 minutes. Stir together margarine, brown sugar, coconut and nuts. Roll 1 part of dough out to a circle 12 inches in diameter, spread with 1/4 th of brown sugar mixture. Cut into 12 triangles. Starting at outside edge, roll each triangle to it's center point. Place point down on greased baking sheet, repeat with remaining dough and filling. Let crescents rise until almost double, about 45 minutes. Bake in 375°F oven for 12 to 15 minutes or until brown. Cool. Combine caramels and water, melt in microwave. Add sugar, flavoring, cream cheese and salt. Mix well and frost each roll.

Notes: This is a favorite because of it's unusual taste!!