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Recipe for :

Cinnamon Rolls / Butterscotchies
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"These (4 in total) were provided by my friend Jim Winer. I have not tried them but he always sends great recipes".


1/2 C milk, warmed to lukewarm
1/3 C honey or sugar
1 1/2 tsp. salt
1/4 C butter
1 egg, beaten slightly
1/2 tsp. grated lemon rind
1 (1/4 oz. size) package active dry yeast
1/4 C warm water
1/4 C wheat germ
2 1/2 C (+ or -) unbleached white flour


Combine first four ingredients in a bowl. Mix well and then stir in egg and lemon rind. Dissolve yeast in warm water and stir into milk mixture. Add wheat germ. Stir flour into other ingredients, a little at a time until you have a stiff dough. Turn out on a lightly floured board and knead until dough is smooth and elastic. Return to greased bowl, flipping to grease top; cover loosely with a damp towel and let rise in a warm place until doubled in bulk. Punch down and let rest on floured surface covered by inverted bowl for 10 minutes.

For cinnamon rolls, roll into an 8x10 inch rectangle. Brush with 2 tbsp. melted butter. Toss together 1/2 C sugar and 2 tsp. cinnamon. Spread evenly over dough. Roll up as for jelly roll, starting with long side. Cut roll crosswise into 1 inch slices with knife or thread drawn tightly. Place on a lightly greased baking tin and let rise until doubled in size. Bake in moderate oven (350 degrees F) until about doubled in size. Dust with sifted confectioners sugar or frost with a confectioners sugar/milk frosting. Makes 18 rolls.

For pecan butterscotchies, melt 3 tbps. butter in a saucepan and add 1/3 C brown sugar, packed, and 1/4 C corn syrup or honey. Place over low heat and stir constantly until sugar melts and mixture is smooth. Pour into a buttered 13 x 9 x 2 pan. Spread in an even layer across bottom of pan. Sprinkle with 1/3 C chopped pecans. Proceed as for cinnamon rolls above, except substitute 1/2 C brown sugar, reduce cinnamon to 1/8 tsp. and add 1/8 tsp. nutmeg. Sprinkle 1/3 C chopped pecans over dough before rolling. Immediately upon removal from oven, invert onto a rack over aluminum foil or onto a buttered baking pan. Let hot topping drip onto hot rolls and serve.

Shirley Cline