Shortcut won't short change you

January 08, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

TAKE A SHORTCUT to good taste with this easy, butterscotch-flavored recipe. This recipe is from Nestle Toll House.

Butterscotch Sticky Buns

1/2 cup butter, divided

2 8-ounce packages refrigerated crescent dinner rolls

1 12-ounce package butterscotch flavored morsels, divided

1 cup chopped pecans

1/2 cup sugar

1 tablespoon lemon juice and water

2 teaspoons cinnamon

Preheat oven to 375 degrees. Using two tablespoons butter, heavily grease bottom and sides of 13x9-inch baking pan. Unroll rolls; separate into 16 triangles. Sprinkle each with one tablespoon morsels. Roll up each triangle, starting at shortest side. Arrange rolls in pan. Bake 15 to 20 minutes until lightly browned; set aside. In saucepan over low heat, melt remaining morsels with remaining butter, stirring until smooth. Remove from heat. Stir in remaining ingredients. Pour over rolls and return to oven. Bake five minutes until bubbly. To prevent sticking immediately loosen buns from sides of pan. Cool about 10 minutes before serving. Makes 16.

This recipe, from Pillsbury's "Bake-off Cookies and Cakes," also uses crescent rolls.

Coconut Lemon Crescent Bars

1 8-ounce can refrigerated quick crescent dinner rolls

1 cup sugar

1 cup flaked coconut

2 tablespoons flour

1/2 teaspoon baking powder

1/2 teaspoon grated lemon peel

1/4 teaspoon salt

2 tablespoons lemon juice

2 tablespoons margarine, melted

2 eggs, slightly beaten

Heat oven to 375 degrees. Unroll dough into two long rectangles. Place in ungreased 13x9-inch pan; press over bottom and one-half-inch up sides to form crust. Firmly press perforations to seal. Bake at 375 degrees for five minutes.

Meanwhile, combine all remaining ingredients; mix well. Pour over crust. Return to oven and bake for 12 to 17 minutes or until light golden brown. Cool completely; cut into 36 bars.

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