"The belly rules the mind."--Spanish Proverb

Butterscotch Bubble Loaf Recipe

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This recipe for Butterscotch Bubble Loaf, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 Rhodes rolls - thawed
1/2 cup chopped pecans
but still cold
1/2 cup butter
1/2 small box of non-instant
1/2 cup brown sugar
butterscotch pudding

Directions:
Directions:
Spray bundt pan with non-stick spray. Cut rolls in half and roll in dry pudding mix. Arrange rolls in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine butter and brown sugar; heat together until butter is melted and a syrup is formed. Stir well. Pour syrup over rolls, cover with sprayed plastic wrap.

Let rise until double in size or even with top of pan. Remove wrap and bake at 350 for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediately after baking invert onto serving platter.

Number Of Servings:
Number Of Servings:
12

 

 

 

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