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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch pull apart Recipe

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This recipe for Butterscotch pull apart is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package parkerhouse rolls, thawed, cut into 24 equal pieces
1 cup brown sugar
1 small package (not instant) butterscotch or vanilla pudding mix
1 teaspoon cinnamon
1/2 cup melted butter
Directions:
Directions:
Grease a bundt cake tube pan. Sprinkle 1/2 cup brown sugar in the bottom of pan. Top evenly with 1/4 cup melted butter. In bowl, combine the remaining 1/2 cup brown sugar with the dry pudding mix and cinnamon. With lightly floured hands, roll each piece of dough into a ball, (approximately 24 balls of dough. Dip each piece in the remaining butter and roll in sugar and pudding mix. Layer evenly in prepared pan. Let rise until double in size or until dough reaches just under top rim of pan. Bake 350 degrees for 35-40 minutes. Turn out of pan immediately and serve warm.
Number Of Servings:
Number Of Servings:
12

 

 

 

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