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

Butterscotch Buns Recipe

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This recipe for Butterscotch Buns, by , is from Barbara Clarke's Recipes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
c. brown sugar, packed
c. soft butter or margarine
36 pecan halves
2 c. Bisquick baking mix
⅔ c. mashed ripe banana
2 tbsp. soft butter or margarine
c. brown sugar, packed

Directions:
Directions:
Heat oven to 450. Place 2 teaspoons brown sugar, teaspoons butter and 3 pecan halves in each of 12 medium muffin cups. Place in oven to melt sugar and butter. Stir baking mix and banana to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 15X9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with cup brown sugar. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into twelve 1 inch slices. Place slices cut sides down in muffin cups. Bake 10 minutes. Immediately invert pan onto tray or baking sheet. Leave pan over rolls a minute. Serve warm.
Makes 1 dozen rolls.

 

 

 

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