Butterscotch Pinwheels Recipe 455

BUTTERSCOTCH BROWNIE PINWHEELS

Steps:

• Grease a 15x10x1-in. baking pan; line with waxed paper and spray the paper with cooking spray. Set aside. , In a microwave, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla. Spread into prepared pan. , Bake at 325° for 8 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. , Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.

BUTTERSCOTCH PINWHEELS

Steps:

• Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal.
• Add milk, stirring until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
• Roll dough to a 12-inch square on a lightly floured surface.
• Spread dough with butter; sprinkle with brown sugar.
• Roll up jellyroll fashion; pinch seam to seal.
• Cut into 12 (1-inch) slices.
• Place cut side up in greased muffin pans.
• Bake at 375ºF for 25 to 30 minutes or until golden brown.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

BUTTERSCOTCH PINWHEELS (SCONES)

Steps:

• Preheat oven to 200degC(400degF).
• Sift flour and salt together; rub butter in lightly with finger tips.
• Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
• Turn onto a floured board and knead lightly and quickly.
• Roll out into a slab about 14" x 8" and less than 1/2" thick; spread thickly with butter then sprinkle with the sugar, again reasonably thick.
• Roll up into a long roll and cut into 1 1/2" or 2" slices; place close together on a baking paper lined tray; brush with milk and cook in a hot oven for about 10 minutes.

BUTTERSCOTCH BROWNIE PINWHEELS

Steps:

• Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.

BUTTERSCOTCH PINWHEELS RECIPE - (4.5/5)

Steps:

• In large saucepan melt chocolate and shortening over low heat, stirring constantly. Remove from heat Add condensed milk, flour and vanilla. Blend well. Spread in 15x10x1" jelly roll pan which has been greased, lined with waxed paper and greased again. Bake at 325 for 6 mins Prepare butterscotch filling while cookie dough is baking by melting butterscotch pieces with shortening in a small saucepan. Immediately turn chocolate base onto a towel which has been sprinkled lightly with powdered sugar. Spread with filling. Sprinkle with walnuts. (Let cool a little or they'll be weird like in the picture) Roll up starting with the 15" side. Wrap. Store in fridge. Cut into .25 inch slices.

CHOCOLATE PINWHEELS

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.