Recipe: Butterscotch Crescents

June 12, 2022 | Recipes

Butterscotch Crescents

1 package dry yeast
¼ cup warm water
1 box regular butterscotch pudding
2 eggs
4 ½ cups flour
½ cup margarine
2 teaspoons salt

Cook pudding according to package directions. Remove from heat and add margarine. Cool to lukewarm. Dissolve yeast in water. Blend in eggs and flour to make a stiff dough and let rise. Roll out in a circle and cut into wedges. Fill wedges with pudding. Roll into crescent rolls and place in a well-greased pan. Let rise until double. Bake at 375° for 15 minutes.

TOPPING:
¼ cup melted butter
⅔ cup brown sugar
2 tablespoons flour
⅔ cup coconut
½ cup nuts

Mix well and put over crescent rolls.

Adaline Zuber


This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.

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