2/3 cup shortening
2/3 cup sugar
2 each eggs
1 tsp salt
2 each yeast cakes
1 cup waer, lukewarm
2 cup milk, warm
10 cup flour
1 filling, ------------------- -----
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
1 cup pecan nuts
Directions
Cream shortening and sugar, add eggs, salt and beat well. Dissolve
yeast in warm water, combine with warm milk and above mixture, add
flour. Knead until smooth, let rise until light. This dough will keep
3 days in a cool place. Roll on board to 1/2 inch in thickness.
Spread with melted butter, sugar and cinnamon. Roll as for jelly
roll. Cut in 1 inch slices. In bottom of each pan place 1 t. butter,
1 t. sugar and 3 pecan meats. Place slices, cut side down, in muffin
pans. Set in warm place to rise and bake 15 to 20 minutes.
Note: No temperature give. Assume a hot 400 F. oven.
Source: Hancock County, OH
Servings: 1 servings
Butterscotch Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as a concept can be found way back into ancient history, in truth as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. He recounts how the meals were split into appetizers, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of his times used many different aromatic flavours, including a few you will know such as basil, rue and dill. Moving our culinary historical trip onwards, we have two interesting recipe books which appeared in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but instead accounts of the types of meals eaten by the upper classes. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including spices like basil and coriander. The introduction of these new herbs and spices led to a torrent in recipe manuscripts, many of which are now in private cookery archives. Over the following few centuries, the rich families of Europe tried to serve up the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cooking publications are starting to become popular mostly as a result of more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Butterscotch Rolls recipe.
