How To make Black Walnut Butterscotch Rolls
Servings: 1
2 ea Yeast cakes
2 c Milk; scalded
1/2 c Sugar
2 ts Salt
2 ea Eggs
7 c Flour; sifted before measur
-ing 6 tb Shortening; softened - part
-butter for flavor
Crumble yeast into a bowl, add milk, which has been cooled, sugar, and salt, and well beaten egg. Add all the flour to the liquid at once. Work in shortening, knead gently. Cover with damp cloth, let rise until double in bulk, about 2 hours. Coat bottom of pan with butter, then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 T. melted butterm 1/2 c. brown sugar, 1/2 c. chopped nuts and cinnamon if desired. Roll up like jelly roll; cut in 1 inch slices. Place cut side down on coated pan. Let rise until
almost double in bulk. Bake 20 to 25 minutes in a moderate oven, when done let pan stay over rolls for a minutes to allow butterscotch mixture to run down over them. Serve upside down. Note: Moderate oven is 350 - 400 F. Source: Mrs. John Buss, Baughman Grange, Wayne County, OH -----
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Buttered Maple Black Walnut Pie
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I used 1/2 c. Each of Black Walnut and English Walnut .
Though it called for 1 c. Black Walnut
3 lg. eggs
3Tb. soften butter
1/3 c. packed Brown sugar
1 c. maple syrup
1/4 tsp. salt
1tsp vanilla
roll the one cup walnuts in 1 Tb. flour
Bake 350 for 40-45 minutes
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Fudgy Chocolate Brownies with Rich Chocolate Ganache Topping
Fudge Chocolate Brownies is made with dark chocolate, butter, all purpose flour, sugar, eggs, vanilla extract, baking soda, cocoa powder and oil. It has been topped up with a chocolate ganache made with chopped chocolate, all purpose cream and spread roasted nuts. The fudgy texture due to perfect oven timing and the balancing amounts of complementing ingredients make it a very popular baked-confection. In this video we will show you how to make soft Fudgy Chocolate Brownies with Rich Chocolate Ganache Topping in easy and simple steps
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written recipe at
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FOR FUDGY BROWNIES
100g chopped chocolates
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
FOR GANACHE
1 cup chopped chocolates
1/2 cup all purpose cream (or heavy cream
Chopped peanuts for toppings
DIRECTIONS
In a bowl, start melting the chopped dark chocolate with the unsalted butter using a microwave or double-boiler. Stir until completely melted. Let it cool for a few minutes.
Once cooled down a little, add granulated sugar and brown sugar. Mix until combined. Then add eggs one at a time. Stir in between until all eggs are added and well-combined. Then add vanilla extract and salt. Mix well.
Using a clean finger, check if the sugar is completely dissolved. Once ready, sift the flour, baking soda, and cocoa powder. Make sure to sift properly to prevent lumping parts. Then give it a good mix once more.
Prepare an 8×8 baking pan greased with butter or oil. Line with parchment or baking paper for easier unmolding.
Then, gently pour the brownie mixture to the baking pan. Tap against the table to remove air bubbles.
Bake in a preheated oven at 180°C for 20-25 mins. Do the toothpick test to see if it’s ready. After that, let it cool and set.
FOR CHOCOLATE GANACHE
Combine chopped chocolates and heavy cream in a heat-proof bowl. Microwave for a minute until melted. Stir until completely melted and shiny. (you can also do a double-boiler method)
Pour the hot chocolate ganache onto the brownie. Top it with any kind of roasted nuts to suit your liking. Chill for at least 4 hours.
Finally, you can cut your fudgy chocolate brownie into small bite-sized cubes and set it in a small cupcake liner. Enjoy!
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