Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Butterscotch Pan Dumplings:

List of Ingredients




Butterscotch Pan Dumplings:
This recipe is cooked in an iron skillet on the stove top and oven.

In large iron skillet on stove top, place 1 cup granulated sugar. Cook
over medium heat until golden brown. While still on burner -carefully-
add 2 1/2 cups of boiling water, 1/4 cup butter and 1/8 teaspoon salt.
Simmer these ingredients until smooth and free of lumps. Drop from
teaspoon
into this hot syrup, the following dumpling mix:
4 Tablespoon Butter
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
1-1/2 cups flour
2 Teaspoons Baking powder.
Place skillet in oven and bake 20-30 minutes @375 degree oven. Check a
dumpling to make sure they are cooked. (just as you would for noodles
and dumplings.)
Serve dumpling in dessert dish and spoon butterscotch mixture over
dumplings.
Please note: Butterscotch recipe is good while hot but loses some of
it's charm when allowed to cool, because of the dumpling mixture. Very
rich.

This has been my son's favorite dessert for 40 years. He always
requested this recipe, rather than the traditional cake for his special
birthday
dinner.


Recipe