Butterscotch Or Caramel Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook©, Freezer, The | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Butterscotch or caramel |
| sauce from jar | ||
| 2 | T | Butter |
| 1/4 | c | Brown sugar |
| 3/4 | c | Water |
INSTRUCTIONS
° F. 1. Combine all the ingredients in saucepan and bring to a boil. Boil for 2 minutes and pour sauce over dumplings. Bake in a 350 ° F oven for 45 minutes, basting frequently. Cool for 1/2 hour before serving. TO FREEZE: After the dumplings have been frozen on a cooky sheet, pack them in moisture vapor proof bags, seal, date, and label. Place bags in some kind of protective container so that the crust won't get broken off suring storage. Pastry or bakery boxes are ideal for this. TO SERVE WHEN FROZEN: Preheat oven to 350 ° F. Remove the number of dumplings you wish to serve. Place them in a baking dish large enough to accommodate dumplings without crowding. Mix sauce and pour hot sauce over frozen dumplings. Bake in 350 ° F. oven for 1 hour, basting frequently. These are best served warm; however, allow about 1/2 hour for cooling or they'll be too hot to eat. Delicious served with ice cream. Large dimplings may be cut in half for smaller servings, but they won't look so attractive. Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 15.3mg
Sodium: 6mg
Potassium: 20.4mg
Carbohydrates: 13.5g
Fiber: 0g
Sugar: 13.3g
Protein: <1g