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Butterscotch Pillows


Thursday, January 01, 2004
2 dozen pillows
Bread:1 pkg Fleischmann's active dry yeast
1/4 cup warm water
1/3 cup butter, softened
1/4 cup sugar
1 tsp salt
1/2 cup milk,scalded
2 eggs
3 cups all purpose flour

2 3 oz. pkgs cream cheese, softened
1 Tbsp sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup Nestle toll house butterscotch morsels
1 cup nuts
1/4 cup apricot jam
In cup, combine yeast and water. Stir to soften. Set aside. In large bowl, combine butter, sugar and salt. Add scaleded milk. Stir until butter is melted. Cool to room temperature. Add eggs and 1 cup of flour. Beat well. Stir in yeast. Gradually stir in remaining flour. Mix well. Cover bowl with damp cloth. Refrigerate about 4 hours.

Filling: In small bowl, combine cream cheese, sugar, egg yolk and vanilla extract. beat until creamy. Stir in butterscotch morsels. Divide dough into 4 pieces. On floured board roll 1 piece of dough into 12 x 8 inch. Cut into six inch squares. Spoon 1 tsp of filling in center. Bring corners to center. Put on greased cookie sheet. Let rise for 30 minutes. bake at 325degrees for 10 minutes. het apricot jam over low heat. Brush over pillows.
Nutrition Facts:
Lela Davis

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