Butterscotch Rolls

Grease 12 medium-sized muffin
tins. Melt butter, sugar and syrup,
and place 2 teaspoons of this mix-
ture, plus 1/2 teaspoon cold water in
each muffin tin. Arrange 3 or 4 nut
meats on top of syrup. Prepare roll
mix as instructed on package, and
roll to rectangle 9 x 12 inches. Brush
lightly with melted butter and spread
with remaining syrup. Roll dough
up lengthwise, like jelly roll. Slice
into 12 l-inch pieces. Place slices,
cut side down, in muffin tins. Bake
at 425°F., for 12-15 minutes.

Gingerbread Supreme

Melt butter in a 9 x 9 inch cake
pan. Add syrup and brown sugar,
sprinkle with nutmeg. Place peaches
and cherries, cut side down on sugar.
Prepare gingerbread according to
directions on package, and pour
batter over fruit. Bake at 350°F for
50 to 55 minutes. Serves 8.

Swedish Tea Ring

Mix dough as directed on package;
roll into rectangle, about 2 inch
thickness. Brush with melted butter,
top with ROGERS’ GOLDEN SYRUP,
and sprinkle with cinnamon, nuts
and fruit.

Roll up jelly-roll fashion, sealing
edges firmly. Shape in circle on
greased baking sheet. With scissors
cut l-inch slices almost through to
centre. Turn each slice partly on its
side.

Brush with melted butter. Cover
and allow to rise double in bulk,
about 1 hour. Bake at 375°F about
25 minutes.

INGREDIENTS

2 cups ready-prepared
biscuit mix
4 tablespoons butter or
margarine
V4 cup brown sugar
Yo cup ROGERS’
GOLDEN SYRUP

2 tablespoons cold water

Ys cup walnut halves

] package gingerbread
mix

3 tablespoons butter

Yo cup ROGERS’
GOLDEN SYRUP
12 tablespoons brown

sugar

] teaspoon nutmeg

1 No. 2 can peach halves

5 maraschino cherries, |

halved

2 cups ready-roll mix
1 tablespoon melted
butter
4 tablespoons ROGERS’
GOLDEN SYRUP
] feaspoon cinnamon
Yq cup chopped nuts
V4 cup raisins or currants

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