Butterscotch Crescents

1 package dry yeast
¼ cup warm water
1 box regular butterscotch pudding
2 eggs
4 ½ cups flour
½ cup margarine
2 teaspoons salt

Cook pudding according to package directions. Remove from heat and add margarine. Cool to lukewarm. Dissolve yeast in water. Blend in eggs and flour to make a stiff dough and let rise. Roll out in a circle and cut into wedges. Fill wedges with pudding. Roll into crescent rolls and place in a well-greased pan. Let rise until double. Bake at 375° for 15 minutes.

TOPPING:
¼ cup melted butter
⅔ cup brown sugar
2 tablespoons flour
⅔ cup coconut
½ cup nuts

Mix well and put over crescent rolls.

Adaline Zuber

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.