Best 5 Pillsburys Scottish Reels Recipes
Pillsbury's Scottish Reels are a delightful pastry treat that offers a unique and delicious taste experience. These pastries feature a combination of flaky, buttery crust and sweet, gooey filling. They are perfect for any occasion, whether it's a quick breakfast, a mid-day snack, or a special dessert. With their irresistible flavor and ease of preparation, Pillsbury's Scottish Reels are a must-try for any pastry lover.
Here are our top 5 tried and tested recipes!
15 BEST PILLSBURY CRESCENT ROLL RECIPE COLLECTION
You'll flip for these Pillsbury crescent roll recipes! From pigs in a blanket to croissants to pizza rolls, the refrigerated Pillsbury dough is as versatile as it gets.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Pillsbury Crescent Roll recipe in 30 minutes or less!
Nutrition Facts :
PILLSBURY'S SCOTTISH REELS
A bakeoff recipe; I haven't tried it yet. They frosted theirs with a chocolate cream cheese frosting. You could either make this from scratch or choose a tub of premade chocolate frosting.
Provided by Debbie R.
Categories Drop Cookies
Time 1h35m
Yield 60 cookies
Number Of Ingredients 16
Steps:
- Melt the chocolate; I prefer melting in the microwave for just a few seconds, stirring, repeat until it's done.
- Combine that and everything else except the topping stuff. Chill at least 1 hour.
- Combine oats and 2 T. confectioners sugar.
- Drop chilled dough by rounded teaspoon onto greased cookie sheets. Flatten to about 1/4-inch with glass greased and dipped in the oat and sugar mixture.
- Bake at 350 for 12 - 15 minutes. Cool; then frost.
SCOTTISH SCONES
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375°F. Lightly grease cookie sheet. In medium bowl, combine flour, oats, brown sugar, baking powder, salt and 1/2 teaspoon cinnamon mix well. With pastry blender or fork, cut in 1/2 cup margarine until mixture is crumbly. Add milk all at once stir just until dry ingredients are moistened.2. On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet press into 6-inch round, about 1 inch thick. Brush top with melted margarine.3. In small bowl, combine sugar and 1/4 teaspoon cinnamon mix well. Sprinkle over top. Cut into 8 wedges separate slightly.4. Bake at 375°F. for 20 to 30 minutes or until golden brown. Cut into wedges. Serve warm.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Scone * Calories: 270 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 3 g 15% * Cholesterol: 0 mg 0% * Sodium: 420 mg 18% * Total Carbohydrate: 33 g 11% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 4 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 10% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 2 1/2 Fat or 2 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
SCOTTISH SCONES
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375°F. Lightly grease cookie sheet. In medium bowl, combine flour, oats, brown sugar, baking powder, salt and 1/2 teaspoon cinnamon mix well. With pastry blender or fork, cut in 1/2 cup margarine until mixture is crumbly. Add milk all at once stir just until dry ingredients are moistened.2. On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet press into 6-inch round, about 1 inch thick. Brush top with melted margarine.3. In small bowl, combine sugar and 1/4 teaspoon cinnamon mix well. Sprinkle over top. Cut into 8 wedges separate slightly.4. Bake at 375°F. for 20 to 30 minutes or until golden brown. Cut into wedges. Serve warm.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Scone * Calories: 270 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 3 g 15% * Cholesterol: 0 mg 0% * Sodium: 420 mg 18% * Total Carbohydrate: 33 g 11% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 4 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 10% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 2 1/2 Fat or 2 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
ANN PILLSBURY'S "NO-KNEAD" SPECIAL BREAD 1945
From a full page Pillsbury Flour magazine ad! circa 1945: No Kneading! Work, Time cut in half! . . . this exciting new Pillsbury way EASY, FAST and FUN TO BAKE! A NEW, RICH TASTY BREAD NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY'S BEST Enriched FLOUR, you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, party breads, coffee cakes . . . bake bread you'll be proud to put on the table-golden-textured, crispy-crusted, good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake-you bake your best with Pillsbury's Best! This is Verbatim from the old recipe card BUT I did decrease the salt ( the recipe said 2Tb which seemed like way too much).
Provided by petlover
Categories Yeast Breads
Time 6h
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups scalded milk, 2 tablespoons salt, 1/4 cup sugar and 1/2 cup shortening.
- Cool . . . to lukewarm by adding 1 1/2 cups water.
- Add . . . 3 packages yeast, (compressed or dry granular) mix well.
- Blend in . . . 3 eggs.
- Add gradually . . 9 cups sifted PILLSBURY'S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.).
- Place dough in large greased bowl and cover.
- Store . . . dough in refrigerator or cold place at least two hours or until needed.
- Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover. ( make 3 loaves).
- Let rise . . . in warm place (80° to 85° F.) until double in bulk, about 2 hours.
- Bake . . . in moderate preheated oven (375° F.) for 1 hour.
- Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.
- "THIS METHOD GUARANTEED ONLY WITH PILLSBURY'S BEST".
Nutrition Facts : Calories 1904.2, Fat 47.6, SaturatedFat 13.5, Cholesterol 203.1, Sodium 2471.1, Carbohydrate 311.8, Fiber 12, Sugar 17.8, Protein 51.9
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and tools ready. This will help you stay organized and ensure that you don't forget anything.
- Follow the Recipe Carefully: These recipes are designed to be easy to follow, but it's important to pay attention to the details. Make sure you measure your ingredients accurately and follow the instructions step-by-step.
- Use Quality Ingredients: The quality of your ingredients will have a big impact on the final product. Use fresh, high-quality ingredients whenever possible.
- Don't Overmix: Overmixing can make your dough tough. Mix your ingredients just until they are combined.
- Chill Your Dough: Chilling your dough before baking will help it to hold its shape and prevent it from spreading too much.
- Preheat Your Oven: Make sure your oven is fully preheated before you put your pastries in to bake. This will help them to cook evenly.
- Don't Overbake: Overbaking can make your pastries dry and crumbly. Bake them just until they are golden brown.
Conclusion:
These Scottish reel recipes are a delicious and easy way to enjoy a taste of Scotland. With a little planning and effort, you can create these traditional pastries in your own kitchen. So next time you're looking for a sweet treat, give one of these recipes a try. You won't be disappointed!
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