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Its a dreary rainy day here and it got me thinking about comfort foods. Awhile back someone talked about that on their blog and I made a note of it. She asked what our comfort foods were. Mine is butterscotch pudding. When I'm sick or just miserable I love to make a pkg. of it and eat the whole thing instead of a meal......shush you all do stuff like that. I know I'm not the only one! And mine has to be warm yet. I don't like it cold. So when I thought about that I went hunting online for Butterscotch recipes. So I decided today would be a perfect day to post my comfort food plus more.
1 c. dark brown sugar
3 tbsp. butter
2 egg yolks
4 tbsp. flour
1 1/2 c. milk
Melt together brown sugar and butter. Let cool. Add egg yolks and beat together. Stir in flour and milk gradually. Cook until thick, stirring often. Microwave on roast 5 to 6 minutes or until thick, stirring often. Can be doubled.
Excerpt from Ripe for Dessert by David Lebovitz
THE PUDDING:
4 tablespoons (1/2 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 cup heavy cream
2 cups whole milk
3/4 teaspoon salt
3 tablespoons cornstarch
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
THE COFFEE CARAMELIZED BANANAS:
1 tablespoon butter
1 vanilla bean, split lengthwise
6 tablespoons dark brown sugar
3 bananas, peeled and cut into 1/2-inch slices
6 tablespoons strong coffee
To make the pudding: Melt the butter in a medium-size heavy-duty saucepan. Mix in the brown sugar and cook until the mixture bubbles vigorously. Remove from the heat and stir in the heavy cream, adding it 1 tablespoon at a time. Stir in the milk and salt.
In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved. Whisk the egg mixture into the butterscotch pudding mixture.
Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil. Reduce the heat to a simmer, continue to stir, and cook for 2 minutes.
Pour the pudding into a container and stir in the whiskey and vanilla. Cover and refrigerate until thoroughly chilled.
To caramelize the bananas: Melt the butter in a large skillet with the vanilla bean. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
Add the coffee and continue to cook until the juices thicken to the consistency of maple syrup, Avoid stirring the bananas. Instead, tilt the pan and spoon the sauce over the bananas as they cook.
Serving: Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it. Serves 6 .
COOKIE BASE
1 cup all-purpose flour
1 cup quick or old-fashioned oats
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 tsp baking soda
3/4 tsp pumpkin pie spice
3/4 cup (1 1/2 sticks) butter or margarine, melted
FUDGE
2 tbsp butter or margarine
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
3/4 cup granulated sugar
1/2 cup LIBBY'S® 100% Pure Pumpkin
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 cups (4 ounces) miniature marshmallows
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup chopped walnuts, divided
1 tsp vanilla extract
PREHEAT oven to 350° F. LINE 15 x 10-inch jelly-roll pan with foil.
FOR COOKIE BASE:
COMBINE flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan. BAKE for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
FOR FUDGE:
COMBINE butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.
Pumpkin gives these soft, cake like cookies a gorgeous golden orange color. Using an ice cream scoop to form the cookies makes the tops nice and smooth. The mounds of batter bake into cookies that look like the smooth, round top of a cupcake.
Because oil is used for the shortening, the batter is especially easy to mix. Line the baking sheets with parchment paper and then butter the paper so the cookies release easily. You can substitute miniature chocolate chips for the butterscotch chips. Make sure that the label on the can of pumpkin says “pumpkin” rather than “pumpkin pie filling,” which has added spices.
Makes: 14 cookies
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Powdered sugar for dusting
Position a rack in the middle of the oven. Preheat the oven to 325°F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Ingredients:
6 T Butter
1 c Dark brown sugar
2 Eggs
1 t Vanilla extract
2/3 c Flour
1 t Baking powder
1/4 t Salt
1/2 c Chopped pecans
1/2 c Shredded coconut
Preheat oven to 350'F. Grease an 8" square baking pan. Combine the butter and brown sugar in a sturdy saucepan and set over moderate heat. Stir frequently until the mixture is bubbly and the sugar is melted, then set aside to cool slightly. Beat the eggs and vanilla into the butter and brown sugar mixture. Combine the flour, baking powder and salt, then stir and toss them together. Add to the first mixture and beat just until thoroughly mixed. Stir in the pecans and the coconut. Spread the batter evenly in the prepared pan. Bake for about 30 minutes, or until the top is dry and a toothpick inserted in the center of the brownies comes out barely clean. Remove from oven and cool on a rack. Cut into 2" squares.
Ingredients:
1 1/4 c Old Fashioned Oats Uncooked
1/4 c Margarine, Melted
1/4 c Packed Brown Sugar
2 T Unbleached All-purpose Flour
24 oz Cream Cheese, Softened 3/4 c Granulated Sugar
2 t Grated Orange Peel 1 t Vanilla
4 Large Eggs
1/2 c Packed Brown Sugar
1/3 c Light Corn Syrup 1/4 c Margarine Melted
1 t Vanilla
Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch spring form pan. Bake at 350 degrees F, 15 minutes. Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.
3 to 4 tablespoons butter
1-3/4 cups brown sugar (light brown preferred)
3 cups rich milk, light cream, or half milk and half evaporated milk
2 eggs
7 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
Baked pastry or crumb crust for 9-inch pie
Melt the butter in 2-quart saucepan, add the brown sugar, and stir until the mixture bubbles up and looks slightly browner. Add 2 cups of the milk and stir to combine well. Stir the eggs with the flour and salt, then stir in the remaining milk. When the sugar mixture is hot but not boiling, slowly stir in the the egg mixture. Stir and cook over medium low heat until the mixture boils up. Turn the heat very low and stir and cook 1 or 2 minutes more. Remove from the heat and stir in the vanilla. Cool to room temperature and turn into the baked pastry, or crumb crust. Serve topped with whipped cream, if you like.
Variations: Butterscotch Meringue Pie: Use 3 egg yolks in the filling, top the pie with a meringue of the 3 egg whites*, and bake in a 350-degree oven until the meringue is lightly brown.
Butterscotch Nut Pie: Add 1/2 cup toasted pecans, walnuts, almonds,filberts, macadamia, or cashew nuts to the filling. Sprinkle a few over the top, or top with whipped cream or meringue sprinkled with nuts.
Date Butterscotch Pie: Use only 3/4 cup brown sugar. Cool the filling and fold in 1 cup quartered dates. If you like, also fol din 1/2 cup toasted pecans or almonds with the dates.
*Meringue for Pies Ingredients: 3 egg whites 1 teaspoon cream of tartar Pinch salt 6 tablespoons sugar Beat the egg whites till they form soft peaks. Add the cream of tartar and salt and continue beating till the whites are stiff but not dry. Add sugar, a little at a time, beating it in well. Spread the meringue over the pie, being certain to cover the surface completely, including the edge of the crust. If you are deft with the pastry tube, you may pipe the meringue over the pie, using a #6rosette tube. Bake the meringue at 350 degrees 15 to 18 minutes, or until it is lightly browned.
1 pound brown sugar
4oz butter
juice of one lemon
Heat the sugar in a saucepan until it melts. Cream the butter and slowly add it to the sugar. Continue heating and stirring until a little of the mixture hardens when dropped into cold water. Add the lemon juice. Beat quickly with a fork. Pour into a buttered tin and mark into squares. Break into pieces when cold.
1 Lb Light Brown Sugar
1 1/2 Sticks Butter (3/4 Cup)melted
2 Eggs
2 C Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Vanilla
1 C Nuts, Chopped
Melt sugar and butter together. Cool. Add eggs. Mix flour, baking powder, salt, vanilla and nuts together. Add to other mixture. Mix well. Bake in greased 9x13 pan at 350F for 30 minutes. Yields 25-30 squares.
Scale ingredients to servings
3/4 oz butterscotch schnapps
3/4 oz coffee liqueur
5 oz hot chocolate
1 1/2 oz whipped cream
Mix ingredients in coffee mug, and top with whipped cream.
Serve in: Coffee Mug
2 cups all-purpose flour
2/3 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) bar premium white chocolate, finely chopped
1 teaspoon vanilla extract
2 eggs
1 egg white
1. Preheat oven to 350F. Combine first 5 ingredients in a large bowl. Combine vanilla with next 2 ingredients. Add to flour mixture; stir until well blended (dough will be dry).
2. Turn dough out onto a lightly floured surface and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
3. Bake for 30 minutes. Let cool. Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325F and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack. Yield: 2 dozen cookies.
Butterscotch Martini
1 1/2 oz. Vodka
1/2 oz. Butterscotch Scnapps
1/2 oz. Butterscotch Cream Liqueur
1 Butterscotch Lifesaver
Combine in a mixing glass with ice. Swirl ingredients gently and strain into a chilled cocktail glass.
Garnish with the Lifesaver (or just drop it in).
4oz Butter (softened)
2oz soft dark brown sugar
5 drops of vanilla essence
5 oz flour
1 oz ground almonds
caster sugar (for sprinkling)
Set the oven to 300F or gas mark2. Grease a baking tray. In a separate bowl, cream the butter with 1oz of the sugar adding the vanilla essence. Gradually work in the flour and ground almonds to the mixture. Mix in the remaining sugar.
Turn the mixture out on to a floured flat surface and knead well. Press or roll out into a round shape approx 1/2 inch thick and place on the baking tray. Prick all over with a fork and bake for about 35 to 40 minutes. Before baking you may sprinkle the caster sugar over the top. This is a personal preference option. After baking, place on a wire rack to cool.
Tastykake Butterscotch Krimpets
4 Egg whites
1 Box golden pound cake mix -- (16-ounce)
2/3 c Water FROSTING
1/8 c Nestle Butterscotch Morsels (40 chips)
1/2 c Butter -- softened
1 1/2 c Powdered sugar
1. Preheat the oven to 325 degrees F. 2. Beat the egg whites until thick. 3. Blend the egg whites with the cake mix and water. 4. Pour the batter into a greased 9x12-inch baking pan. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool. 5. For the frosting melt the butterscotch morsels in a microwave oven on high for 45 seconds. If you don't have a microwave oven use a double boiler over hot not boiling water. 6. Mix the butter with the melted butterscotch. Add the powdered sugar. Blend with a mixer until the frosting has a smooth consistency. 7. Spread the frosting on top of the cooled pound cake. 8. Cut the cake into nine rows. Then make two cuts lengthwise. This should divide cake into twenty-seven equal pieces. Makes 27 cakes.
1 comment:
these all look so yummy-I haven't made butterscotch pudding in years and years-now I want some-lol I need to check thru my recipes too and bring them over here thanks-
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