Aunt Louises Butterscotch Cookies Food

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Steps:

• Preheat the oven to 325 degrees F.
• Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
• Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
• Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
• While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
• Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
• Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
• Chill the pie, uncovered, at least 2 hours or overnight before serving.

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

AUNT LISL'S BUTTER COOKIES

Steps:

• In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree. You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Once the cookies have been cut out, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate.

AUNT LISL'S BUTTER COOKIES

Steps:

• Child: In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator.
• Adult with Child: Roll out the dough to 1/8-inch thick. Preheat oven to 350°F.
• Child: You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Let your imagination run free; how about dreidels, Stars of David, candles with flames attached, the four Hebrew letters on the dreidel?
• Once you have cut out the cookies, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar.
• Adult: Bake for about 10 minutes, or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.

AUNT BETZ COOKIES

Steps:

• Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut.
• Spread mixture into a lightly buttered 9x13 inch dish.
• Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve.

AUNT LISL'S BUTTER COOKIES

Steps:

• Child: In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator.
• Adult with Child: Roll out the dough to 1/8-inch thick. Preheat oven to 350°F.
• Child: You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Let your imagination run free; how about dreidels, Stars of David, candles with flames attached, the four Hebrew letters on the dreidel?
• Once you have cut out the cookies, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar.
• Adult: Bake for about 10 minutes, or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.

AUNT LOUISE'S APPLE CREAM PIE

Steps:

• Mix all ingredients except fruit.
• Adding the cream gradually into a smooth thick texture.
• Pour over fruit in unbaked pie crust.
• Bake at 350 for 45 minutes.

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

AUNT LOUISE'S BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Melt butter and chocolate over hot water or in the microwave.
• Add the eggs and sugar and mix well.
• Add the flour, baking powder, salt, nuts and vanilla.
• Mix well and place in a greased and floured 9x13 cake pan.
• Bake for 30 MINUTES ONLY!
• Remove from oven and cool.
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• Melt butter and chocolate in a bowl in the microwave.
• Add the remaining ingredients and blend well.
• Spread on the brownies and garnish with chopped nuts.