Butterscotch Bread Food

BUTTERSCOTCH BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of two (9x5-inch) loaf pans. Set aside.
• Combine all ingredients except raisins in bowl; beat at low speed, scraping bowl often, until well mixed. Stir in raisins.
• Spoon batter evenly into prepared loaf pans. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Remove from pans. Cool completely.

BUTTERSCOTCH BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together the flour, baking soda, salt and brown sugar.
• Stir in the eggs, buttermilk and melted butter all at once.
• Mix just enough to moisten.
• Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.

CHOCOLATE AND BUTTERSCOTCH BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Grease the bottom and sides of a deep 13-by-9-inch baking dish with the butter. Set aside.
• In a large bowl, whisk together the heavy cream, sour cream, maple syrup, brown sugar, cinnamon and salt until smooth. Whisk in the eggs, one by one, until the custard is smooth. Stir in the bread cubes and let soak for at least 10 minutes.
• Pour the custard-bread mixture into the prepared baking dish and bake until golden brown on top and the custard is set, 35 to 40 minutes. Let cool completely. Leave the oven on.
• For the meringue: Whisk the egg whites and salt until light and frothy in a stand mixer fitted with the whisk attachment. Add the cream of tartar. Slowly add the granulated sugar, a little at a time, whisking until the egg whites have quadrupled in size and are stiff and shiny.
• Finish the bread pudding: When the bread pudding is cool to the touch, stir to break it apart and then stir in the butterscotch and chocolate chips to evenly distribute them. Transfer one-third of the meringue to the bread pudding and fold it in until incorporated. Using the back of a spoon, spread the pudding into an even layer in the baking dish. Pipe the rest of the meringue on top in decorative peaks.
• Bake until golden brown and cooked through, another 30 to 35 minutes.
• For the bourbon sauce: Melt the ice cream in a small saucepan over medium heat. Stir in the bourbon and nutmeg. Pour into a sauce dish and ladle over each serving of bread pudding.

BUTTERSCOTCH PUDDING

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. 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. 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 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

BUTTERSCOTCH ZUCCHINI BREAD

Steps:

• Beat together the sugar, eggs, zucchini, oil and vanilla.
• Add dry ingredients to flour.
• Then the other mixture.
• Beat until smooth.
• Add pudding mix, oats and nuts.
• Grease a 5x9 bread pan.
• Bake at 350 for about 1 hour.

BUTTERSCOTCH BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combined mashed bananas, eggs, vegetable oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder.
• Then add flour and mix just until combined.
• Fold in butterscotch chips.
• Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 minutes or until the top is golden brown and an inserted toothpick comes out clean.
• ***You can also make this in 3 small mini loaf pans that have been sprayed with non stick cooking spray. The mini loaves cook for about 40-42 minutes.

BUTTERSCOTCH BANANA BREAD

Steps:

• Preheat oven to 350.
• Grease two 8" loaf pans (or spray well with non-stick spray) Cream together the butter or margarine, eggs& sugar (as Kim D suggested, if you add the eggs one at a time, beating well after each addition, the loaf should rise a little better).
• Add the bananas.
• Then add the flour, baking powder, salt, baking soda, cinnamon, and nutmeg and blend together.
• Fold in the butterscotch chips (and chocolate chips if desired).
• Divide batter between the two prepared baking pans and bake for 25 to 30 minutes, or until firm in the center.

BUTTERSCOTCH OATMEAL BREAD

Steps:

• in a large bowl, combine the oats, buttermilk, and brown sugar; set aside. In a separate bowl,combine butter and eggs. Add to the oats and mix well. In a large bowl, combine flour,baking powder,salt,and baking soda. Stir all ingredients together until combined. Add butterscoth chips and stir to incorporate. Pour batter into well-greased loaf pan. Bake at 350 degrees for about 45 minutes, until golden.

BUTTERSCOTCH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

BUTTERSCOTCH PECAN TEA BREAD

Steps:

• Lazy way: put everything into a bread machine according to manufacturer's directions, and use the Quickbread cycle! (Mine works quite well.).
• Real way: Beat the egg. Add the sugar gradually, continually beating.
• Add the butter and blend.
• Add the dry ingreidents alternately with the buttermilk, and blend well until mixed.
• Add the nuts.
• Pour into a buttered loaf pan (book recommends 8 1/2 x 2 3/4, I think 9 x 4 would work too) and bake at 350F for 35-40 minutes.

BUTTERSCOTCH BREAD!

Steps:

• Heat oven to 350.
• Grease a loaf pan.
• Beat the eggs,gradually adding in the sugar.
• Add the melted shortening.
• Sift together the flour,salt,baking powder& soda.
• Add to the egg/sugar mixture,alternatly with milk.
• Add the chopped nuts,blending only enough to dampen the flour.
• Pour mixture into the loaf pan.
• Bake appox 45 minutes,or until bread slightly shrinks from the sides of pan.

BUTTERSCOTCH PUMPKIN BREAD

Steps:

• Preheat oven to 350.
• Spray 2 (9x5-inch) loaf pans with cooking spray.
• Sift first 7 ingredients together in large bowl.
• Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
• Stir in butterscotch chips (Batter will be on the thicker side).
• Spoon batter equally into the loaf pans.
• Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .

THE BEST BUTTERSCOTCH BANANA BREAD

Steps:

• Mash the ripe bananas; set aside.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• Combine mashed bananas, sugar, eggs and melted butter. Blend well.
• Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
• Pour into greashed 9-1/2-inch loaf pan.
• Sprinkle top with reserved nuts and chips.
• Bake at 350° for 60 minutes (or shorter time for smaller loaves).
• Cool.

BUTTERSCOTCH PECAN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, pudding mix, baking powder and salt; add to creamed mixture alternately with milk. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.