Butterscotch Flavored Coffee Food

BUTTERSCOTCH-PECAN COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Drizzle 2 Tbsp. butter onto bottom of 8-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with 3 Tbsp. each dry pudding mix and nuts.
• Remove crescent dough from cans. (Do not unroll dough.) Cut each roll of dough into 8 slices. Gently pull each slice apart slightly. Place 8 slices, cut sides up, over nuts in pan. Drizzle with 2 Tbsp. butter; top with 3 Tbsp. dry pudding mix and 2 Tbsp. nuts. Repeat with remaining dough slices, butter, dry pudding mix and nuts.
• Bake 25 to 30 min. or until golden brown. Cool cake in pan 10 min. Meanwhile, whisk cream cheese and milk in medium bowl until blended. Stir in sugar.
• Loosen cake from sides of pan with knife. Invert cake onto plate; drizzle with icing.

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

BUTTERSCOTCH FLAVOR POWDER

Steps:

• Mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and, stirring constantly, cook slowly until the temperature of the mixture is a carefully measured 310 degrees F. Cooking slowly is important for giving the Maillard reaction time to take place. (The Maillard reaction is what develops the butterscotch flavor). For measuring the temperature, I use an infrared surface temperature thermometer. There are many brands of these infrared thermometers on Amazon.
• When the mixture is cooked, pour it immediately (not letting it harden) onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid. Then crack it up with your food-gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder. This may require several "transfer-grind" operations. Store the powder in a refrigerator, and use it as desired.

BUTTERSCOTCH COFFEE PIE

Steps:

• Preheat the oven to 350 degrees.
• While the oven preheats, put your pie shell in the refrigerator to keep it cool.
• FILLING:.
• Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
• The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• Add the flour and salt and blend the filling until evenly mixed.
• Blend in the milk, then stir in the butterscotch chips and nuts.
• Scrape the filling into the chilled pie shell, smoothing with a spoon.
• Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
• When done, the top of the pie will turn dark golden brown.
• That's fine, and it does not mean it has over-baked.
• Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
• Transfer the pie to a cooling rack and cool.
• The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.