Butterscotch Nut Slice Food

BUTTERSCOTCH-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH NUT SUNDAE

Steps:

• Place 2 scoops ice cream in each of four dishes. Top with butterscotch sauce, macadamia nuts, and brittle. Garnish with a wafer cookie, if desired, and serve.

BUTTERSCOTCH PECAN SLICES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

BUTTERSCOTCH NUT BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine all the ingredients, mixing until crumbly.
• Press firmly into a greased 13" x 9" pan.
• Bake for 15 to 18 minutes or until light golden.
• For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
• Stir in the butterscotch chips and pecans.
• Pour evenly over the crust.
• Bake for 30 minutes or until set and golden.
• Cool completely and then cut into bars.

BUTTERSCOTCH NUT SLICE

Steps:

• Pre-heat oven to 350 deg F.
• Grease an 8” x 12” x 2” slab pan with butter, then line with non-stick baking paper.
• In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
• Next, add the egg and beat until well combined.
• Sift the plain flour, self-rising flour and salt together over the butter mixture.
• Working quickly, use your hands to bring the ingredients together to form a ball.
• Don’t worry if it is still a bit crumbly.
• Place pastry in the prepared pan and press out to cover the base.
• This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
• Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
• Bake pastry in oven for 12 minutes, or until firm and a light golden color.
• Put to one side and leave to cool.
• Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
• Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
• Remove from heat and stir in cream and flour.
• Mix with a hand-held whisk until smooth.
• Add nuts and stir in well.
• Return pan to medium heat and stir until mixture comes to the boil.
• Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
• Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
• The mixture starts bubbling fairly soon after placing in oven – don’t worry, but check frequently to ensure edges are not burning.
• Cool in pan.
• Turn out onto a board, remove paper and cut into fingers or square pieces.
• Serve warm with ice-cream, or cool with tea or coffee.
• Can be stored in a container in the freezer.

CHOCOLATE NUT SLICE

Steps:

• Preheat the oven to 180°C.
• In a small saucepan or a stainless steel bowl over a larger saucepan of simmering water, melt the butter and chocolate, stirring until combined.
• In a large bowl, beat the eggs, yolk and sugar until pale.
• Fold in the chocolate mixture, flour and nuts until just combined.
• Spread the mixture into a greased tin (about 20cm x 20cm) and bake for about 25-30 minutes until a skewer inserted comes out moist (but not sticky and wet).
• Allow to cool in the tin before cutting into rectangles.

PEANUT BUTTERSCOTCH SLICE

Steps:

• Blend together flour, 1/2 cup butter and brown sugar.
• Pat into a 9 x 9 pan and bake for 10 minutes at 375°.
• In double boiler heat 2-6 oz.
• packages of butterscotch chips, 1/2 cup corn syrup, 1 tbsp.
• water and 2 tsp.
• butter until smooth.
• Add 2 cups of peanuts to this mixture and spread on crust.
• Place back in oven for 5 minutes.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.