Butterscotch Pecan Dessert Food

PECAN BUTTERSCOTCH PIE

Steps:

• In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
• In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.)
• Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans.
• Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.

BUTTERSCOTCH-PECAN CAKE

Steps:

• Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
• Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
• Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
• Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
• With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
• Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
• To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
• Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

BUTTERSCOTCH PECAN DESSERT

Steps:

• 1. In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into a ungreased 13 x 9 inch glass baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool.
• 2. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth;pour over cream cheese layer. Refrigerate for 15 to 20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 2 hours before serving.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a butterscotch recipe in 30 minutes or less!

BUTTERSCOTCH PECAN PIE RECIPE

Steps:

• In a large bowl mix flour and salt together. Cut in the butter, using a fork or pastry blender, until the mixture resembles coarse crumbs (you can also do this was a standing mixer on low).
• Add in the ice water, 1-2 Tbsp at a time until the dough just comes together. Once the dough comes together, turn out onto a floured surface and pat into a ball or a disc.
• Cover and chill for at least 30 minutes.
• Preheat oven to 350 degrees.
• On a floured surface, roll out your pie dough into a large circle, about 1/8-1/4" thick. Transfer your pie dough to a 9" deep dish pie plate (I transfer the dough by loosely rolling it around my rolling pin and then unrolling it over my pie plate).
• Gently press pie dough into pie plate, and remove any excess edges (leaving about 1/4"-1/2" of overhang).
• Roll or fold the dough overhang underneath itself, so the dough rests on the edge of the pie plate, and crimp the edges.
• In a large bowl, whisk granulated sugar, brown sugar and melted butter together. Add in the eggs, flour, salt and vanilla extract. Whisk until combined.
• Add in the toasted pecans and the butterscotch chips. Mix.
• Pour filling into your prepared pie crust and cover the edges with a pie shield.
• Bake for 45-50 minutes, or until the center only slightly jiggles when the pie dish is gently moved or tapped.
• Allow to cool at least 1 hour before serving (otherwise the filling won't stay in the crust). This pie can be served warm, at room temperature or cold (I loved it cold!).
• Top with ice cream, whipped cream and/or caramel sauce.
• Enjoy

THE PERFECT BUTTERSCOTCH, CHOCOLATE AND PECAN COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Melt butter in the microwave for 30 seconds, it should only melt a third of the way.
• In the bowl of your mixer add the melted butter, brown sugar, milk, vanilla extract and mix for about 3 to 5 minutes until light and fluffy. Add the egg and mix until well incorporated.
• In a bowl mix together the flour, salt and baking soda. Slowly add the flour mixture, half a cup at a time and mix on slow speed, scraping the sides as needed. Add more flour, a tbsp at a time if mixture is too soft.
• Add the butterscotch chips, chocolate chips and pecans and mix until well incorporated.
• Using 1/4 cup measuring cup, scoop out 1/4 cup of the cookie dough at a time, roll into a ball and place on an ungreased cookie sheet. Repeat with remaining cookie dough, make sure you leave enough space between the cookies, about 3 inches.
• Top the cookies with additional chocolate, butterscotch chips and pecans, so they'll look beautiful.
• Bake for 9 to 11 minutes, additional minutes may be required because of size of cookies, so bake until lightly golden, no more than 13 minutes.

BUTTERSCOTCH PECAN DESSERT

Steps:

• In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
• In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
• Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.