Butterscotch Pecan Pancakes Food

BUTTERSCOTCH PECAN SCONES

Steps:

• Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.
• In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.
• In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary).
• Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.)
• Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about ½ teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days.
• Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH

Steps:

• Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
• Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
• Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
• Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
• Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

BUTTERSCOTCH PANCAKES

Steps:

• Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
• Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
• Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
• In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
• Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
• Pour about 1/3 cup of batter into pan, cook till golden on both sides.
• As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.

BUTTERSCOTCH PANCAKES

Steps:

• Combine all ingredients until blended.
• Cook on a nonstick griddle over medium heat until browned on both sides, about 5-7 minutes.

PUFFY PANCAKES WITH NUTTY BANANA BUTTERSCOTCH

Steps:

• Preheat the oven to 425 degrees.
• Add 4 tablespoons butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.
• In a large bowl, whisk together the eggs and milk.
• In a separate bowl, whisk together the flour and Splenda; then, whisk in egg mixture.
• Pour the batter into the prepared baking dish and bake until the pancakes begin to rise, 15 - 20 minutes.
• Meanwhile, in a medium saucepan, cook the brown sugar, salt, and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes.
• Stir in the remaining 4 tablespoons butter, the sour cream, and bananas. Heat through.
• Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts (or pecans).
• Slice and serve with the remaining sauce on the side.

BUTTERMILK PECAN PANCAKES

Steps:

• In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 350°; position oven rack in the middle of the oven; spray cookie sheets with cooking spray.
• In a big bowl add half the cake mix, melted butter, and eggs; blend with an electric mixer on med-high speed, 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and chips with a wooden spoon until all dry ingredients are moistened.
• Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
• Sprinkle chopped pecans onto cookie tops; gently press nuts into dough.
• Bake 9-12 minutes until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with metal spatula and cool completely.

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 400* In medium bowl, beat eggs slightly.
• Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
• Stir in nuts.
• Pour into unbaked pie shell.
• Bake 15 minutes.
• Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
• Let cool completely on wire rack.
• Just before serving, decorate around edge with rosettes of whipped cream.

BUTTERSCOTCH-PECAN PANCAKES

Steps:

• In bowl, whisk together baking mix, buttermilk and eggs. Add granola, 2 tbsp pecans and 2 tbsp butterscotch chips.
• Spray a lg skillet w/ cooking spray, place skillet over medium heat. Pour about 3 tbsp of batter into skillet. Cook until golden, turning once. Repeat w/ remaining batter. Keep pancakes warm.
• Top pancakes w/ 3 tbsp pecans and 3 tbsp butterscotch chips. Drizzle w/ caramel syrup.

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).

ITALIAN BUTTERSCOTCH CHEESECAKE WITH A BUTTERY PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, pulverize the pecans in the food processor.
• Add the flour and the butter and whiz around until combined.
• Press the crust into a 10 inch springform pan.
• Bake in the oven for 10 minutes and then remove and cool.
• Keep the oven going, but turn it up to 425 degrees F.
• To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
• Melt the butterscotch chips in the microwave or in a double boiler.
• Add to the cheese mixture and mix on medium speed until combined.
• Add the eggs, flour and vanilla.
• Mix until just combined.
• You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
• Pour the filling into the crust.
• Bake at 425 degrees F for 10 minutes.
• After 10 minutes, turn down the oven to 250 degrees F.
• Bake for one hour.
• Do not attempt to open the oven to peek at the cheesecake.
• After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
• Place the cheesecake in the refrigerator for at least 4 hours.

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.