Butterscotch Walnut Drops Food

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

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 WALNUT DROPS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in walnuts and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

BUTTERSCOTCH DROPS

Steps:

• On top of a double boiler, melt the butterscotch and peanut butter. Stir until completely smooth.
• Remove from heat and add the flakes and mix carfully to not crush them.
• Drop teaspoons of the mix on to a lined baking tray.
• Chill until firm (about 30 minutes).

STOVE TOP BUTTERSCOTCH MAPLE-WALNUT PUDDING

Steps:

• In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
• Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
• Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
• Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
• Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
• In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
• ENJOY!

BUTTERSCOTCH WALNUT BREAD

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, sift together the flour, baking soda, baking powder and salt.
• In a medium bowl, beat the egg. Add sugar gradually. Beat until light and fluffy. Add melted butter and blend together. Alternately add flour and buttermilk. Stir until mixed together. Lastly, add walnuts which have been dusted with flour.
• Pour into a greased 9 x 5 x 3-inch loaf pan.
• Bake 1 hour or until done.

BUTTERSCOTCH DROPS

Steps:

• I have found it's often best to use a little peanut butter; and sometimes a package and a half to get the melted ingredients to adhere better to the cereal.
• Carefully melt the butterscotch drops and the peanut butter together over low heat.
• Do not overcook.
• Pour over the cereal.
• Mix well.
• Drop by tablespoonful onto waxed paper coated cookie sheets.
• Chill.
• These take a couple of hours to set in the fridge, so it's best to make them in the morning, so they will ready to eat for afterschool snacks.

BUTTERSCOTCH DROP COOKIES

Steps:

• Cream sugar and butter.
• Beat eggs, milk and vanilla into mixture.
• Add nuts.
• Sift remaining ingredients together and blend into mixture.
• Drop by teaspoonfuls on lightly greased cookie sheet (I highly recommend a non-stick cookie sheet).
• Bake at 350 degrees for 8 to 12 minutes, until golden.
• Cool on wire rack.
• Optionally you can add chocolate chips - 6 ounce package.