BUTTERSCOTCH CASHEW BARS
I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH MUFFINS
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.
Provided by Alejandra Ramos
Categories main-dish
Time 40m
Yield Makes 6 giant muffins (or 12 regular muffins)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
- Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
- Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
- Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
BUTTERSCOTCH MUFFINS
Make and share this Butterscotch Muffins recipe from Food.com.
Provided by The Daycare Lady
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
- Combine water, eggs, oil and vanilla.
- Stir into the dry ingredients just until moistened.
- Stir in butterscotch chips.
- Fill muffin cups 2/3 full.
- Combine brown sugar, pecans and cinnamon topping ingredients.
- Sprinkle over batter.
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
BUTTERSCOTCH AND CASHEW BARS
The original of this slightly tweaked recipe was found in the Betty Crocker Special Edition Fall Baking, 2004. Preparation time does not include the hour needed to cool the baked bars.
Provided by Sydney Mike
Categories Bar Cookie
Time 30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
- Stir in flour & baking powder until well mixed.
- Stir in cashews, then spread in an ungreased 13"x9" baking pan.
- Bake 22 to 25 minutes or until set & edges are dry.
- Cool completely on a wire rack, about 1 hour, before cutting into bars.
Nutrition Facts : Calories 174.6, Fat 9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 116.5, Carbohydrate 21.6, Fiber 0.4, Sugar 13.9, Protein 2.4
CASHEW BUTTERSCOTCH MUFFINS
Make and share this Cashew Butterscotch Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together brown sugar, egg, butter and vanilla until well blended.
- Whisk in sour cream.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in cashews and toffee bits.
- Divide batter equally among prepared muffin cups.
- Bake in oven for 18-22 minutes or until tops are golden and a pick inserted in the center comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 259.1, Fat 14.7, SaturatedFat 6.6, Cholesterol 39, Sodium 248.6, Carbohydrate 28.4, Fiber 0.8, Sugar 13.3, Protein 4.3
CHURROS MUFFINS
From 750 Best Muffin Recipes. Based on Spain's deep-fried doughnuts, these muffins are outrageously good, without getting out the fryers! Rolling the light muffins in butter and cinnamon sugar while they are still warm gives them the taste of being fried. They taste exactly like the real thing! Note: DO NOT use all-purpose flour! And while the batter may not taste like you expect, trust me; the muffins will turn out wonderful!
Provided by MissyMuffin
Categories Quick Breads
Time 50m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease 3 6-cup muffin pans.
- In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
- In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
- With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
- Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.
Nutrition Facts : Calories 288.1, Fat 14, SaturatedFat 6, Cholesterol 36.1, Sodium 205.6, Carbohydrate 38.3, Fiber 0.5, Sugar 19.5, Protein 3.1
CASHEW BUTTER COOKIES
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 22
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
- Coarsely chop cashew nuts, and reserve for garnish.
- In a medium mixing bowl, sift the flour and salt together; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
- Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
BUTTERSCOTCH CASHEW SCOTCHIES
Make and share this Butterscotch Cashew Scotchies recipe from Food.com.
Provided by hungrykitten
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
- Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
- Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
- Cut cake into 24 bars. Remove bars from pan with metal spatula.
Nutrition Facts : Calories 177.8, Fat 9.1, SaturatedFat 4, Cholesterol 28.2, Sodium 179.2, Carbohydrate 22.4, Fiber 0.3, Sugar 14.1, Protein 2
WHOLE WHEAT BANANA BUTTERSCOTCH MUFFINS
My family loves these banana muffins which are made healthier with the additon of whole wheat flour. The butterscotch chips are a wonderful, unexpected surprise. Nuts can be added, if desired.
Provided by Bayhill
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F degrees. Grease muffin pans; set aside.
- In a large bowl, combine first 8 ingredients (flour through sugar); make a well in the center of mixture. Set aside.
- In a medium bowl, combine banana, egg, milk, oil, and extracts. Beat with a wire whisk until well blended. Add to dry ingredients, stirring until just moistened. Fold in butterscotch chips.
- Spoon batter into greased muffin cups, filling each cup 3/4 full. Bake for 13 to 15 minutes, or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans immediately and cool on a wire rack.
Nutrition Facts : Calories 194.1, Fat 7.9, SaturatedFat 2.7, Cholesterol 16.2, Sodium 195.2, Carbohydrate 28.6, Fiber 2.2, Sugar 15, Protein 3.2
OATMEAL BUTTERSCOTCH MUFFINS
These muffins come from the Parish House Inn Bed and Breakfast. They are moist and freeze well! Kids really enjoyed the butterscotch flavor.
Provided by beckerd
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
- Preheat oven to 400 degrees.
- Spray muffin tins with nonstick cooking spray.
- Combine melted, cooled butter and eggs. Add to oat mixture.
- Sift flour,baking powder,salt,and baking soda.
- Add dry ingredients to oat/egg mixture.
- Stir to combine.
- Stir in butterscotch chips.
- Pour batter into prepared pans.
- Bake for 15-20 minutes or until tops spring back when touched.
- Remove from pan and cool a bit before serving.
- NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!
Nutrition Facts : Calories 193.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 37.8, Sodium 171, Carbohydrate 26, Fiber 1.1, Sugar 14.6, Protein 3.7
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