Cooked Butterscotch Scotch Eggnog Food

BUTTERSCOTCH SAUCE

Steps:

• Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
• Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
• To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

SCHRAFFT'S BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
• In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
• Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
• Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

COOKED EGGNOG

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

BUTTERSCOTCH EGGNOG

Steps:

• Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
• Nog Assembly:.
• About 30 minutes before serving, add in the following order:.
• Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
• Gently fold the egg white mixture into the yolk mixture.
• Gently fold the fluffy cream into the mixture.
• Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
• If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".

BUTTERSCOTCH PUDDING

Steps:

• Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
• Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
• Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

BUTTERSCOTCH EGGNOG RECIPE

Steps:

• Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
• Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, Scotch, and vanilla and mix on low speed to combine.
• Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

BUTTERSCOTCH EGGNOG STARS

Steps:

• In a mixing bowl, cream together butter and sugar. Add egg and eggnog. Combine flour, baking powder, salt and nutmeg; gradually add to creamed mixture. Divide into three portions and chill overnight.
• On a lightly floured surface, roll out oneportion at a time to 1/4 inch thickness.
• Cut with a floured 3 1/2 inch star cutter.
• Cut out centers with a 1 1/2 inch star cutter.
• Line baking sheets with foil; grease foil.
• Place large star cutouts on prepared baking sheets.
• Sprinkle 1 tsp candy in center of each.
• Repeat with remaining dough; reroll small cutouts if desired.
• Bake at 375 for 6-8 minutes or until edges are golden.
• Cool on baking sheets for 5 minutes.
• Carefully slide foil and cookies from baking sheets onto wire racks to cool.
• For icing, beat confectioners' sugar, rum extract and enough eggnog to achieve drizzling consistency.
• Drizzle over cooled cookies if desired. Sprinkle with colored sugar if desired.
• Let stand until hardened.

BUTTERSCOTCH EGGNOG STARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and eggnog. Combine the flour, baking powder, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half., On a lightly floured surface, roll out 1 portion at a time to 1/4-in. thickness. Cut with a floured 3-1/2-in. star cutter. Cut out centers with a 1-1/2-in. star cutter. Line baking sheets with foil; grease foil., Place large star cutouts on prepared baking sheets. Sprinkle 1 teaspoon candy in open center of each. Repeat with remaining dough, rerolling small cutouts if desired. , Bake at 375° for 6-8 minutes or until edges are golden brown. Cool on baking sheets for 5 minutes. Carefully slide foil and cookies from baking sheets onto wire racks to cool., If icing is desired, beat confectioners' sugar, rum extract and enough eggnog to reach drizzling consistency. Drizzle over cooled cookies; sprinkle with colored sugar. Let stand until hardened.