Recipe For Nutty Butterscotch Food

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 NUT SLICE

Steps:

• Pre-heat oven to 350 deg F.
• Grease an 8” x 12” x 2” slab pan with butter, then line with non-stick baking paper.
• In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
• Next, add the egg and beat until well combined.
• Sift the plain flour, self-rising flour and salt together over the butter mixture.
• Working quickly, use your hands to bring the ingredients together to form a ball.
• Don’t worry if it is still a bit crumbly.
• Place pastry in the prepared pan and press out to cover the base.
• This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
• Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
• Bake pastry in oven for 12 minutes, or until firm and a light golden color.
• Put to one side and leave to cool.
• Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
• Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
• Remove from heat and stir in cream and flour.
• Mix with a hand-held whisk until smooth.
• Add nuts and stir in well.
• Return pan to medium heat and stir until mixture comes to the boil.
• Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
• Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
• The mixture starts bubbling fairly soon after placing in oven – don’t worry, but check frequently to ensure edges are not burning.
• Cool in pan.
• Turn out onto a board, remove paper and cut into fingers or square pieces.
• Serve warm with ice-cream, or cool with tea or coffee.
• Can be stored in a container in the freezer.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;

Steps:

• 1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
• 2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
• 3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day.
• Note: For best results, use fresh marshmallows
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

RECIPE FOR NUTTY BUTTERSCOTCH

Steps:

• Grease a 1 x 11 x 16 rectangular pan then place wax paper.
• Melt HICAPS Buttercream in a large bowl.
• Add HICAPS Instabake Butterscotch Mix and eggs.
• Mix until well blended (using a spatula or stand mixer).
• Spread the mixture in the prepared 1 x 11 x 16 rectangular pan. Top with desired nuts.
• Bake for 25 - 30 mins. Do not overbake.
• Cool for 5 - 8 mins.

BUTTERSCOTCH NUT BARS

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine all the ingredients, mixing until crumbly.
• Press firmly into a greased 13" x 9" pan.
• Bake for 15 to 18 minutes or until light golden.
• For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
• Stir in the butterscotch chips and pecans.
• Pour evenly over the crust.
• Bake for 30 minutes or until set and golden.
• Cool completely and then cut into bars.

NUTTY BUTTERSCOTCH COOKIES

Steps:

• Cream all of the butter with powdered sugar and salt till light and fluffy.
• Blend in flour, mix well.
• Add butterscotch chips and 1 cup finely chopped pecans.
• Shape dough, a scant teaspoonful at a time, into balls.
• Place 1 inch apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15 minutes or until firm but not brown.
• Let cool on wire racks.
• Mix rum glaze ingredients until smooth.
• You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

PUFFY PANCAKE WITH NUTTY BANANA BUTTERSCOTCH

Steps:

• Preheat oven to 425°F
• Place 1/2 stick of butter into a 9-inch square baking dish and put it into the oven to melt, about 5 minutes. You could toast the chopped walnuts in a separate pan, in the oven at the same time or toast them in a pan on the stove top. Keep an eye on them so they do not burn and toast until fragrant.
• In a large bowl; whisk the milk and eggs together. In another bowl, whisk the flour and granulated sugar together until blended, then whisk in the egg-milk mixture.
• Pour the batter into the prepared baking dish, bake until the pancake starts to rise and becomes puffy, about 15 - 20 minutes.
• Meanwhile, in a medium sized saucepan; cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes.
• Stir in the other 1/2 stick of butter, the sour cream, and the sliced bananas; heat through.
• Drizzle the pancake with half of the butterscotch-banana sauce and sprinkle with the toasted walnuts.
• Slice and serve with the rest of the sauce on the side.

NUTTY NOODLE CLUSTERS

Steps:

• Melt chips.
• Remove from stove and add noodles and nuts.
• Mix well and drop from spoon onto wax paper.
• Cool in refrigerator until set firm.

BUTTERSCOTCH NUT FUDGE

Steps:

• Line 8-inch square pan with foil, extending foil over edges of pan.
• Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
• Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
• Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
• NOTE: For best results, do not double this recipe.

NUTTY BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350F and spray a 9 x 13 inch pan with cooking spray or grease with softened butter or margarine.
• Combine first five ingredients together in a large mixing bowl; mix on low speed for one minute.
• Scrape down sides with a spatula and beat for another minute.
• Spread batter (it will be thick) in prepared pan.
• Sprinkle cashews and chips over the top.
• Bake for 25 minutes.
• Cool completely in pan on a cake rack for at least 30 minutes.