BUTTERSCOTCH PECAN DESSERT
Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH PECAN THINS
Categories Cookies Mixer Dessert Bake Kid-Friendly Pecan Vanilla Chill Gourmet Small Plates
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Into the bowl sift together the flour, the baking powder, and the salt, beat the dough until it is firm enough to handle. Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
- Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute. Transfer the cookies to racks and let them cool completely.
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by Christine
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
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 BLONDIES
I first combined pecans and butterscotch in these blondies because they were my mom-mom's favorite flavors. When she loved them, they became a family favorite and I baked them for her every chance I got. They are fantastic when sliced warm and topped with ice cream. They also make the perfect addition to a friendly care package.
Provided by Dan Langan
Categories dessert
Time 2h
Yield 16 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper, then spray the parchment. Set aside.
- Place the butter in a medium saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl. Add the brown sugar, salt and baking powder. Whisk to combine. Whisk in the vanilla, whole egg and yolk until smooth.
- Add the flour to the wet ingredients and stir with a rubber spatula until nearly combined. Reserve about 2 tablespoons each of the butterscotch chips and pecans, then stir the rest into the batter until evenly combined.
- Spread the batter into the prepared pan. Sprinkle the reserved pecans and butterscotch chips evenly over the top then press into the top of the batter.
- Bake until golden and a toothpick inserted near the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.
BUTTERSCOTCH PECAN COOKIES
Butterscotch pecan cookies have a rich buttery flavor. No one will guess they started from convenient cake and pudding mixes. - Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 202 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
SALTED BUTTERSCOTCH & PECAN NO-BAKES
When I was deciding what type of cookie to make for a Christmas swap, I opted for something with coconut, pudding mix and salted caramel. Boxed, these could make a great gift as well. I like to drizzle caramel over the tops of the cookies before serving for a special touch. -Stacey Ritz, Sudbury, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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