BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN BUTTERSCOTCH COOKIES
I obtained this recipe from my cooking teacher of four years.
Provided by Gio_Bowers
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
- Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
- Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
- Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g
PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH
Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes - the perfect brunch to get the weekend off to a sweet start
Provided by Cassie Best
Categories Breakfast, Brunch, Treat
Time 45m
Number Of Ingredients 15
Steps:
- Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
- Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
- Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
- Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
- Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.
Nutrition Facts : Calories 717 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2.6 milligram of sodium
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