BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
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 DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE
This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings plus 1 pound toffee.
Number Of Ingredients 22
Steps:
- For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.
Nutrition Facts : Calories 902 calories, Fat 63g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 440mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.
BUTTERSCOTCH DROP SCONES
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
WALNUT DROP COOKIES
Number Of Ingredients 10
Steps:
- 1. In medium mixing bowl, stir together flour, soda, and salt. Set aside.2. In large mixing bowl, beat margarine, sugar, and brown sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture. Mix until well combined. Stir in walnuts and KELLOGG'S PRODUCT 19 cereal. Drop by level measuring-tablespoon onto ungreased baking sheets.3. Bake at 350°F about 14 minutes or until golden brown. Cool slightly before removing from baking sheets. Place on wire racks.
Nutrition Facts : Nutritional Facts Serves
CHEWY BUTTERSCOTCH-WALNUT BARS
A graham cracker crust is topped with a filling of butterscotch pudding mix, crunchy walnuts and chopped chocolate then baked into chewy bar cookies.
Provided by My Food and Family
Categories Dairy
Time 53m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Melt 1/3 cup butter; mix with graham crumbs and 1/4 cup sugar until blended. Press onto bottom of 9-inch square pan sprayed with cooking spray. Bake 8 min. Remove from oven; set aside. Reduce oven temperature to 350°F.
- Melt remaining butter. Beat eggs and remaining sugar in medium bowl with mixer on high speed until thickened and lemon colored. Blend in butter. Add dry pudding mix and flour; beat until blended. Stir in nuts and chopped chocolate; pour over crust.
- Bake 30 min. Cool completely before cutting into bars.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CRISPIX CHOCOLATE-BUTTERSCOTCH DROPS
Number Of Ingredients 4
Steps:
- In heavy 2-quart saucepan, melt morsels over low heat, stirring constantly. Remove from heat. Stir in peanuts and KELLOGG'S CRISPIX cereal. Drop by tablespoons onto waxed paper. Chill until firm. Store in airtight container in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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