GINGER BUTTERSCOTCH SAUCE
This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram
GINGERBREAD BUTTERSCOTCH TRIFLE
Gingerbread squares, whipped cream and butterscotch sauce makes this a holiday dessert your guests will love! Plus, by using Stevia In The Raw you can reduce calories and sugar.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
- To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
- In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
- To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 53.4 g, Cholesterol 98 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 459.8 mg, Sugar 26.3 g
GINGERBREAD BUTTERSCOTCH TRIFLES
Gingerbread Butterscotch Trifles
Provided by Stevia In The Raw Bakers Bag
Yield 10 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F. Lightly grease a 9" square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® Bakers Bag until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35-40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1" cubes.
- To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw® Bakers Bag, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
- In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
- To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.
GINGER BUTTERSCOTCH SAUCE
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a heavy-bottomed saucepan over medium heat, cook together sugar, butter, salt, and corn syrup, stirring occasionally, until mixture is a light caramel color. Remove from heat and swirl in the ginger.
- Cool for a few minutes, then stir in the cream a little at a time. (Be careful: the cream may spatter.) Let cool. Strain out ginger before serving.
GINGER BUTTER SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories weekday, condiments
Time 15m
Yield About one-half cup
Number Of Ingredients 6
Steps:
- Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 8 milligrams, Sugar 1 gram, TransFat 1 gram
BUTTERSCOTCH-GINGER ICE CREAM SAUCE FOR TWO
This is a wonderful sauce to serve over French Vanilla ice cream. Definitely for ginger lovers only, though; although if you leave out the ground and crystallized ginger, you do have a terrific butterscotch sauce.
Provided by Lennie
Categories Sauces
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a two-cup glass measuring cup, combine the brown sugar, cornstarch and ground ginger; mix in honey, then stir in cream and butter.
- Microwave, uncovered, on High for 2 to 3 minutes or until thickened, stirring every minute.
- Stir in crystallized ginger.
- Serve warm over ice cream, preferably a french vanilla.
- If there are leftovers, keep them refrigerated.
Nutrition Facts : Calories 335, Fat 9.2, SaturatedFat 5.8, Cholesterol 26.5, Sodium 69.2, Carbohydrate 65.5, Fiber 0.1, Sugar 61.2, Protein 1.1
More about "ginger butterscotch sauce recipes"
STEAMED GINGER PUDDING WITH BUTTERSCOTCH SAUCE RECIPE
From womanandhome.com
2/5 (177)Category Dessert, SnackServings 6Total Time 1 hr 25 mins
HOW TO MAKE BUTTERSCOTCH SAUCE - SIMPLY RECIPES
From simplyrecipes.com
GINGER BUTTERSCOTCH SAUCE - HARRIET EMILY
From harrietemily.com
STICKY JAMAICAN GINGER CAKE WITH BUTTERSCOTCH SAUCE
From deliciousmagazine.co.uk
5/5 (2)Category Teatime Traybake RecipesServings 12Total Time 1 hr 15 mins
BUTTERSCOTCH GINGER SAUCE | BUDERIM GINGER
GINGER PUDDINGS WITH BUTTERSCOTCH SAUCE - TASTE.COM.AU
From taste.com.au
12 RECIPES WHERE FRESH HERBS STEAL THE SPOTLIGHT
From washingtonpost.com
SCOTCH BONNET & GINGER HOT SAUCE - HEAT
From heathotsauce.com
GINGER BUTTERSCOTCH SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GINGER BUTTERSCOTCH SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OLD FASHIONED GINGERBREAD WITH BOURBON BUTTERSCOTCH SAUCE
From blossomandfinn.com
JAMAICAN GINGER CAKE & BUTTERSCOTCH SAUCE BY RUBY BHOGAL
From edenprojectcommunities.com
EASY HOMEMADE SALTED BUTTERSCOTCH SAUCE - MEL'S KITCHEN CAFE
From melskitchencafe.com
GINGERBREAD SOUFFLé - TWO CUPS FLOUR
From twocupsflour.com
GINGER PEAR AND BUTTERSCOTCH PUDDING RECIPE - ALDI SUPERMARKETS
From aldi.com.au
20 MINUTE GINGER PINEAPPLE CHICKEN STIR FRY. - HALF BAKED HARVEST
From halfbakedharvest.com
CRUNCHY SALAD WITH CHICKEN AND GINGER RECIPE - REAL SIMPLE
From realsimple.com
GINGERBREAD PUDDING WITH BUTTERSCOTCH SAUCE RECIPE - NEW IDEA
From newidea.com.au
BOK CHOY WITH GINGER CHILI SAUCE - ALLRECIPES
From allrecipes.com
BUTTERSCOTCH CHIP RECIPES: 20 SWEET TREATS WE LOVE TO MAKE
From tasteofhome.com
THE RECIPES CALL FOR A NIP OF WHISKY | SBS FOOD
From sbs.com.au
GINGERBREAD - JUST SO TASTY
From justsotasty.com
THIS ROASTED SALMON RECIPE IS READY IN NO TIME - THE NEW YORK …
From nytimes.com
NEVEN'S STICKY GINGERBREAD WITH BUTTERSCOTCH SAUCE - RTÉ
From rte.ie
You'll also love