How To make Butterscotch Dandy Cake
1 1/4 c Milk
1 c Brown sugar; firm pack
1/4 c Butter or margarine
1/4 c Milk; cold
3 c Flour
3 ts Baking powder
1/2 ts Salt
1/2 c Crisco
3/4 c Sugar
1 ts Vanilla
3 Eggs
BUTTERSCOTCH FROSTING:
1 c Brown sugar; firm pack
1/4 c Butter or margarine
1/4 ts Salt
1/3 c Milk
1 1/2 c Powdered sugar
Heat milk to simmering point. Combine brown sugar, margarine and cold milk in saucepan. Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball, 250~. Remove from heat immediately and slowly add the hot milk; blend to a smooth sauce. Cool Sift together flour, baking powder, and salt. Combine crisco, sugar and vanilla, creaming well. Blend in eggs one at a time; beat for 1 minute. Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition with electic mixer at low speed. Pour into two well greased and lightly floured 9" round or square layer pans Bake 375~ for 25-30 minutes.
Butterscotch Frosting: Combine brown sugar, butter or margarine, and salt in saucepan. Heat to boiling point. Add milk gradually; simmer for 3 minutes. Cool. Add powdered sugar; blend until smooth and creamy. Thin with cream, a few drops at a time if necessary. -----
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How to Make a Butterscotch Pie
Do you love butterscotch pie. but don't know how to make it? Well, I got you covered because today I show you my family's favorite way to have butterscotch pie. I even show you an alternative to the calf slobber! Oh wait, that's called meringue ????. This pie has become one of my family's favorites and I hope it will be one of yours too!
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Butterscotch Toffee Cookies: The Ultimate Holiday Cookie
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Butterscotch Toffee Cookies
This is one of my favorite cookies and mom was nice enough to make them for me. They are my Butterscotch Toffee Cookies and they are the perfect touch to your Christmas cookie platter or cookie exchange. Let me know what you think about this version and y'all enjoy.
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Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
½ cup unsalted butter, melted
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 ½ teaspoons vanilla extract
1 ½ cups chocolate toffee pieces
1 cup butterscotch chips
Combine in a large bowl the dry ingredients; flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
Combine melted butter and sugars in a large bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla.
Add the dry mixture and stir just until well blended. Fold in the toffee pieces and butterscotch chips.
Spoon the dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
Bake cookies for 9-12 minutes or until lightly brown and just underdone.
Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
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Butterscotch Sauce with Betty Ann Lockhart, Charlotte, VT
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#362 Twenty Minute Pecan Praline Cake
#Juneoven Kitchenaidmixer
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