How To make Butterscotch Drops
2 6 oz pkgs butterscotch morse
-ls 1 lb Salted peanuts
1 5 oz can chow mein noodles
Melt butterscotch morsels and stir until smooth. Mix other ingredients into the melted morsels; drop on waxed paper by tablespoonsful. Cool. -----
How To make Butterscotch Drops's Videos
Butter Caramel Recipe #recipe #shortswithcamilla
Butterscotch Cake Recipe | Homemade Butterscotch Sauce & Praline
#butterscotch-cake #praline_cake
INGREDIENTS:
FOR PRALINE:
ALMOND 1/2 CUP
SUGAR 1/2 CUP
BUTTER 2 TSP
FOR BUTTERSCOTCH SAUCE:
SUGAR 1/4 CUP
BUTTER 2 TBS
FRESH CREAM 1/4 CUP
FOR CREAM:
WHIPPED CREAM 1 CUP
SUGAR 2 TBS
VANILLA / BUTTERSCOTCH ESSENCE 1 TSP
YELLOW COLOR 2 DROPS
VANILLA CAKE 1 LINK -
Butterscotch Cake, Birthday cake, eggless cake without Oven, बेकरी से भी अच्छा बटरस्कॉच केक
#BirthdayCake #ButterScotchCake #CaramelSauce #PralineRecipe #NoOvenCake #EgglessCake
Watch full video step by step process
How to make perfect Caramel Sauce
How to make perfect Praline at home
Perfect butterscotch sponge cake recipe
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ingredients
For sponge
1&1/2 cup all purpose flour
1 cup sugar powder
1& 1/3 cup milk
1&1/2 tbsp lemon juice
1/2 cup oil
2 tbsp milk powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp butter scotch essence
For Caramel Sauce
1/2 cup sugar
1/2 cup amul fresh cream
1/4 cup salted butter
few drops butterscotch essence
For praline
3/4 cup sugar
1/2 cup chopped almonds
1 tbsp butter
For whipped cream
2 cup chilled non dairy whip cream
2 tsp caramel sauce
few drops yellow food colour
Enjoy this delicious yummy soft butterscotch cake at home ????
Butterscotch cake recipe | butterscotch pastry recipe
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caramel sauce recipe :
#butterscothcake
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ingredients :
all purpose flour/maida : 1 and 1/2 cups(180grams)
eggs : 3 (room temperature)
oil : 1/4 cup
warm milk/water : 1/2 cup
baking powder : 1 tea spoon
salt : 1 pinch
sugar : 3/4 cup(150 grams)
butterscotch essence : 1 tea spoon
whipping cream : 1and 1/4 cup
butterscotch essence :few drops
few drops of yellow food colour
for sugar syrup
sugar : 1/3 cup
water : 1 and 1/2 cups
for praline
sugar : 1/2 cup/100 grams
water : 2 table spoons
chopped cashew nuts and almonds : 1/2 cup
my 1 cup measures 250 ml
preheat oven at 180 degrees celsius for 10 minutes and bake for 30 to 35 mintes at 180 degrees celsius
Butterscotch Cake Recipe | Homemade Butterscotch Sauce & Praline |Caramel Cake ~ The Terrace Kitchen
Yet another delicious and beautiful cake by The Terrace Kitchen ;) This butterscotch cake recipe video includes the recipe of butterscotch/ caramel sauce, praline and the cake decoration. This cake tastes awesome and is a treat to the eyes as well!
[PRODUCTS USED]
[INGREDIENTS]
For Butterscotch/ Caramel Sauce:
- ½ Cup sugar
- ¼ Cup butter
- ½ Cup fresh cream (low fat)
For Praline:
- ½ Cup almonds
- ¾ Cup sugar
- 2 Tbsp butter
For Decoration:
- Sponge cake made by adding butterscotch essence
- Simple syrup (1/2 cup water + 4 Tbsp sugar + few drops of butterscotch essence)
- Whipped cream made from 250 ml of whipping cream + few drops of yellow food color (using non-dairy whipping cream which is already sweetened)
- Butterscotch/ caramel sauce
- Praline
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network