5 cups cornflakes 1/4 cup peanut butter 1 package (12 oz.) butterscotch chips Melt in a glass bowl, the peanut butter and butterscotch in the microwave for a pproximately 3 minutes. Remove. Mix in the cornflakes. Drop by teaspoonfuls on to waxed paper. Let firm for about an hour or put in refrigerator to speed up process. busted by sooz
1 box yellow cake mix (no pudding in the mix) 4 eggs 1/2 cup oil 1 box (4 1/2 cup size) instant vanilla pudding 8 oz container sour cream 11 oz bag of butterscotch chips 1 cup chopped nuts
Mix together first 5 ingredients until well blended. Mix in the butterscotch chips and nuts. Grease & flour a Bundt pan very well Pour cake mixture into Bundt pan. Bake for 50 minutes, check for doneness and if required it can bake for a total of 60 minutes. Let the cake cool 15 minutes in the pan before turning out on a rack to cool completely. This cake does not require an icing. I iced it with 1-1/2 cups confectionery sugar, 2 tblsp. melted butter and enough lemon juice to flow over the cake with a fork. EnjoyNo act of love, however small, is ever wasted. Easy cooking for busy families
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Butterbeer Recipe from the Tudor Era
This butterbeer recipe is over 500 years old, definitely not your average frothy butterscotch convection!
You can find a list of the ingredients here:
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Music: Song of Sixpence by 4 and 20 Blackbirds
Music kindly supplied by Mevio's Music Alley
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Butterscotch Pumpkin Cake
Butterscotch Pumpkin Cake
PREP TIME 12 MINUTES COOKING TIME 46 MINUTES SKILL LEVEL INTERMEDIATE MAKES 12 TO 16 SERVINGS -- NGREDIENTS
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.
FOR BUTTERSCOTCH SAUCE: HEAT 1/3 cup NESTLÉ® CARNATION® Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Butterscotch Pumpkin Cake
How to make Butterscotch Bundt Cake
#cake #quick&easy #butterscotch
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1 golden butter moist (box) 3 eggs 1 cup whipping cream 1 tablespoon of butter
Icing 1 cup of powdered sugar 1/4 of water 1 tablespoon of butterscotch morsels 1 teaspoon of vanilla