BUTTERSCOTCH MAPLE COOKIES
Make and share this Butterscotch Maple Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream butter and add sugars, salt, soda and cinnamon and blend well.
- Add egg and beat.
- Add flour and stir until mixture forms soft ball.
- Divide dough into three parts.
- Shape each into roll about 2 inches in diameter on waxed paper.
- Wrap and chill until firm.
- Slice 1/4 inch thick and place on greased baking sheets.
- Brush with maple syrup.
- Bake 10 minutes at 375 degrees or until golden brown.
BUTTERSCOTCH MAPLE SCONES
Loaded with rich butterscotch flavor, these tempting scones could also be dessert. Wedges look so pretty drizzled with a maple glaze.
Provided by Taste of Home
Time 50m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- Spread oats and walnuts on a baking sheet. Bake at 375° for 8 minutes or until lightly browned, stirring occasionally. Remove to wire racks to cool., In a large bowl, combine the flour, sugar, baking powder, salt and oat mixture. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the maple syrup, milk, cream, egg and vanilla; stir into crumb mixture just until moistened. (Dough will be soft.) Stir in chips., Transfer dough to a greased baking sheet. Pat into a 7-in. circle. Cut into eight wedges, but do not separate. Cover and refrigerate overnight. Bake at 400° for 25-30 minutes or until golden brown., Meanwhile, combine glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 710 calories, Fat 37g fat (20g saturated fat), Cholesterol 75mg cholesterol, Sodium 387mg sodium, Carbohydrate 87g carbohydrate (30g sugars, Fiber 3g fiber), Protein 11g protein.
BUTTERSCOTCH PUDDING WITH MAPLE WHIPPED CREAM
Homemade butterscotch pudding is given a fall makeover, thanks to a topping of whipped cream made with real maple syrup. For an added punch add at taste of whiskey to the pudding.
Provided by Bree Hester
Categories Dessert
Time 3h30m
Yield 4
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
- In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
- Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
- To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.
Nutrition Facts : ServingSize 1 Serving
MAPLE COOKIES
Rich and golden with a rich maple flavor.
Provided by Craig Gund
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
- Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 14.6 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2 g, Sodium 86 mg, Sugar 7.8 g
BUTTERSCOTCH BLONDIES
These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
- Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
BUTTERSCOTCH COOKIES (NO BAKE)
These are easy to make and can be made with other chips besides butterscotch. They can be frozen for later use as well.
Provided by mmlwjr
Categories Frozen Desserts
Time 15m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put margarine, evaporated milk, and sugar in a pot.
- Heat and stir until boiling.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Add butterscotch chips, stir well.
- Add oatmeal and stir again.
- Cool silghtly until mixture can be handled.
- Drop onto greased cookie sheets.
- Chill until firm.
- Can be frozen for future use.
Nutrition Facts : Calories 123, Fat 4, SaturatedFat 1.9, Cholesterol 1.5, Sodium 27.6, Carbohydrate 20.3, Fiber 1, Sugar 13, Protein 1.8
MAPLE BUTTERSCOTCH BROWNIES
Generally, I'll make a double recipe of these brownies-they go so fast no matter where I take them! I've baked them for family dinners and church suppers, and never had any left over. They're very easy besides plus both keep and freeze well. I've been cooking since I was 10. My husband is retired, and we have four grown children.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 brownies.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Whisk together flour and baking powder., In a large bowl, mix brown sugar, melted butter and maple flavoring. Beat in eggs, one at a time, mixing well after each addition. Stir in flour mixture and walnuts. Spread into a greased 9-in. square baking pan., Bake until a toothpick inserted in center comes out clean, 27-32 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 216 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 98mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH COOKIES
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 30m
Yield Makes 10
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
- Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
- Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BUTTERSCOTCH-MAPLE CHEESECAKE TORTE
A towering cheesecake torte that's packed with favorite fall flavors, this dessert gets a quick start with Betty Crocker™ Super Moist™ butter recipe yellow cake mix and frosting.
Provided by Heather Baird
Categories Dessert
Time 8h
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
- Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
- Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
- In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
- In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
- Cover and refrigerate leftovers.
Nutrition Facts : Calories 1100, Carbohydrate 131 g, Cholesterol 190 mg, Fat 11, Fiber 0 g, Protein 12 g, SaturatedFat 30 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 108 g, TransFat 1 g
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