Wicklewoods Butterscotch Quinoa Recipes

GINA'S BUTTERSCOTCH SUNDAE

Steps:

• Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
• In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.

WICKLEWOOD'S CINNAMON AND APPLE QUINOA

Steps:

• In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
• When the apple juice is almost all absorbed, stir in the remaining ingredients.
• Reduce heat and continue to sir until thick.
• Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
• Serve hot or cold.

GRANDMA JEANNE'S BUTTERSCOTCH WAFERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
• Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
• Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
• Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

WICKLEWOOD'S CHEWY BUTTERSCOTCH AND BUCKWHEAT COOKIES (GF)

Steps:

• Preheat the oven to 180c.
• In a large bowl, cream together the butter and sugar gradually beat in the eggs, honey and vanilla.
• Place all the remaining ingredients in a separate bowl and stir, add to the butter and egg mixture, mix well.
• Take golf ball sizes bits of dough and roll between clean hands, place on a lined baking sheet.
• Flatten balls slightly with the back of a wet fork.
• Bake for 12-15 minutes.

WICKLEWOOD'S LEMON QUINOA AND AVOCADO TORTILLA WRAP

Steps:

• In a medium pan boil the water and add the quinoa, return to the boil, cover, reduce heat and cook for approx 15 mins or until all the water has been absorbed.
• Transfer to a large bowl and add mint, parsley and onions, mix thoroughly.
• Blend together the oil and half of the lemon juice and pour over quinoa mixture, mix well season to taste.
• Chill for approximately 30 mins, after which time stir in the cucumber, set aside.
• In another bowl, coat the avocado in the remaining lemon juice, gently crushing some of chunks but leaving others intact.
• Add remaining ingredients mixing well.
• Lay a bed of lettuce on each warm tortilla add 2 tablespoons of the quinoa mixture and one of avocado.

SOUTHWEST QUINOA POWER BOWL WITH HONEY-LIME DRESSING

Steps:

• Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
• While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
• Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
• Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

WICKLEWOOD'S BUTTERSCOTCH QUINOA

Steps:

• Place the water and milk together in a pan and bring to a boil, add the quinoa and continue to boil until almost all the liquid is absorbed.
• Reduce the heat and stir in the sugar and butter.
• Continue to cook gently until thick and syrupy, stirring constantly.
• Serve hot or cold with a drizzle of evaporated milk.