Tag Archives: butterscotch recipes

Butterscotch Cranberry Oatmeal Cookies

blog butterscotch oat cookies

Butterscotch Cranberry Oatmeal Cookies

36 cookies

 

Cookies

1 cup unsalted butter ( 2 sticks)

¾ cups dark brown sugar

½ cup granulated fine sugar

2 eggs

1 tablespoon honey

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground allspice

2 cups quick-cooking oats (not instant or old fashioned)

1 cup dried cranberries

1 cup butterscotch chips

½ cup toasted pecans, coarsely chopped

 

Directions

 

Preheat oven to 350 degrees F. Use an electric mixer , beat together butter and sugar until light and fluffy.  Add eggs one at a time and mix. Stir in vanilla and honey until well blended. In another bowl add the flour, baking powder, baking soda, salt and spices. Add dry ingredients to the butter and sugar mixture. Mix well until the dough is smooth. Use a spoon, fold in the oatmeal,  dried cranberries, butterscotch chips  and pecans. Drop in rounded teaspoons of dough onto a non stick baking sheet approximately 1 inch apart. Bake in upper half of the oven for about 15 minutes until cookies start to turn brown at the edges. Remove from oven and cool cookies on a wire rack.  Store in an air tight container.

Bourbon Butterscotch Pudding

Pudding is one of the ultimate comfort foods and if you are really in need of some extra comfort think about making this extra creamy bourbon butterscotch pudding. It’s a great twist on a classic dessert – consider each spoon as a little hug!
Enjoy!!From by the bay wishing you comforting food memories!
Maryann

 blog butterscotch pudding
 
 
Bourbon Butterscotch Pudding
Recipe by Allison Roman, Published in Bon Appetit, March 2013
Ingredients
¼ cup (½ stick) unsalted butter
1 vanilla bean, split lengthwise
¾ cup (packed) light brown sugar
2 ½ cups heavy cream
1 cup whole milk
1 tablespoon bourbon or Scotch
½ teaspoon kosher salt
6 large egg yolks
¼ cup cornstarch
3 tablespoon sugar
Crème fraîche and crushed gingersnap cookies (for serving; optional)
Directions
Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat.
Whisk egg yolks, cornstarch, and sugar in a large bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan. Strain custard through a fine-mesh sieve back into saucepan and cook over medium heat, stirring often, until custard bubbles occasionally and starts to thicken, 5–6 minutes. Transfer mixture to a blender. Blend briefly on low speed until smooth. Place ramekins or bowls on a rimmed baking sheet. Divide custard evenly among ramekins and chill until set, at least 3 hours. Top with creme fraiche and crushed cookies to serve.