Butterscotch Pecan Clusters Recipe
Easy treat called butterscotch pecan clusters recipe
⭐️⏩ Please Subscribe ⭐️⭐️⭐️⏩
⏩
???? ???? ???? ???? ???? ????
How To Make Butterscotch Sauce recipe:
►
How To Make Homemade Butter recipe:
►
⭐️⏩⭐️⏩⭐️⏩ Like to garden ? ◄◄◄★★★
Check out my gardening channel on YouTube at :
⭐️⏩
⭐️►
⭐️►
⭐️►
⭐️►
⭐️►
⭐️►
#recipe #caramel #pecans
OLD SCHOOL BUTTERSCOTCH PECAN PIE ????/VLOGMAS DAY 3????????
OLD SCHOOL BUTTERSCOTCH PECAN PIE!!
This is one of the simplest and easiest pies to make
I have made this and posted my recipe Old school style
4 whole eggs
1 cup granulated sugar
2 tablespoons melted butter
1/2 cup Karo syrup
1 tablespoons vanilla
1 cup pecan halves
1/2 cup butterscotch sauce
1 ea 8 in par baked pie shell(deep dish)
Place pecans in par baked pie shells
Mix all remaining ingredients together and add to 8 in par cooked pie shell
Cook in 350 degree oven for 20minutes cover with foil and cook an additional 40 minutes or until firm
Let cool and enjoy
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
Visit my website
MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
#oldschoolsoulfood
#VLOGMAS
#oldschoolbutterscotchpecanpie
#helpsomebodyoldschoolsoulfood
Tri-flavor biscotti | almond & white chocolate, butterscotch pecan, chocolate peanut butter chip
Become smarter in 5 minutes by signing up for free today: — Thanks to Morning Brew for sponsoring today’s video!
***BASE RECIPE, MAKES ~30 BISCOTTI***
1 stick (4 oz, 113g) butter (I used unsalted)
1 1/3 cups (270g) sugar
3 eggs
1/2 teaspoon (3g) salt (I used Morton kosher; maybe cut your salt in half if you're using salted butter)
1 teaspoon (2g) baking powder
vanilla
3-4 cups (360-480g) all-purpose flour
Additional optional mix-ins: cocoa powder, nuts, various chocolate chips, large-crystal sugar, powdered sugar, food coloring, almond extract (or other extracts), etc.
Get your oven heating to 325ºF/160ºC convection or 350ºF/180ºC conventional.
Soften the butter without melting it — you can leave it out at room temperature for a while or microwave it on low power in 10-15 second intervals, rotating the butter each interval until it's soft.
Combine the butter with the sugar in a large mixing bowl and beat them together until fluffy. Beat in the eggs and a little glug of vanilla until fluffy. Put in the salt, baking powder and 3 cups (360g) flour to begin with, and beat until everything is fully integrated. Keep beating in additional flour until you get a texture that still feels moist but is dry enough that it doesn't stick easily to your hands.
You could stir in some mix-ins and bake this dough as one loaf, or you could divide it up into three doughs in their own mixing bowls. Here's how I flavored my thirds, using about 1/4 cup each of chips and nuts:
1) Butterscotch chips, pecans, additional vanilla
2) White chocolate chips, a glug of almond extract, slivered almonds, green food coloring (make the color a little more intense than you want it in the end), additional big pinch of flour to balance the extra moisture (try to make the stickiness match the first batch)
3) Two tablespoons (15g) dutch cocoa powder, a little glug of oil to counter the drying effect of the cocoa and an extra pinch of sugar to counter its bitterness, peanut butter chips, macadamia nuts — the texture of this dough should feel a little stiffer and drier, and you might need to knead it by hand to get the cocoa fully integrated
When you have all the flavors mixed, get a parchment-lined (or greased and floured) baking sheet and lay out each dough in a long bar shape. You can then top them — I topped flavor #1 with demerara sugar, #2 with more slivered almonds and #3 with powdered sugar.
Bake until the loaves feel just firm enough that you could slice them without destroying them — I did 45 minutes. Take the pan out, and let the loaves cool for a few minutes until they are just firm enough to move safely to a cutting board. Slice each loaf into individual biscotti and return them to the pan — no parchment or other non-stick surface is needed at this point, and you can position the biscotti very close to each other.
Bake them again until they're as crunchy as you want them, keeping in mind they'll firm up a little more as they cool — I did about 30 minutes.
Vegan Gluten-free Butterscotch Pecan Pie Recipe || by Chef Itzel from Wild Love Vegan Food
Make this pie and you will win 1st prize at your holiday dinner.
You want to win a cutie over? Make them this pie.
Fo real, this is one of the best pies I've ever made!
SUBSCRIBE TO MY CHANNEL:
Find me on Instagram:
Food: Instagram.com/plantbasedpartypower
Fashion: Instagram.com/f.earless._.h.earts
******Recipe*****
Crust:
1 cup walnuts
1/2 cup pecans
1/2 cup coconut shreds
1/2 cup cacao nibs
1 cup pitted dated
1 tsp vanilla extract
1/4 tsp Himalayan pink salt
Filling:
1 can coconut cream
2/3 cup coconut sugar (or brown sugar)
3-4 tbsp whiskey (or bourbon)
1 tsp vanilla extract
1/2 cup organic cornstarch
1/2 tsp Himalayan pink salt
Topping:
1 cup pecans
1 tbsp virgin coconut oil
3 tbsp maple syrup
1/4 tsp salt
pomegranate seeds
Butterscotch Pecan Dessert
If you like Butterscotch, then you need to try this! This is super smooth and delicious! Please let us know how yours turned out!
Ingredients:
1/2 cup cold butter, cubed
1 cup all purpose flour
3/4 cup pecans, chopped
8 ounces cream cheese softened
1 cup powder sugar
8 ounces frozen whipped topping, thawed
3 1/2 cups cold milk
2 small (3.5 ounce) packages instant butterscotch pudding
Directions:
1. in small bowl cut the cold butter into the flour until crumbly next add 1/2 cup of the pecans (the remaining 1/4 cup will be used later) then press into an uncreased 13x9 baking dish. Bake at 350 for 20 minutes until light brown.
2. in another small bowl mix the cream cheese until fluffy and add 1 cup of the whipped topping (the remaining whipped topping will be used later). Pour over the baked crust.
3. In a large bowl mix the milk and pudding for 2 minutes then let sit for approximately 2 minutes until softly set. Pour over the cream cheese layer.
4. Refrigerate for about 20 minutes to let all layers set.
5. Top with remaining whipped topping and pecans.
6. Refrigerate for 1-2 hours
7. Slice and serve.
Amazon links:
Kitchen Aid Mixer -
Pyrex Bowls -
Pyrex Baking Dish -