How To make Butterscotch Quickies
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.
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How To make Butterscotch Quickies's Videos
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
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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
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NGREDIENTS
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar (optional)
--
INSTRUCTIONS
PREHEAT oven to 350° F. Grease 12-cup Bundt pan.
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
Roasted Butternut Squash Recipe (Step-by-Step) | HowToCook.Recipes
This super easy roasted butternut squash recipe is the perfect holiday classic side dish that always has the whole family coming back for seconds! This classic has fresh rosemary and sage with maple syrup that comes out perfectly caramelized.
View FULL Step-by-Step recipe here:
Ingredients:
1 large butternut squash (about 3 lbs) (diced into 1 inch cubes)
2 tsp kosher salt
1 tsp black pepper
1 1/2 tbsp fresh rosemary (chopped)
1/2 tbsp fresh sage (chopped)
1 tsp cinnamon
2 tbsp maple syrup
2 1/2 tbsp extra virgin olive oil
Instructions:
1. Preheat your oven to 375F and prepare 2 baking sheets with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with the olive oil and remaining ingredients. Make sure everything is evenly coated. Spread the cubes in an even, single layer on your prepared baking sheets.
3. Place in the oven for about 25-30 minutes, tossing halfway to ensure even roasting. Continue baking until the squash is fork tender, this make take an additional 10 minutes depending on your oven. Remove from the oven, sprinkle with a little more rosemary, sage, and kosher salt to taste. Serve immediately.
#roastedbutternutsquashrecipe #easyroastedbutternutsquashrecipe #homemaderoastedbutternutsquashrecipe #howtocook.recipes
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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:
Visit the Vintage Kitchen website for recipes, updates and behind the scenes accidents, er, I mean information
Music:
Song of Sixpence by 4 and 20 Blackbirds
Music kindly supplied by Mevio's Music Alley
License:
Moist Butterscotch Cake #butterscotchcake # moistcake #crazyshades
Moist cake with butterscotch frosting.
Links of other cake designs:
Link for preparing perfect whipped cream :
Brown Butter Pecan Chocolate Chip Cookies
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Things you will need
sheet pan or cookie sheet
parchment paper ( not wax paper )
Saran Wrap
measuring spoons and cups
1 large bowl
1 ice cream scooper
medium pot
whisk
rubber spatcular
Preheat oven to 350
INGREDIENTS:
2 sticks butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tbs vanilla extract ( imitation vanilla is fine )
1 teaspoon kosher salt or table salt
1 teaspoon baking soda
3 teaspoon cornstarch
-2 cups all purpose flour plus two tablespoons
-1 1/2 cups semi sweet chocolate chips ( you canadd chocolate chunks if you want, plus more for topping )
-1 cup chopped pecans or walnuts ( plus more for topping )
* 1 ice cream scooper *
Note* if you decided to use a smaller scooper instead of the 2 1/4 scooper like I did .. please adjust cooking time. Bake cookies for 8 mins instead. * Please understand that the cookies will seem a bit under cooked once removed from the oven, but dont be alarmed they will Harden as they cool *
* Please cook larger cookies for 9-10 mins (same size as cookies in v video *
*
*if using a mini scooper bake cookies for 6-7 mins *
* you can also freeze this cookie dough to use at a later time *