How To make Butterscotch Toffee Angel Food Cake
BETTE LELAND CGVH43B:
1 9-1/2" angel food cake
1 1/2 c Whipping cream
1 Jar butterscotch ice cream
- topping 1/2 ts Vanilla
1 Bag Bits O'Brickle (or Skor)
Whip cream, until it starts to thicken. Add butterscotch syrup and vanilla slowly and continute beating until thick. Cut cake into 3 layers, horizontally. Spread the butterscotch mixture on the layers and sprinkle each with some Bits O' Brickle. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle with Bits O' Brickle. Place cake in refrigerator and chill for a minimum of 6 hrs. Serves 12.
Bette...NM 3/16/94 -----
How To make Butterscotch Toffee Angel Food Cake's Videos
Easy Butterscotch Pretzel Cookies - The Scran Line
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RECIPE:
Cookies
200g - 1 1/4 cups plain (all-purpose) flour
1 tsp bicarb soda
1/2 tsp. salt
125g - 1/2 cup unsalted butter, softened
90g - 1/2 cup caster sugar
110g - 1/2 cup brown sugar
1 large egg
1 tsp Vanilla extract
100g - 1/2 cup semi-sweet chocolate chips
100g - 1/2 cup butterscotch flavoured morsels
30g - 1/2 cup pretzels, roughly chopped
Instructions:
Cookies
Preheat the oven to 180°C/350°F. Line 3 baking sheets with parchment paper.
Add the flour, baking soda and salt into a small mixing bowl. Use a whisk to combine.
Add the softened butter, brown sugar and granulated sugar into a large mixing bowl and mix using an electric hand mixer until pale and creamy, about 3 minutes. Add the egg and vanilla and mix on low speed until well combined.
Sift in the flour mixture. Use a spatula to mix in until incorporated. Stir in the chocolate chips, chopped pretzels and butterscotch flavoured morsels. Mix until evenly distributed.
Use a cookie sized scoop or heaping tablespoon, drop the dough onto the prepared baking sheets. To get nice neat looking round cookies, roll the cookies in the palm of your hands. Place onto prepare baking tins, spacing the dough balls 5cm/2 inches apart. Bake one sheet at a time for 10 minutes or until the edges are slightly golden. The cookies will look really soft and under done but as they cool they will firm up. This is what gives them their chewy texture. If you want to go the extra mile, you can add chocolate chips and chopped pretzels to the just baked cookies as soon as they come out of the oven to add extra flavour!
Notes
Cookies can be stored in an airtight container for up to three days.
To freeze the dough: place the tray of cookie dough balls in the freezer for 2 hours. Then take off the sheet and transfer to a large zip lock bag. To bake the frozen cookie dough balls, add an extra 5 minutes to your baking time.
Professional Baker Teaches You How To Make ENGLISH TOFFEE PUDDING!
Sometimes you just want to bake a cake and have it's rich aromas fill your home...but are there other options for creating a delicious spongey delicacy? There certainly is, and if you've ever wanted to know how to make the best Sticky Toffee Pudding you've ever had then you are in the right place! Follow along with Chef Anna Olson as she walks you through all the steps you'll need to make this classic steamed dessert!
After your done let us know how it went in the comments below!
Ingredients
English Sticky Toffee Pudding
1 cup loosely packed pitted and chopped dates
¾ cup hot English Breakfast or Orange Pekoe tea
½ tsp vanilla extract
¾ tsp baking soda
6 Tbsp unsalted butter, at room temperature
¾ cup sugar
2 large eggs, at room temperature
1 ⅓ cup all-purpose flour
1 tsp baking powder
Toffee Sauce
¼ cup unsalted butter
½ cup packed dark brown sugar
¼ cup whipping cream
½ cup raisins or lightly toasted walnut pieces
2 Tbsp (1 oz) brandy
Directions
English Sticky Toffee Pudding
1. Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes.
2. Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.
3. In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time and beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still-warm date mixture and stir until evenly combined. Divide this evenly between the prepared dishes.
4. Pour boiling water around the dishes so that it comes half way up, and cover the entire pan with foil. Bake the pudding s for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.
5. The cakes can be prepared and baked in advance, stored chilled and then microwaved for just 10-15 seconds to re-warm.
Toffee Sauce
1. Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.
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Potato Soup & Angel Food Toffee Cake - # 270 Consolidated Cooking Crave
On this episode of Consolidated Telcom Channel 18's Cooking Crave, Rhonda and Laverne show you how to prepare Potato Soup & Angel Food Toffee Cake. Cooking Crave is one of many original programming shows produced in southwestern North Dakota from Consolidated Telcom's Channel 18.
ANGEL FOOD CUPCAKES!
Today on Cook with April I'm sharing how to make these deliciously moist Angel Food Cupcakes! If you've ever had traditional Angel Food Cake in an Angel Food pan, this is a great alternative presentation option! Also, the chocolate frosting on these cupcakes is incredible! Enjoy :D
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Ingredients:
1.25 cups egg whites (apprx 10)
1 cup cake flour
1.5 cups white sugar
1 tsp vanilla
1.25 tsp cream of tartar
1/4 tsp salt
Bake at 350F 28-30 minutes.
Frosting:
2 cups powdered sugar
6 tbsp cocoa powder
5 tbsp evaporated milk
1 tsp vanilla extract
1/2 cup butter
Sliced strawberries for garnish (optional)
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