Butterscotch Bread Recipe 425

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oven to 350°F. Grease bottoms only of two 9x5-inch loaf pans. Set aside. Combine all ingredients except raisins in bowl; beat at low speed, scraping bowl often, until well mixed. Stir in raisins. Spoon batter evenly into prepared loaf pans. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Remove from pans. Cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
• Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together the flour, baking soda, salt and brown sugar.
• Stir in the eggs, buttermilk and melted butter all at once.
• Mix just enough to moisten.
• Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.

Steps:

• Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
• Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
• Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.

Steps:

• Mash the ripe bananas; set aside.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• Combine mashed bananas, sugar, eggs and melted butter. Blend well.
• Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
• Pour into greashed 9-1/2-inch loaf pan.
• Sprinkle top with reserved nuts and chips.
• Bake at 350° for 60 minutes (or shorter time for smaller loaves).
• Cool.