BUTTERSCOTCH SALAD
Make and share this Butterscotch Salad recipe from Food.com.
Provided by Ginny Ax
Categories Dessert
Time 1h5m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix together whipped topping, pudding mix, and pineapple with juice.
- Stir in everything else.
- Chill until serving.
Nutrition Facts : Calories 160.1, Fat 10.4, SaturatedFat 3.6, Cholesterol 15.2, Sodium 106.2, Carbohydrate 16.1, Fiber 1.9, Sugar 10.5, Protein 2.9
SALTED BUTTERSCOTCH BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides; butter the foil. Combine 2 tablespoons butter, 1/4 cup brown sugar and the heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring occasionally; continue to cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Remove from the heat and stir in the scotch and 1 teaspoon vanilla; set aside to cool.
- Melt the remaining 2 sticks butter in a large saucepan; let cool slightly. Stir in the remaining 1 1/2 cups brown sugar, the eggs and the remaining 2 teaspoons vanilla, then stir in the flour, baking soda and fine salt.
- Spread the batter in the prepared pan and pour the butterscotch sauce on top. Gently swirl the sauce into the batter using a knife. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Sprinkle with flaky sea salt and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang. Cut into pieces.
SUCCOTASH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
- In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.
BUTTERSCOTCH SAUCE
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
BUTTERSCOTCH TAFFY APPLE SALAD
Only 2 W.W. points per cup. I received this from someone at a weight watchers meeting but you don't have to be watching your weight to enjoy it.
Provided by Indiana Debbie
Categories Apple
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Add pudding to pineapple and stir until disolved.
- Fold in cool whip and apples.
- Chill until serving.
- Enjoy!
Nutrition Facts : Calories 92.6, Fat 0.2, Sodium 1.6, Carbohydrate 24.4, Fiber 2.4, Sugar 20.8, Protein 0.6
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