Banana Almond Butterscotch Cookies
Yield: 34 cookies
- 2 eggs, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- 2 teaspoons banana extract
- 2-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter (2 sticks), softened to room temperature
- 1 cup brown sugar, tightly packed
- 1/4 cup sliced almonds
- 3/4 cup butterscotch baking morsels
- 1/4 cup freeze-dried bananas, halved
- Preheat the oven to 375 degrees F.
- In a mixing bowl, beat the eggs with the superfine sugar for about 5-6 minutes. You’ll get a pale, yellow foam and the texture of the eggs will be thicker. Add vanilla and almond (if used) extracts.
- In a bowl, combine the flour, salt, baking powder and baking soda.
- Cream the butter with brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the banana extract. It will bring a nice aroma to the cookie dough. Mix well using a silicone spatula. Add the sliced almonds, butterscotch morsels and dried bananas. Divide the dough and roll into 2 (2-1/4” diameter) logs. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
- Slice the logs into 1/4” to 1/2” thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat. Make sure they are spaced apart so they don’t touch each other when they expand while baking.
- Bake for about 5 minutes at 375 degrees F, then lower the heat to 350 degrees F for another 6-8 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
- Enjoy with a tall glass of Sharbat (pink-colored Indian milk drink)
Pumpkin Butterscotch Fudge
Makes 3 1/4 pounds
- 3 cup sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 12-ounces (2 cups) butterscotch-flavored pieces
- 7-ounce jar marshmallow creme
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla
- Butter a 13x9x2” baking pan.
- In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
- Bring mixture to a boil, stirring constantly. (use care while stirring, the mixture is extremely hot and may sputter and bubble). Reduce heat. Boil over medium heat till mixture reaches the soft-ball stage, 234 on a candy thermometer, stirring constantly (about 15 minutes). Remove from heat and stir in butterscotch pieces till mashed. Add marshmallow creme, nuts and vanilla. Mix until combined.
- Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator.
Butterscotch Peanut Bars
This quick gluten-free bar tastes like a popular candy bar.
Prep: 15 min. / Total: 1 hr 15 min.
- 1/2 cup butterscotch-flavored baking chips
- 1/2 cup peanut butter
- 1/4 cup Land O Lakes Butter
- 1/2 cup salted Spanish peanuts or salted peanuts
- 1 1/2 cups miniature marshmallows
- 1/4 cup milk chocolate chips
- 2 teaspoon shortening
- Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, until smooth (3 to 5 minutes). Cool 5 minutes.
- Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch sqaure pan. Cover; refrigerate set (about 30 minutes).
- Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally until melted (1 to 3 minutes). Drizzle over bars. Cover; refrigerate until chocolate is set (about 30 minutes).
- Cut into bars. Cover; store refrigerated.
- For gluten-free bars, use gluten-free baking chips.
- To date, the FDA and USDA have not defined the term “gluten-free”. Therefore, to the best of out knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (example: natural cheese and butter) do not contain gluten. Learn about gluten-free baking.
Nutrition Facts (1 bar)
Calories: 100, Fat: 8g, Cholesterol: 5mg, Sodium: 60mg, Carbohydrates: 7g, Dietary Fiber: 1g, Protein: 2g.
Butterscotch Coffee Recipe
8 Servings / Prep/Total Time: 20 min.
- 1 cup butterscotch chips, divided
- 8 cups hot brewed coffee
- 1/2 cup half-and-half cream
- 5 to 8 tablespoons sugar
- Whipped cream in a can
- In a microwave, melt 1/2 cup butterscotch chips at 70% powder for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
- Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
- In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
- Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).
Nutrition Facts: 1 cup (with 3 tablespoons whipped cream) equals 246 calories, 13 g fat (11 g saturated fat), 18 mg cholesterol, 50 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.
Salty-Sweet Butterscotch Cookies
If you like chocolate chip cookies, try this variation, which relies on butterscotch chips instead of chocolate. The “salty-sweet” comes from the salt on the roasted cashews, and it’s an amazing pleasant contrast to the sugar in the cookie. This is a terrific cookie for a crowd; in 35 minutes, you’ll stir up four dozen. Try freezing this dough and making batches as needed/wanted.
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoon vanilla
- 2 cups white whole wheat flour or all-purpose flour
- 3/4 cup coarsely chopped salted dry roasted cashews
- 2/3 cup butterscotch-flavor pieces
- Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
- To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Oatmeal Cream Cheese Butterscotch Bars
Cook Time: 55 min / Yield: 36 (2-inch square) bars
- 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan.
- 2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 (11-ounce) bag butterscotch chips
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removel. Butter the paper, and reserve.
- In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
- Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
- Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
- Call your a superstar!!!
Cooks Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.