Tag: Butterscotch

appetizers · Breads · Chocolate · Daily Thoughts · Desserts · Uncategorized

Cooking With Ginger

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We have a young chef who comes into our community once a month who is absolutely wonderful. Not only does she bring us amazing recipes, but she is funny and just livens up the people who show up. You come away laughing and in such great moods, it is just a great class to attend. Last week she made 4 really good recipes of which I have already made one. It will be one of our staples from now on. Open Faced Caprese Sandwiches. She also gave us the recipe for Butterscotch Peanut bars, Watermelon-Feta-Basil Salad and a summer mixed drink which I will post tomorrow. But today I am posting the Caprese Sandwiches and Butterscotch Bars.
I bet when you read the title you thought this post would be all about recipes which included ginger. Fooled YA!

Caprese Sandwiches
1 Roma Tomato, sliced into four slices
2 tables chopped fresh basil (or more depending on how many slices of bread you are using)
Fresh Mozzarella log, sliced thinly
4 slices of Italian Bread or baguette
Balsamic Reduction *Found it at some Walmarts and also Trader Joes
Butter and Olive Oil

Preheat oven broiler or toaster oven
Gently spread olive oil or softened butter on one side of the bread. Place in oven to lightly toast.
On opposite side of buttered or oiled bread, with a pastry brush, place olive oil on the dry side of the bread that has not been toasted. Place tomato slices on top of bread. (If you are making more than 4 slices of bread, use another tomato)
Top with slices of mozzarella. Again, use enough slices to make however many slices you need.
Place bread onto baking sheet and place under broiler for 1-2 minutes until cheese is melted and starting to bubble.
Top with chopped basil and sprinkle with the balsamic reduction. You may want to sprinkle each slice with sea salt.

Butterscotch Peanut Bars
This quick and easy bar to make taste similar to a Pay Day candy bar.

Bar
1/2 cup butterscotch flavored baking chips
1/2 cup peanut butter
1/4 cup butter
1/2 cup salted Spanish peanuts or salted peanuts
1 1/2 cups miniature marshmallows

Glaze
1/4 cup milk or semi-sweet chocolate chips
2 teas shortening

Melt butterscotch chips, peanut butter and butter oven low heat in small saucepan, stirring constantly 3-5 minutes. Cool 5 minutes.
Stir in peanuts and marshmallows. Pour into a buttered 8″ square pan. Cover and place in fridge 30 min or until set.
Melt chocolate chips with shortening in a small saucepan or microwave until chips are melted. In 15 second intervals. Sir after each interval. Drizzle over the cooled bars and refrigerate until chocolate is set.
Cut into bars and keep covered in fridge.

Uncategorized

Pretzel Crust Butterscotch Pie

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I found this on a food blog called Seededatthetable.com and had to make it. I love butterscotch pie and combining it with the pretzel crust and fresh whipped cream is so awesome. Will take a picture when I finish.
 
For the Crust:
  • 3/4 cup pretzel crumbs
  • 3/4 cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons unsalted butter, melted
For the Filling:
  • 3/4 cup packed dark brown sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 3 large egg yolks
  • 2 cups whole milk
  • 2 Tablespoons cold butter, diced
  • 2 teaspoons pure vanilla extract
For the Topping:
  • 1 cup cold heavy cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Preheat oven to 350. In medium bowl, toss together the pretzel crumbs and graham cracker crumbs with the sugar. Stir in the melted butter until evenly moist. Transfer to a 9″ pie pan and press to line the bottom and sides evenly..Bake 8-10 minutes. Remove from oven and allow to cool on wire rack.

Filling:

Whisk together the brown sugar, cornstarch and salt in a medium bowl. Add the egg yolks and 1/2 cup of the milk. Whisk until blended.

In a large saucepan, bring the rest of the 1 1/2 cups milk just to a boil over medium heat. Immediately remove from the heat and pour the hot milk into the egg mixture in  a very thin stream, whisking constantly to avoid scrambling the eggs. Scrape the mixture back into the saucepan and heat over medium heat, stirring constantly, until it returns to a boil and the mixture thickens, about 5 minutes.

Remove from the heat and add the butter and the vanilla, then whisk until the filling is smooth.

Pour the filling into the cooled pie crust. Using the back of a wooden spoon, smooth the filling out evenly. Place plastic wrap  flush to the surface of the pie filling in order to avoid a film developing on top. Refrigerate for at least 2 -4 hours to ensure it is set and cold.

Whipping topping:*See note below

When ready to serve the pie, make the whipped cream topping. Beat the whipping cream in a large bowl with electric mixer until soft peaks form. Add the powdered sugar and vanilla, then continue to beat until peaks or thickened. Spread over top of pie.

Cut into slices and serve.

*Note

I actually do not add vanilla to whipped cream anymore, I think you taste the filling a little more with just adding the powdered sugar.

Also, if you want to mix up the whipping cream a few hours before serving, beat it well and then cover it with Press N Seal, tightly and it will stay whipped, without watering, for about 4-5 hours. Then spread over pie just before serving.

Thank you Seededatthetable.com for this delicious recipe…