And hello, BUTTERSCOTCH! If you like butterscotch as much as I do, have I got a treat for you today! Not one, but two fabulous butterscotch recipes!
The first one, as promised, is a recipe for Chewy Butterscotch Brownies. I delivered these with lunch to Joel’s office earlier this week. They are yummy!
Chewy Butterscotch Brownies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 bag butterscotch morsels, divided
1 cup chopped nuts, optional
Preheat oven to 350 degrees.
Combine the flour, baking powder, and salt in a medium bowl. Beat the butter, sugar, and vanilla extract in a large bowl until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in half the morsels (add nuts also if using). Spread into a 9×13 baking dish. Sprinkle with remaining morsels.
Bake for 30 to 40 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack.
This is a Nestle Toll House recipe.
Now for our family’s favorite pie- Butterscotch Pie!
I’ve been making this since Joel and I married, over 21 years ago. This is the pie I make for him when he needs a pick-me-up and I want to really show him some love. Same goes for the kids.
But there’s more to the story than just that! The name of this recipe is actually Al Becker’s Butterscotch Pie, and only the Andy Griffith fans just got that. But that’s ok if you didn’t, because you dont have to know the story to know how amazing this pie is. The recipe comes from my Aunt Bee’s Mayberry Cookbook, which I purchased back when Joel and I were engaged. So silly, but my, how I’ve used this little cookbook! So much so, that the cover is torn off and the pages are all dog-earred.
4 tablespoons all-purpose flour
1 cup brown sugar
1/4 teaspoon salt
2 cups half and half, scalded (I sometimes use whipping cream)
3 eggs seperated
4 tablespoons butter (no substituting)
1/2 teaspoon vanilla extract
1 9-inch pie crust, baked
In a saucepan, combine the flour, brown sugar, and 1/4 tsp. salt. Gradually add the half and half, and cook over medium heat. Stir constantly until the mixture thickens and boils. Cook for 2 minutes. Remove from heat and stir occassionally. Cool for a few minutes. Add a small amount of the filling mixture to the egg yolks, blend well (careful or you’ll have egg-drop soup!), and add the egg mixture back to filling mixture. Cook for 3 minutes, stirring constantly. Add the butter and vanilla, and cool. Pour into the baked pie crust and refrigerate to chill completely.
In the original recipe, the leftover egg whites are used to make a meringue to top the pie. Now I love a meringue as much as the next person, but for some reason, our family has always preferred whipped cream on top of this pie. I think it’s because it just goes so well with the creaminess of the butterscotch pudding. And oh is it creamy!
When I made this last weekend, I just happened to have some candied pecans that I placed on top of each slice, even though the recipe doesn’t call for them, and I’d never thought to do it before. Then I got to thinking about how delicious a pecan crust would be with the pudding. Definitely trying that next time!
Have a happy weekend!