BUTTERSCOTCH SODA RECIPE RECIPES

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OATMEAL BUTTERSCOTCH BARS RECIPE - FOOD.COM



Oatmeal Butterscotch Bars Recipe - Food.com image

The first time I made this I ate the whole pan. The second time I made this I ate the whole pan. The third time I made this I told my friends to keep me away from the darn pan and they ate the whole thing. Now we are all really fat and I need 3 new baking pans... =)

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 36 bars

Number Of Ingredients 10

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 cup butter, softened (plus a little more to grease the pan)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla (or a bit more)
3 cups regular oatmeal, uncooked
1 (12 ounce) package butterscotch chips

Steps:

  • Preheat oven to 350°F.
  • Grease a 9x13 pan with butter.
  • Combine flour, soda, salt and cinnamon.
  • In a large mixing bowl cream butter, then add sugar and mix until fluffy.
  • Add eggs and vanilla and beat well.
  • Gradually add flour mixture.
  • Stir in oatmeal and the butterscotch chips.
  • Spread in prepared pan and bake for 22 to 28 minutes.
  • If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

Nutrition Facts : Calories 155, FatContent 8.6, SaturatedFatContent 5.7, CholesterolContent 23.9, SodiumContent 125.2, CarbohydrateContent 17.8, FiberContent 0.8, SugarContent 10.6, ProteinContent 1.9

BUTTERSCOTCH CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Butterscotch Cake Recipe: How to Make It - Taste of Home image

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 22

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded coconut
2 to 3 cups buttercream frosting

Steps:

  • Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

Nutrition Facts : Calories 765 calories, FatContent 36g fat (15g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 422mg sodium, CarbohydrateContent 103g carbohydrate (79g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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