BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
BUTTERSCOTCH PUDDING TORTE
We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. -Judith Kuehl, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 413 calories, Fat 22g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
BUTTERSCOTCH TORTE
I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.
Provided by DDW7976
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
- In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
- In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
- Add vanilla and mix well.
- Combine cracker crumbs, nuts and baking powder.
- Fold in egg yolk mixture.
- Gradually fold in egg whites.
- Pour equally into prepared pans.
- Bake at 325°F for 20-25 minutes or until lightly browned.
- Cool for 10 minutes before removing from pans to wire racks.
- Topping: Combine brown sugar, flour and salt in saucepan.
- Stir in orange juice and water until smooth; bring to a boil.
- Reduce heat; cook and stir for 2 minutes or until slightly thickened.
- Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
- (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
- Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
- Cool completely.
- Assembly In a mixing bowl, beat cream until soft peaks form.
- Beat in confectioners sugar until stiff.
- Place one cake layer on a serving plate; spread with one third of the whipped cream.
- Repeat layers twice.
- The whipped cream is only on the tops of the cakes- not on the sides.
- Drizzle some of the topping over cake.
- Serve remaining topping with cake.
- Refrigerate leftovers.
BUTTERSCOTCH PUDDING DESSERT
This is another pudding recipe that is a favorite with my family. I love pudding recipes best of all. You can substitute any flavor pudding to make this a favorite of yours. Enjoy!
Provided by Melanie Murray
Categories Dessert
Time 35m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
- Mix together and press into 9x13-inch pan.
- Bake 15 minutes at 350°.
- Cool.
- Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
- Mix well; spread over cooled crust.
- Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
- Spread on cheese layer.
- Add remaining Cool Whip and sprinkle with nuts.
BUTTERSCOTCH TORTE
Quick no brainer cake- delicious and you can change up the pudding flavor to suit you and your family. So good your family will think you spent all day making it! Don't tell them any different!
Provided by Pat Duran
Categories Puddings
Time 25m
Number Of Ingredients 11
Steps:
- 1. Crust: Mix ingredients together and press into a 13x9-inch cake pan. Bake at 350^ for 15 minutes. Cool. --- Filling: Mix the cream cheese, powdered sugar and Cool Whip together and spread over completely cooled crust. Topping: Beat pudding and milk until thickened, about 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip . Chill in refrigerator until set or overnight, if desired. ( This is what I do.)
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