LOADED BUTTERSCOTCH SUNDAES
Store the sauce in an airtight mason jar in the fridge and treat yourself to random spoonfuls. It's so good!
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 2 cups of butterscotch sauce
Number Of Ingredients 0
Steps:
- Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.
LOADED BUTTERSCOTCH SAUCE SUNDAE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the butter over medium heat. Add the sugar, cream and salt and whisk until combined. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until smooth and thickened, 5 to 10 minutes. Remove from the heat and stir in the vanilla bean paste; the sauce will thicken as it cools.
- Scoop vanilla ice cream on top of the blondies, then top with the butterscotch sauce, cashews and whipped cream.
MISO BUTTERSCOTCH SUNDAE
If you're a lover of salty caramel, let me introduce you to your newest sweet fix: miso butterscotch. It's salty-sweet and easier to make than caramel. I love it with ice cream, but it's just as good with crepes or served fondue-style with fresh pineapple chunks, strawberries, and pieces of pound cake for dipping.
Provided by Raquel Pelzel
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
- For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
- To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.
BUTTERSCOTCH PEACHES
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children's adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.
Provided by Celia Barbour
Categories weekday, dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
- Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
- In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
- In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
GINA'S BUTTERSCOTCH SUNDAE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
- In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.
CINNAMON-CRUNCH PEACH SUNDAES
Categories Dessert Bake Kid-Friendly Peach Summer Birthday Family Reunion Poker/Game Night Cinnamon Party Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
- Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
- Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
- Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.
PEACH AND BUTTERSCOTCH SUNDAE SMOOTHIE
Number Of Ingredients 4
Steps:
- Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Wonton Crisp (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH PEACH PIE
When peach season arrives, this great, old-fashioned pie is sure to be on the table. The recipe has been in our family for over 60 years, and I still make it every summer. Butterscotch buffs love it. -Barbara Moyer, Tiffin, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat. , Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. , Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 480 calories, Fat 23g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 342mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH BUTTERSCOTCH SUNDAE
Make and share this Peach Butterscotch Sundae recipe from Food.com.
Provided by dale7793
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut peaches in half and remove seed.
- Peel off the skin and cut halves in half again.
- Combine butter, sugar, coconut cream and liqueur in a baking dish.
- Place dish on top of stove and stir over heat, without boiling, until sugar dissolves.
- Bring to boil and simmer for 2 minutes.
- Stir in peaches.
- Cook uncovered in a 200 degree C oven for 10 minutes, stirring occasionally, until peaches are softened and sauce has thickened.
- Cool to room temperature.
- Serve in a dessert dish with 2 scoops of ice cream per serving and sprinkled with the coconut.
- You can substitute other flavoured liqueurs for the coconut if desired.
Nutrition Facts : Calories 464.9, Fat 28.4, SaturatedFat 19.9, Cholesterol 53.4, Sodium 189.6, Carbohydrate 54.8, Fiber 2.5, Sugar 52.2, Protein 2.2
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