Cooking
Recipe from the wonderful book, The Ultimate Cookie Book; a Christmas gift from my FIL. Amazing book...huge, packed with must-try recipes---and each one comes with a picture! My kind of book.
I asked Matt to pick out something, and he selected the Butterscotch Meringue Bars.
Pretty easy to make...butter and brown sugar cooked till melted and bubbly. When cooled, stir in an egg and vanilla. Over this, sift flour, salt and nutmeg. Mix in, and pour into a wax paper-lined 8-inch square pan.
Beat egg whites to soft peaks; then beat in light corn syrup and sugar till stiff. Stir in chopped walnuts.
Spread over butterscotch layer, and bake about half an hour.
They were harder to remove from the paper than I'd expected, but still very nice cookies. Matt said they had a slightly less-butterscotch taste than he was expecting, but he still managed to eat a few!
Blog Party#4: The Holiday Edition is Saturday...entries are already coming in...don't forget to send in your party post! Get those entries to me no later than tomorrow at noon (that would be noon Eastern, US, time); I'll get the round-up posted later that night.
Tagged with
Food and Drink, Cookies
- Mondays With Maida - Pecan Butterscotch Icebox Cookies
Page 139 in the old book / page 174 in the new book This week brings another very easy to make butterscotch cookie, but this cookie gets its butterscotch flavor from butter and brown sugar alone. The flavor in these is more subtle and though crunchy,...
- Mondays With Maida - Butterscotch Thins
Page 138 in the old book / page 173 in the new book These cookies were exceedingly thin and very crunchy. They were fairly average cookies, but even so, they were hard to stop eating. It's sort of like potato chips - there's so little to each...
- 117 Down, 96 To Go…
I had a cookie mini-marathon today. I mixed up four batches of cookies and baked off two. I’ll bake the others tomorrow night. They’re for a meeting at work on Wednesday. I used three different recipes – all old favorites. The chocolate pecan...
- Blowing The Dust Off...
Another 'oldie': from the August 1969 Gourmet, White Mountain Cake. This one came from one my favorite sections, the 'You Asked For It' column. The cake, apparently, came a bakery in Philadelphia, which had gone out of business. Interesting...
- Butterscotch Scones
(Matt standing in for Stephanie) The latest round of yumminess for breakfast is a batch of butterscotch scones. Fairly simple dough with brown sugar as the sweetener and a lot of butterscotch chips. The butterscotch flavor is quite distinct, largely...
Cooking
Butterscotch Meringue Bars
Recipe from the wonderful book, The Ultimate Cookie Book; a Christmas gift from my FIL. Amazing book...huge, packed with must-try recipes---and each one comes with a picture! My kind of book.
I asked Matt to pick out something, and he selected the Butterscotch Meringue Bars.
Pretty easy to make...butter and brown sugar cooked till melted and bubbly. When cooled, stir in an egg and vanilla. Over this, sift flour, salt and nutmeg. Mix in, and pour into a wax paper-lined 8-inch square pan.
Beat egg whites to soft peaks; then beat in light corn syrup and sugar till stiff. Stir in chopped walnuts.
Spread over butterscotch layer, and bake about half an hour.
They were harder to remove from the paper than I'd expected, but still very nice cookies. Matt said they had a slightly less-butterscotch taste than he was expecting, but he still managed to eat a few!
Blog Party#4: The Holiday Edition is Saturday...entries are already coming in...don't forget to send in your party post! Get those entries to me no later than tomorrow at noon (that would be noon Eastern, US, time); I'll get the round-up posted later that night.Tagged with
Food and Drink, Cookies
- Mondays With Maida - Pecan Butterscotch Icebox Cookies
Page 139 in the old book / page 174 in the new book This week brings another very easy to make butterscotch cookie, but this cookie gets its butterscotch flavor from butter and brown sugar alone. The flavor in these is more subtle and though crunchy,...
- Mondays With Maida - Butterscotch Thins
Page 138 in the old book / page 173 in the new book These cookies were exceedingly thin and very crunchy. They were fairly average cookies, but even so, they were hard to stop eating. It's sort of like potato chips - there's so little to each...
- 117 Down, 96 To Go…
I had a cookie mini-marathon today. I mixed up four batches of cookies and baked off two. I’ll bake the others tomorrow night. They’re for a meeting at work on Wednesday. I used three different recipes – all old favorites. The chocolate pecan...
- Blowing The Dust Off...
Another 'oldie': from the August 1969 Gourmet, White Mountain Cake. This one came from one my favorite sections, the 'You Asked For It' column. The cake, apparently, came a bakery in Philadelphia, which had gone out of business. Interesting...
- Butterscotch Scones
(Matt standing in for Stephanie) The latest round of yumminess for breakfast is a batch of butterscotch scones. Fairly simple dough with brown sugar as the sweetener and a lot of butterscotch chips. The butterscotch flavor is quite distinct, largely...