Butterscotch Delight!

This "Butterscotch Delight" is such a scrumptious dessert!  It's a layered dessert and each layer has it's own distinct yumminess.   The one thing that makes this recipe so extra good is that the butterscotch layer  is made from scratch instead of a pudding mix. 

 However, if you want to take a shortcut I will give you instructions for using the instant pudding.   This is a wonderful dessert for the holidays and it can be made a day or two ahead of time.

  Here is what you will need:

 Crust

1/2 cup butter (1 stick)

2 cups self rising flour
1/2 cup nuts, chopped (pecans or walnuts)

Cream Cheese Layer

1 (8 oz.) pkg. cream cheese, softened

1 cup powdered sugar
1 tsp. vanilla

Butterscotch Layer*

1 cup brown sugar

1/2 cup white sugar
pinch of salt
3 egg yolks
2 cups milk
4 Tbs. cornstarch
1/4 stick of butter
1 tsp. vanilla

12 ounces frozen whipped topping, thawed

maraschino cherries for garnishing or additional chopped nuts

*You can substitute 2 (3oz.) pkgs. instant butterscotch pudding and 3 cups milk for the butterscotch layer, but the scratch recipe is so much better! 

Melt the butter in a 9"x 13" baking dish.  Add the flour and the nuts to the butter and mix.  Press in the bottom of the dish to make a crust.  Bake at 350 degrees for 10 to 15 minutes or until just lightly browned.  Cool completely.

Beat the cream cheese, powdered sugar and vanilla flavoring.  Fold in 1/2 cup of the whipped topping. Spread evenly over the crust. 

Mix cornstarch, sugars, and salt.  Beat egg yolks with milk and add to dry ingredients in a medium sauce pan over medium heat.  Stir constantly and cook until it thickens. You can also do this in the microwave.  Cook for about 2 minutes on high, remove and whisk well, return to microwave and cook on high for another 4 minutes or until it is thickened. Once thickened,  add butter and vanilla and beat well until blended.   Set aside to cool completely.  You can put plastic wrap right down on the pudding mixture and refrigerate it a little bit to cool quicker.   The plastic wrap keeps it from forming a tough skin on top. 

Once this is cool, spread over the cream cheese mixture.  It if is too thick to spread, once cool,  add a few tablespoons of milk and beat with the mixer again.

If you are using the pudding mix, mix it with the milk until thick and then spread over the cream cheese layer. 

Spread the whipped topping over the top of the dessert and garnish with maraschino cherries or some additional chopped nuts or go all out and do both!!!   Refrigerate until ready to serve!

This is one delicious, rich and yummy dessert!





Butterscotch Pecan Yum Yum Cake!

This "Butterscotch Pecan Yum Yum Cake" is one of Mama's creations, so you know it's going to be good!   Oh, it's way better than good, it's one of the best things I have eaten lately!   I love anything butterscotch and pecans never hurt anything either, so this one was right up my alley.  The cake is so moist and it just gets even better the next day!  Here is what you will need:

2  1/2 cups self rising flour (White Lily, preferably) ***

2 cups sugar

1/2 cup butter (do not use margarine)

1/2 cup canola or vegetable oil

1 cup water

1/2 cup buttermilk

2 large eggs

1 tsp. baking soda

2 tsp. vanilla

***If you are unable to get self rising flour in your area, use all purpose and add 1 tsp. baking powder and 1/2 tsp. salt to it.

Icing

6 Tbs. half and half cream

1/2 cup butter

1 cup butterscotch chips

2 cups confectioners sugar

1 tsp. vanilla

1 cup pecans, chopped

Preheat oven to 350 degrees.

In mixing bowl sift the flour and sugar together. 

In a heavy saucepan, bring the 1/2 cup butter, buttermilk, oil and water to a boil.   Once it boils, pour over the dry mixture in the mixing bowl, eggs,  baking soda, and vanilla.  Stir to combine it all.  Don't over mix this.  Just use a large spoon or whisk.  Pour into a 9"x13" baking pan that has been sprayed with nonstick baking spray.  I prefer Baker's Joy for this, but whatever you have works.   Place in a preheated 350 degree oven for 20-25 minutes.  A pick inserted in the center should come out clean when it's done.

 During the last 10 minutes that the cake is baking, make the icing, because as soon as the cake comes out, you ice it.   Place the half and half cream, 1/2 cup butter, 1 cup butterscotch chips in a saucepan over medium heat.  Melt this all together and stir until smooth.   Turn the heat to low.  Stir in the confectioners sugar and the vanilla.  Stir until smooth.  Fold in the chopped pecans.   Immediately pour over the cake just out of the oven.  Spread evenly over the top.





Allow it to cool just a bit, slice and serve!  You will definitely here yum yum from everyone!