Butterscotch Coffee Recipes

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a medium sized saucepan whisk together butter, and brown sugar. Slowly stir heavy cream until well combined. Bring to a simmer over medium heat, and cook for 3 minutes until thickened. Remove from heat, stir in vanilla.

BUTTERSCOTCH COFFEE

Steps:

• Divide the coffee, butterscotch sauce, and milk evenly between the two mugs or heat-safe glasses. Stir to combine.
• Top with whipped cream and extra butterscotch sauce. Serve hot!
• Optional Garnishes: Whipped Cream, Drizzle of Butterscotch Sauce, Sprinkle of Demerara Sugar

BUTTERSCOTCH COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat dry cake mix, dry pudding mix, sour cream, eggs and 3/4 cup milk in large bowl with mixer until blended.
• Pour half the batter into prepared pan; sprinkle with remaining crumb mixture. Cover with remaining cake batter.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
• Transfer cake to plate. Mix cream cheese and sugar in small bowl until blended. Stir in remaining milk. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until glaze is firm.

BUTTERSCOTCH COFFEE PIE

Steps:

• Preheat the oven to 350 degrees.
• While the oven preheats, put your pie shell in the refrigerator to keep it cool.
• FILLING:.
• Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
• The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• Add the flour and salt and blend the filling until evenly mixed.
• Blend in the milk, then stir in the butterscotch chips and nuts.
• Scrape the filling into the chilled pie shell, smoothing with a spoon.
• Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
• When done, the top of the pie will turn dark golden brown.
• That's fine, and it does not mean it has over-baked.
• Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
• Transfer the pie to a cooling rack and cool.
• The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

BUTTERSCOTCH COFFEE CAKE

Steps:

• With an electric mixer on medium speed, combine dry cake mix, dry pudding mixes, eggs, oil and water.
• Pour into a greased 9" x 13" baking pan.
• Combine remaining ingredients and sprinkle over cake.
• Bake at 350 degrees for 40 minutes, or until toothpick tests clean.
• Let cool before slicing.

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

BUTTERSCOTCH COFFEE SYRUP

Steps:

• Put the cup of water and granulated sugar in a heavy-bottomed saucepan.
• Bring to a boil, stirring a couple of times to make sure all the sugar dissolves.
• Allow the mixture to boil for just a few seconds, and then remove it from the heat.
• Leave the syrup in the pan and keep it convenient to the stove.
• In a heavy-bottomed saucepan that is taller than you think you'll need, combine the dark brown sugar, the ounce of water, butter, and salt.
• Stir a couple of times, and then put the lid on the pan.
• Heat over medium heat until all the butter has melted and the sugar is dissolved.
• Remove the lid and cook the mixture together until it reaches 300-310F on an instant-read thermometer.
• Carefully pour about half the simple syrup into the butterscotch, stirring well. Mixture will bubble up a Very Lot, and the butterscotch may harden.
• Once the bubbling has calmed down, add the rest of the simple syrup and whisk over low heat until the butterscotch is completely melted.
• Whisk in the vanilla off the heat.
• Allow the syrup to cool and then store in an airtight container in the fridge for up to 2 weeks.
• Warm the syrup before serving and then stir well to incorporate any butter that is floating on top.

BUTTERSCOTCH COFFEE

Steps:

• In a small bowl, heat 1/2 cup butterscotch chips at about 70% power until melted, stirring occasionally.
• Cut a small hole in the corner of a small plastic bag (or use a pastry bag fitted with a #4 round tip) and fill with the melted chips.
• Pipe eight little garnishes onto a waxed paper lined baking sheet and refrigerate until set (10 to 15 minutes).
• In a large pitcher, stir the hot coffee and remaining butterscotch chips until chips are melted.
• Stir in cream and sugar.
• Pour into mugs and top each serving with whipped cream and a garnish.