Butterscotch Meringue Bars Recipes

BUTTERSCOTCH MERINGUE PIE

Steps:

• Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
• In a heavy saucepan, melt the butter.
• Add the brown sugar and stir together until all the sugar is moistened.
• Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
• As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
• Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
• Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
• Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
• In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
• Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
• Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
• Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
• Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
• Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

BUTTERSCOTCH MERINGUES

Steps:

• Prepare the tray. I prefer to line it with baking parchment. The book says: rub a few drops of oil over the tray, dust with flour, tip it and knock of the excess.
• Beat the egg whites with the cream of tartar and the salt until stiff.
• Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition.
• Fold in chopped walnuts.
• Heap in rounds on prepared tray and bake in a very slow oven (150C/350F) for between 1 to 1 1/2 hours. Remove immediately from tray and allow to cool.
• Sandwich with whipped cream.

BUTTERSCOTCH MERINGUE BARS

Steps:

• In a mixing bowl, cream shortening and sugars. Beat in egg yolks, water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with butterscotch chips and pat lightly.
• For meringue, in a small mixing bowl, beat egg whites until stiff peaks form. Gradually add brown sugar, beating well. Spread over chips. Sprinkle with walnuts and gently press into meringue. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on wire rack. Cut into bars. Refrigerate leftovers.