Recipe Talk

Great American Recipes- BUTTERSCOTCH CHEESECAKE recipe

Butterscotch Cheesecake Recipe

Best Ever Cakes and Pastries Card 97 Group 17

12 servings

2? hours 1? hours prep

Crust

1 pkg chocolate crumbs (about 40 wafers)

1/2 c granulated sugar

1/2 c tablespoons unsalted butter, melted

Filling

1/2 cup heavy cream

16 ounces cream cheese, softened

1 cup sugar

4 large eggs, at room temperature

3 tablespoons cornstarch

1 tablespoon vanilla extract

Dash salt

Sauce:

1 cup brown sugar

1/4 cup corn syrup

3 tablsp whipped cream

4 tablsp butter

1/2 teasp salt

Preheat oven to 325 degrees F.

1. Mix ingredients for crust. Press onto
bottom and sides of springform pan.

2. Beat cream cheese and sugar, until fluffy.
Mix eggs, cornstarch, whipping cream, vanilla and salt.

3. For sauce: combine brown sugar, corn syrup,
whipping cream, butter, and salt. Cook over heat until melted
and bubblely. Cool for 1 minutes.

4. Pour part of cream cheese mixture into crust. Spoon soon
of the butterscotch sauce over the top of mixture. Repeat layers
and swirl, just until partially blended.

5. Bake 350 F for 45 minutes on a rimmed pan to catch butterscotch drippings.

6. Reduce heat to 300 F and bake 15 minutes
longer.

7. Cool 8 hours or overnight before serving.
Sprinkle with brown sugar

SHORTBREAD SQUARES

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2 1/2 c. sifted flour

3/4 c. sugar

1 c. (2 sticks) margarine

chocolate frosting

Sift flour and sugar together in a medium sized bowl.

Cut margarine into small pieces and add to flour-sugar mixture;

mix dough with fingers until stiff and well blended. Mix well.

Roll dough out onto lightly floured surface to 1/2-inch thick-

ness. Cut dough into 2-inch squares. Using spatula, place

squares on a lightly greased cookie sheet one inch apart. Bake

in slow oven (325 degrees) for 35 to 40 minutes or until slightly

brown. Cool squares on wire rack; garnish each square with

piped chocolate frosting.

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McCalls Great American Recipe Card

HOLIDAYS 19k

SHORTBREAD STARS

1 cup butter soften, room temp

1/2 c sugar

2 1/2 cups all purpose sifted flour *

1. In a large bowl, with mixer at medium speed, or with wooden spoon, beat butter with sugar until light and fluffy.

2. With wooden spoon, stir in flour until smooth and well combined. (Dough will be stiff)

3. Refrigerate dough, covered, several hours.

4. Preheat oven to 300 F.

5. Divide dough into 2 parts. Refrigerate until ready until ready to roll out.

6. On lightly floured surface, roll out dough, one part at a time, 1 /2 inch thickness.

7. Using 1 1/2 or 2 inch star shoped cookie cutter, cut out cookies. Place, 1 inch apart, on ungreased cookie sheet.

8. Bake cookies 25 minutes, or until light golden. Remove to wire rack; cool.

9. To bake ahead: When completely cool, pack in freezer containers; seal, label, and freeze.

Makes about 5 dozen

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My Great Recipes"

Cookies 26 Card 113

~Texan Shortbread~

Pecans and brown sugar lend their rich flavors to these golden shortbread squares. Be sure and use real butter. You may use more pecans, if you like.

Preparation time: 10 min.

Baking time: 20 min.

Oven temperature: 325 F

For 16 2-inch squares you will need:

1/2 cup butter

1/4 cup light brown sugar, packed

1 cup all purpose flour

1/4 cup chopped pecans

Preparation:

1. Cream butter and sugar thoroughly.

2. With a spoon slowly stir in the flour, blending completely. Add the pecans.

3.Press the mixture into an 8 x 8 inch pan. Prick the surface, marking into 16 squares.

4. Bake at 325 F for 20 minutes.

5. Cool in pan and then cut into squares.

"Tips: Creaming is a process that combines the butter and sugar so that the mixture is fluffy and creamy, the particles are not separate. An electric beater at medium speed makes this step easy.
Stir in the flour with a spoon ( rather than the mixer ) to keep the cookie tender. Overbeating of the flour causes a tougher dough.
Bake in a metal baking pan if possible. Glass pans absorb heat and brown shortbread too quickly."

SHORTBREAD SQUARES

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1 lb. butter or margarine
(room temperature)

1 1/2 c. sugar

2 egg yolks

5 c. unsifted all-purpose
flour

Cream butter until soft; gradually beat in sugar until
light and fluffy. Beat in egg yolks. Gradually add flour;
work until blended thoroughly. Knead in bowl for 1 minute.
Divide and pat dough into four 9 x 13 x 1/2-inch pans. Dough
should be 1/4-inch thick. Cut each pan into 24 squares, prick
with a fork and bake at 325 degrees for 20 to 30 minutes. Do not let
brown. Cookies should be pale yellow. Cut into squares again
while hot. Cool. Makes 8 dozen.