- 31. BUTTERSCOTCH SAUCE
- In a saucepan, combine and heat to boiling, stirring constantly. Cook about 3 minutes. Serve over pudding.
Ingredients: 4 (milk .. sugar .. syrup ...)
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- 32. BUTTERSCOTCH SAUCE
- Heat all ingredients in double boiler. Stir frequently at first, then occasionally after melted together. Cook 1/2 to 1 hour.
Ingredients: 4 (cream .. sugar .. vanilla ...)
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- 33. OLD SOUTH BUTTERSCOTCH SAUCE
- Boil together corn syrup, brown sugar and butter until consistency of heavy syrup. Cool slightly. Add milk. Makes 1 pint.
Ingredients: 4 (cream .. sugar .. syrup ...)
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- 34. BUTTERSCOTCH SAUCE
- Mix sugar, syrup and butter in saucepan. Cook, uncovered, until mixture comes to a full boil. Add cream and vanilla; mix. Makes 2 cups.
Ingredients: 5 (cream .. sugar .. syrup .. vanilla ...)
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- 35. BUTTERSCOTCH SAUCE
- Boil to the consistency of heavy syrup, about 20 minutes. Cool slightly and add: 1/2 cup makes it quite thick and 2/3 cup will be okay at room ...
Ingredients: 4 (cream .. sugar .. syrup ...)
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- 36. PEANUT BUTTERSCOTCH SAUCE
- Melt butter in saucepan over low heat. Gradually stir in sugar, then undiluted milk. Add peanut butter and cook, stirring constantly until blended. ...
Ingredients: 4 (milk .. sugar ...)
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- 37. BUTTERSCOTCH SAUCE
- Mix sugar and flour, then boiling water and salt. Stir and cook for 6 or 8 minutes. Take off stove and add butter, cream and vanilla. Blend well and ...
Ingredients: 7 (cream .. flour .. salt .. sugar .. vanilla ...)
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- 38. BUTTERSCOTCH SAUCE
- Mix sugar, flour and salt in saucepan. Add water. Cook, stirring constantly until it thickens. Remove from heat and add butter. When cool, stir in ...
Ingredients: 6 (flour .. salt .. sugar ...)
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- 39. BUTTERSCOTCH SAUCE
- Cook syrup, butter and sugar to soft ball stage. Add cream and vanilla. Blend in well and cool. Makes 3 cups.
Ingredients: 5 (cream .. sugar .. syrup .. vanilla ...)
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- 40. PEANUT BUTTERSCOTCH SAUCE
- Mix well. Bring all to a boil. Remove from heat and beat in 1 cup peanut butter. Cool. Excellent on ice cream!
Ingredients: 6 (eggs .. syrup ...)
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