[Jamestown1630]

This week: Butterscotch Pie, with Decoration!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[kalee]

I have been craving butterscotch pie. Thanks!

[KosmicKitty]

Oh my gosh!! Too soon after Easter!! Still trying to finish up a raspberry trifle!!!

[AppyPappy]

I just put in a pound of navy beans to soak. I’m thinking maybe Senate Bean Soup for the guys’ Friday night fun.

[Diana in Wisconsin]

Oh, My! My Grandma Anita used to make Butterscotch Pie, and my Mom always made an awesome Chocolate Pie...both of them could make Meringue to die for! I haven’t mastered that skill quite yet...

I must say that Mom’s Lemon Meringue Pie at Easter was a little bit ‘weepy’ but we still ate it all. ;)

And don’t EVEN get me started on Grandma’s Grasshopper Pie! She made that for me for more Birthdays than I care to admit.

Love you, Mom! Miss you, Grandma! Every. Day. *HEART*

[pugmama]

This is a pie that my brother always requests I make when he visits. I get the black walnut extract from Amazon. It does add a punch of flavor.

http://www.seriouseats.com/recipes/2013/04/butterscotch-maple-walnut-three-layer-pie-recipe.html

[pugmama]

My mother used to make a recipe like this. We loved having them for breakfast. I was happy to find this at the Canadian food site:

http://www.foodnetwork.ca/recipe/butterscotch-breakfast-buns/6842/

[pugmama]

Here is another old favorite. My family still sends me golden syrup every Christmas as well as Sunny Boy cereal. A blast from the past.

http://www.foodnetwork.ca/recipe/butterscotch-bars/3720/

[Trillian]

Double Lemon Cheesecake Bars

Ingredients
52 Nilla Wafers
3 tablespoons butter, melted
4 large eggs
4 8-ounce packages softened Philadelphia Cream Cheese
1 3/4 cup sugar, DIVIDED USE
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup fresh lemon juice, DIVIDED USE
1/2 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup water

Instructions
Preheat oven to 325 degrees. Line q 13x9-inch pan with foil so that ends extend over the side to make a handle.
Process Nilla Wafers into fine crumbs, then add butter. Press into the bottom of the pan and bake at 325 for 10 minutes.
Separate 1 of the eggs and refrigerate yolk until ready to use.
In a mixing bowl, beat the cream cheese, ONLY 1 CUP OF THE SUGAR, flour, lemon zest, 2 tablespoons the lemon juice and vanilla. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
Spread mixture over crust and bake for about 40 minutes or until it appears set. It may still be a bit shiny or appear undercooked, but if you baked it for 40 minutes it should be done. Allow it to cool at room temperature for an hour, then transfer to a refrigerator and chill for 4 hours. After chilling, you can go ahead and make the topping of lift from the pan, wrap and freeze tightly until ready to use.
To make the topping, take your egg yolk out of the refrigerator and put it in a small bowl. Beat it lightly with a fork and keep it near the stove.
In a saucepan, mix the cornstarch and remaining 3/4 cup of sugar. Add the 1/2 cup water gradually and stir in the remaining lemon juice (a little over 3 1/2 tablespoons). Bring just to boil on medium heat, stirring constantly until clear and thickened. Stir about 2 tablespoon of the hot cornstarch mixture into the egg yolk, then add to saucepan; stir until blended. Cook 1 minute or until thick and smooth.
Spread the lemon glaze over cheesecake and chill for at least an hour. Using the foil as a handle, lift from pan and cut into squares or bars.

Chocolate Caramel Poke Cake

Ingredients
1 box chocolate cake mix (Duncan Hines)
1-14 oz. can of Eagle Brand Sweetened Condensed Milk
1-14 oz. jar of caramel topping (Rechiutti Caramel sauce)
Container of Cool Whip (or update this recipe with real whipped cream)
Bag of Toffee Bits or crumbled Heath Bars

Directions
Mix Eagle Brand milk and caramel together (warm up, if you need to).
Prepare cake as instructed on box. Bake in rectangular pan.
Remove cake from oven when done and poke holes in top of cake (I use the bottom of a wooden spoon) and pour caramel mixture evenly over cake while cake is still hot.
Refrigerate for at least two hours.
Spread with Cool Whip (or whipped cream)
Sprinkle with Toffee Bits or crumbled Heath Bars.