Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheet.
Bake 10-12 minutes or until lightly browned. Remove to wire racks.
Cheesy Sausage Skillet made entirely in one pan is the perfect meal when you need to get dinner on the table quick!
I am really into these no-boil, one-pot skillet dishes. I have made several and we have loved all of them. They are easy to clean up and take less than 30 minutes to make. Who doesn’t love that?!
Crescent Cheese Danish are so simple to make, you will not believe it! I love recipes that are EASY! This is another recipe using crescent dinner rolls.
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes.
Unroll the crescent rolls and separate into rectangles of dough using two triangle.
Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a parchment paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
glaze
In a small bowl, stir together confectioners' sugar, milk and butter.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Notes
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
Company is coming Casserole is a wonderful casserole. It was always a hit with everyone who tried it. Good 1 dish meal for potlucks–very versatile–you can use your imagination and add many other ingredients to make it different. I often add mushrooms and do with bread crumbs.
Preheat oven to 350 degrees F. Lightly grease a 2 quart casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon margarine in a large heavy skillet over medium-high heat. Cook ground beef until evenly brown. Stir in tomato sauce; remove from heat. In a medium bowl, combine cottage cheese, cream cheese, sour cream, green onion and green pepper.
Spread 1/2 the cooked noodles in the casserole dish. Cover with cheese mixture, then the remaining noodles. Pour melted margarine over the noodles. Spoon meat sauce on top and spread to cover noodles.
It all started in Latin America. Chocolate’s 4,000-year history began in ancient Mesoamerica, present day Mexico. It’s here that the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate.
In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
Balsamic vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems.
In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
While the chicken marinades, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees
Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Historians can trace iced coffee’s roots back to 1840 Algeria, a country in western North Africa. The first iced coffee was known as mazagran. This sweet and cold coffee beverage was reportedly developed by the French military during the Battle of Mazagran.
Crumb cake was brought to New York City by German immigrants, and quickly became an iconic breakfast treat across the city, though it’s not often served outside the East Coast. It’s known for its contrast in texture: a base of moist yellow cake with a dense, dry cinnamon-crumb topping.
grease a 9×13 inch baking pan or line with parchment paper. Set pan aside.
Crumb Topping
Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
Making the Cake
Whisk the flour, baking soda, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting.
Notes
You can optionally dust the top of the cake with powdered sugar before serving.
Onion Patties – While everyone has heard of onion rings before, my favorite friend onion was always the patty. Onion patties as a side for meatloaf…yum.
History. A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter including Parmesan cheese, and deep frying them in lard. It suggests serving them with a sauce of melted butter and mustard. Many recipes for deep-fried onion slices or rings are found starting in the early 20th century …
In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.
Add onions and mix until well blended.
Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.
Flatten with the back of a spatula, then brown on both sides until crispy, golden brown.
Drain on paper towel, sprinkle salt to taste.
Notes
You can make these even more craveworthy by adding 1/4 cup crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 cup green pepper, 1/4 cup cooked mushroom, or sprinkle cheddar on top after you’ve finished cooking.
Butter cookies (or butter biscuits), also known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a “crisp cookie” due to its texture, caused in part by the quantity of butter and sugar.
