Butterscotch Cream Pie
4 pounds Pastry for One-Crust Pies
1 pound margarine
40 ounces brown sugar
3 quarts milk
6 ounces cornstarch
6 ounces all-purpose flour
1 tablespoon salt
1 quart warm milk
9 ounces whole eggs (about 5 total)
6 ounces egg yolks (about 10 total)
4 ounces margarine
2 tablespoons vanilla
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork (Figure 5.4). Bake at 425°F for 10 minutes or until light brown.
Melt margarine. Stir in sugar. Cook over low heat to 220°F, stirring occasionally.
Add milk slowly to margarine-sugar mixture while stirring with wire whip. Stir until all sugar is dissolved. Heat mixture to boiling.
Combine cornstarch, flour, and salt.
Combine milk and eggs. Add to cornstarch and flour mixture and mix. Add to the hot mixture while stirring. Cook until thick. Remove from heat.
Add margarine and vanilla. Cool partially. Fill baked pie shells, 1 lb 12 oz (3 1/2 cups) per pie.
Prepare Meringue. Cover each filled pie with 5 oz meringue.
Bake at 375°F for 10-12 minutes, or until meringue is golden brown.
Cool quickly (within 4 hours) to temperature below 41°F.
Refrigerate until served.
Yield:
"7 7/8 inch pies"
NOTES : Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 1 lb 8 oz (3 cups) filling per pie.
Recipe may be used for pudding. Omit flour and increase cornstarch to 8 oz.
************************************************** ***
Butterscotch Drop Cookies
8 ounces margarine
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 pound sour cream
8 ounces walnuts -- chopped
Cream margarine and brown sugar on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture. Mix on medium speed until well blended.
Combine dry ingredients.
Add dry ingredients alternately with sour cream to dough. Mix on low speed until blended.
Add nuts. Mix until blended. Chill dough until firm.
Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake at 375°F for 10-12 minutes.
Cover with Burnt Butter Icing while cookies are still warm.
Yield:
"8 dozen"
NOTES : VARIATIONS:
Butterscotch Squares. Spread batter in 12x18x2-inch baking pan. Bake at 325°F for 25 minutes.
Chocolate Drop Cookies. Add 4 oz unsweetened chocolate, melted, to creamed mixture.
************************************************** **
Butterscotch Pecan Cookies
1 pound margarine
2 pounds brown sugar
7 ounces eggs (about 4 total)
1 tablespoon vanilla
24 ounces all-purpose flour
1 pound pecans -- chopped
Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture. Mix on low speed until blended.
Add flour and pecans. Mix on low speed until blended.
Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
Bake at 375° for 10-12 minutes.
Yield:
"10 dozen"
***********************************************
Butterscotch Pudding
10 ounces margarine
52 ounces brown sugar
1 quart warm water
2 1/2 quarts milk
6 ounces cornstarch
2 1/2 ounces all-purpose flour
1/2 teaspoon salt
3 cups milk
14 ounces eggs (about 8 total)
2 tablespoons vanilla
Cook margarine and sugar in steam-jacketed kettle until sugar starts to dissolve.
Add water slowly, while stirring. Turn off heat.
Add milk to warm mixture.
Combine dry ingredients in mixer bowl. Add milk to make a smooth paste. Slowly add to warm sugar-milk mixture, stirring constantly. Cook until mixture thickens. Turn off heat.
Beat eggs on medium speed for 3 minutes. Add some of the hot mixture to the beaten eggs while still beating. Gradually add egg mixture to hot mixture. Turn on heat. Cook to 185°F.
Stir in vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).
Yield:
"6 quarts"
NOTES : Potentially hazardous food. Store at internal temperature below 41°F.
************************************************** **
Butterscotch Refrigerator Cookies
8 ounces margarine
8 ounces shortening
12 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
2 pounds all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
8 ounces dates -- finely chopped
8 ounces nuts -- finely chopped
Cream fats and sugars on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture. Mix on medium speed for 5 minutes.
Combine dry ingredients.
Add dry ingredients, dates, and nuts to dough. Mix on low speed until well blended.
Form dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper. Chill several hours.
Slice cookies 1/8 inch thick. Place on ungreased baking sheets.
Bake at 375°F for 8-10 minutes.
Yield:
"8 dozen"
************************************************** ******
Butterscotch Sauce
1 pound brown sugar
1 1/3 cups light corn syrup
2/3 cup water
6 ounces margarine
2 ounces marshmallows
1 1/3 cups evaporated milk
Combine and cook to soft-ball stage (240°F). Remove from heat.
Add margarine and marshmallows. Stir until melted. Cool.
When cool, add milk.
Yield:
"1 1/4 quarts"
|