Today's Recipes: Butterscotch

The following recipe is from "Country Desserts" By Lee Bailey.

Recipes on this page were developed or tested by Cece Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

In the nutritional data, 5 to 7 percent of the fatty acids are undefinable. ------------------------------------------------------------ The following recipe is from "The American Baker" By Jim Dodge. Butterscotch Sauce 2 cups; approximate preparation time 10 minutes 1 1/2 cups dark-brown sugar

1/4 cup water

4 tablespoons unsalted butter, cut into pieces

1 cup whipping cream

1 tablespoon apple cider vinegar

1. Combine the sugar and water in a heavy-bottomed saucepan that holds at least 2 1/2 quarts. Stir over low heat until the sugar dissolves, then raise the heat to medium and bring to a boil. Let the mixture cook at a low boil until it begins to thicken, about 5 minutes.

2. Drop in the pieces of butter, stirring until melted. Pour in the cream, bring to a boil and remove from the heat. Stir in the vinegar.

3. Cool the sauce to lukewarm. Use immediately or refrigerate and warm in a double boiler when ready to use.

Data per tablespoon Calories 80 Protein 0g Fat 4g Carbohydrates 11g Sodium 8mg Saturated fat 3g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 15mg ------------------------------------------------------------ The following recipe is from "The Book Of Great Cookies" by Maida Heatter. Butterscotch Brownies 24 bars; approximate preparation time 20 minutes

1/4 pound butter, softened

1 tablespoon light molasses

1 teaspoon vanilla

1 1/4 cups firmly packed dark-brown sugar

2 eggs

1 cup sifted flour

1/4 teaspoon salt

3/4 cup pecans, coarsely chopped

1. Lightly butter a 9-inch baking pan. In the large bowl of an electric mixer cream the butter. Beat in the molasses and vanilla; add the brown sugar and beat well.

2. Add the eggs one at a time, beating well after each addition; beat at medium-high speed for a minute or two, scraping the bowl occasionally with a rubber spatula, until the mixture is very smooth and light in color. On low speed add the flour and salt, continuing to scrape the bowl with the spatula; beat only until thoroughly mixed.

3. Stir in the pecans. Transfer the batter to the prepared pan and spread the top to make an even layer. Bake in a preheated 350-degree oven 30 to 35 minutes until a toothpick inserted in the center just barely comes out dry.

4. Let the brownies cool in the pan completely before cutting the bars.

Data per serving Calories 126 Protein 1g Fat 7g Carbohydrates 16g Sodium 62mg Saturated fat 3g Monounsaturated fat 3g Polyunsaturated fat 1g Cholesterol 27mg ------------------------------------------------------------ Marshmallow-Butterscotch-Peanut Squares 36 squares; approximate preparation time 20 minutes 6 tablespoons margarine, divided

1 (10 1/2-ounce) bag miniature marshmallows

6 cups crisped rice cereal

1 (12-ounce) package butterscotch morsels

1/4 cup milk

1 cup honey-roasted peanuts

1. Lightly grease a 9-by-13-inch baking pan and set aside.

2. Melt 4 tablespoons of the margarine in a large saucepan. Add the marshmallows and cook over low heat until melted and smooth. Remove from the heat and add the cereal; stir to coat. Pat into the prepared pan, oiling your fingers with vegetable oil to prevent sticking.

3. In another saucepan melt the remaining 2 tablespoons margarine and add the butterscotch morsels. Stir until soft. Add the milk, stirring until smooth. Mix in the peanuts and coat well. Pour evenly over the cereal and smooth the top lightly.

4. Let set before cutting into squares.

Data per serving Calories 136 Protein 2g Fat 6g Carbohydrates 18g Sodium 104mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 1mg ------------------------------------------------------------ The following recipe is from "The L.L. Bean Book of New New England Cookery" by Judith and Evan Jones. Schrafft's Butterscotch Cookies 36 cookies; approximate preparation time 20 minutes 2 tablespoons butter, room temperature

3/4 cup shortening, room temperature

1 1/4 cups dark-brown sugar

1 egg

2 tablespoons nonfat dry milk

1 tablespoon vanilla

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup finely chopped pecans

Flour for coating a glass

1. Cream the butter and shortening with the brown sugar. Beat in the egg, dry milk and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in the pecans. Drop the batter by heaping tablespoons onto ungreased cookie sheets, leaving 2 inches between.

2. Dip the bottom of a glass into flour and press each cookie into a round. Bake in a preheated 375-degree oven 8 to 10 minutes, until lightly browned. Let cool on the sheets a few minutes before transferring to cooling racks with a spatula.

Data per serving Calories 94 Protein 1g Fat 5g Carbohydrates 11g Sodium 40mg Saturated fat 2g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 8mg ------------------------------------------------------------ Butterscotch Cornmeal Cookies 18 cookies; approximate preparation time 15 minutes 7 tablespoons margarine, room temperature

1/2 cup packed dark-brown sugar

1/3 cup powdered sugar

3/4 cup flour

1/3 cup yellow cornmeal

1/4 teaspoon salt

3/4 cup chopped walnuts

3 tablespoons finely chopped candied (sugar) ginger

1. With an electric mixer cream together the margarine, brown sugar and powdered sugar. Add the flour, cornmeal and salt, beating until well-blended. Stir in the walnuts and candied ginger.

2. Roll the dough into walnut-sized balls and place on ungreased cookie sheets. Flatten the cookies slightly. Bake in a preheated 350-degree oven 15 minutes. Cool on the pans for a few minutes before transferring to a cooling rack.

Data per serving Calories 149 Protein 2g Fat 9g Carbohydrates 17g Sodium 82mg Saturated fat 2g Monounsaturated fat 4g Polyunsaturated fat 4g Cholesterol 0mg ------------------------------------------------------------ The following recipe is from "Square Meals" by Jane and Michael Stern.

Butterscotch Pudding 8 servings; approximate preparation time 30 minutes 4 tablespoons butter

1 1/4 cups light-brown sugar

1 cup whipping cream

2 cups milk, divided

2 eggs

7 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1. In a heavy 2-quart saucepan melt the butter, add the brown sugar and stir over low heat until the sugar and butter have melted together and bubble up. Slowly whisk in the cream and 1 cup milk. Stir until smooth. Remove from the heat.

2. In a small bowl beat together the eggs, flour and 1 cup milk. Add to the sugar mixture, add the salt and return to the stove. Over medium heat stir constantly until thickened.

3. While still over medium heat beat with a rotary hand mixer at medium speed for 3 minutes.

4. Remove from the heat, stir in the vanilla and pour into a 2-quart casserole or 8 individual pudding cups. Chill.

Data per serving Calories 368 Protein 5g Fat 21g Carbohydrates 43g Sodium 201mg Saturated fat 12g Monounsaturated fat 6g Polyunsaturated fat 1g Cholesterol 120mg