General Forum

General Forum

  1. Standard memberSeitse
    Doug Stanhope
    That's Why I Drink
    Joined
    01 Jan '06
    Moves
    33672
    16 Jul '16 12:29
    I want to open the Mother of All Threads. It is,
    of course, dedicated to the only subject which is
    worth discussing: butterscotch recipes, the stuff
    legends are made of, the nectar of the gods, the
    ultimate trip.

    Share your recipe with us. Experiment. Taste. Live
    the dream.
  2. Standard memberSeitse
    Doug Stanhope
    That's Why I Drink
    Joined
    01 Jan '06
    Moves
    33672
    16 Jul '16 12:31
    One of my simplest yet favorite ones:

    1/2 cup of fair trade brown sugar
    1/2 cup of salted, whole butter
    1 cup of whole cream

    Melt the butter in a frying pan, add the brown sugar and
    move until caramelized. Right before browning the mix, add
    the whole cream and keep stirring. When golden and thick,
    remove and serve.
  3. Mar-a-Lago
    Joined
    02 Aug '11
    Moves
    8962
    16 Jul '16 12:33
    I just use Vaseline
  4. Standard memberSeitse
    Doug Stanhope
    That's Why I Drink
    Joined
    01 Jan '06
    Moves
    33672
    16 Jul '16 12:48
    Originally posted by Captain Strange
    I just use Vaseline
    No sexual things, please. There are 13 year olds here.
  5. Account suspended
    Joined
    10 Dec '11
    Moves
    143494
    16 Jul '16 13:01
    Easy cookie-cake with wihiskey (*East European way)
    Ingredients
    Baked base
    6 eggs
    6 spoons of brown sugar
    200 g ground hazelnuts
    2 spoons of selraising flour

    Filling:
    250 grs of butter or margarine (*Maragrinescotch recipe in that case)
    300 grs of ground cookies (like Petite Beurre, or after taste other cookies)
    200 grs of ground almonds
    6 egg yolks
    1,5-2dl dcl of whiskey
    150 grs of brown sugar

    Meringue of 6 egg whites
    made with 12 spoons of caster sugar
    .....................
    Beat eggs and sugar for 20 minutes with half of sugar, then add rest of sugar and beat another 10 minutes. Put hazelnuts and selfraising flour in and bake it in baking form of 27 sn in diameter for 20 minutes on 180 C.
    Remove from the form immediately and let it chill.

    Filling-->
    Over warm water bath beat 6 egg yolks and sugar until it gets dense, and let it become lukewarm.
    Whisk butter or margarine, and pour in it egg yolks, then mix in almonds and whiskey stirring decisively.
    Spread this cream over baked and chilled base which you get soaked in whiskey using kitchen brush.

    At the end cover the cake with meringue. Put in the fridge for couple of hours.
    Variations - using a little kitchen flamethrower for gratinating the meringue before you put the cake in the fridge.
  6. Standard memberSeitse
    Doug Stanhope
    That's Why I Drink
    Joined
    01 Jan '06
    Moves
    33672
    16 Jul '16 13:20
    WHOA! That sounds amazing, vandervelde! I will definitely
    try it. Here, have some Finnish punk as a thank you for
    sharing this:

    YouTube : thank you punk
  7. SubscriberGhost of a Duke
    A Spirited Misfit
    in London
    Joined
    14 Mar '15
    Moves
    10584
    16 Jul '16 15:08
    Butterscotch ice-cream is my reason for living.

    Boku no ikigai wa butterscotch ice-cream desu

    (Translated into Japanese for absolutely no reason).
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