Coconut Butterscotch Pie / Kokos- og Smørkaramellpai

A pie recipe from “Cocnut – Sun-Sweetness From The Tropics”
published by Franklin Baker Company in 1928

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle (molasses) in place of or in addition to sugar.

Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding.

Butterscotch Cream Dessert Cake / Dessertkake med Karamellkrem

A delicious cake recipe found in “Baker’s Favorite
Chocolate Recipes” published in 1943

This book has a lot of great illustration in down toned colours that really caught my attention. I have not tried to brighten up the colours, just given them a little more depth as they probably would have lost some over the last close to 75 years – Ted

Buttered Scotch Blondies / Skotske Smørblondies

A retro cake recipe found on cookingchannaltv.com

Baker’s Note: This brownie pays homage to the original drink that inspired the term butterscotch, that is before it was replaced with artificial flavoring during prohibition. The ingredients make these brownies extra special. The addition of real Scotch whisky, a healthy dose of real butter, and the omission of leavening agents, leaves a great textured blondie with balanced sweetness without the harshness of artificially-flavored butterscotch chips.

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Old Fashioned Butterscotch Cake / Gammeldags Butterscotch Kake

A classiccake recipe found on cookingchanneltv.com

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup,cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle in place of or in addition to sugar.

Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding and butterscotch sauce.

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