Recipe: Butterscotch Bread (quick bread, butterscotch sauce poured over baked bread in pan)
Breads - Muffins, Quick BreadsBUTTERSCOTCH BREAD
2 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped black walnuts
1 egg, beaten
1 cup brown sugar
1 tablespoon shortening, melted
1 cup buttermilk
Butterscotch Sauce (recipe follows)
Sift flour and measure; add baking powder, baking soda, salt and nuts.
Combine egg, brown sugar, melted shortening and buttermilk; stir into flour mixture until moist (do not beat). Pour batter into a greased 9x5-inch loaf pan.
Bake at 350 degrees F for 45 minutes. Pour Butterscotch Sauce over hot bread before removing from pan.
BUTTERSCOTCH SAUCE
1/4 cup half-and-half
1/4 cup brown sugar
2 tablespoons butter
1 teaspoon vanilla
Combine ingredients for the sauce and cook over medium heat until thickened.
Makes 6-8 servings
Source: Bluegrass Winners: A Cookbook by Garden Club of Lexington
2 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped black walnuts
1 egg, beaten
1 cup brown sugar
1 tablespoon shortening, melted
1 cup buttermilk
Butterscotch Sauce (recipe follows)
Sift flour and measure; add baking powder, baking soda, salt and nuts.
Combine egg, brown sugar, melted shortening and buttermilk; stir into flour mixture until moist (do not beat). Pour batter into a greased 9x5-inch loaf pan.
Bake at 350 degrees F for 45 minutes. Pour Butterscotch Sauce over hot bread before removing from pan.
BUTTERSCOTCH SAUCE
1/4 cup half-and-half
1/4 cup brown sugar
2 tablespoons butter
1 teaspoon vanilla
Combine ingredients for the sauce and cook over medium heat until thickened.
Makes 6-8 servings
Source: Bluegrass Winners: A Cookbook by Garden Club of Lexington
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