Bringing Butterscotch Back from the Dead скачать в хорошем качестве

Bringing Butterscotch Back from the Dead

Head to https://doordash.yt.link/IluSxTF and use my promo code to get 50% off your first order of $15+, up to $10 off. Ends [[9/7/2025]]. Terms apply. Offer valid through [[9/7/2025]]. New users only. Valid only on orders with a minimum subtotal of $15, excluding fees and taxes. Maximum value of discount is $10. Discount applies to subtotal only; does not apply to fees, taxes, and gratuity. Not valid for pickup. Limit one per person. Not valid for the purchase of alcohol. Fees, taxes, and gratuity still apply. Use my promo code to redeem. See further terms and conditions at https://drd.sh/8ONpZP/. When I saw this recipe for Old Fashioned Butterscotch Pie from Maida Heatter's New Book of Great Desserts cookbook... it sent me spiralling through a portal of space and time to my childhood and being served Butterscotch pudding. Now it's got me thinkin'... what happened to butterscotch? Nobody talks about it anymore! WHY OH WHY?! Support the Channel Patreon →   / antichef   Follow Me On Instagram →   / antichefjamie   Recipe from Maida Heatter’s New Book of Great Desserts: 1 9-inch baked pie shell: 1 cup sifted all-purpose flour Scant ½ teaspoon salt 3 tablespoons vegetable shortening (such as Crisco), cold and firm 3 tablespoons unsalted butter, cold and firm, cut into small pieces About 3 tablespoons ice water) Optional: 2 ounces (½ cup) pecans, cut or broken into medium-small pieces Filling: 3 egg yolks 3 ounces (¾ stick) unsalted butter I cup dark brown sugar, firmly packed 1 cup boiling water 2 tablespoons unsifted all-purpose flour 3 tablespoons cornstarch Scant ½2 teaspoon salt 1 2/3 cups milk 1¼ teaspoons vanilla extract WHIPPED CREAM 1 cup heavy cream 2 tablespoons confectioners or granulated sugar ½ teaspoon vanilla extract #antichef