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Butterscotch Rum Dip

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Dessert
Recipe Preparation Level: easy

    > BUTTERSCOTCH RUM DIP
    >
    > 2 packages (11 oz. each) butterscotch-flavored
    > chips (4 cups)
    > 2/3 cup evaporated milk
    > 2/3 cup walnuts, toasted* and finely chopped
    > 2 Tbsps. rum (or 2 tsp. rum extract)
    > Apple and pear wedges, if desired
    >
    > 1. Mix butterscotch chips and evaporated milk
    > in 1 - 2 1/2 quart crock.
    >
    > 2. Cover and cook on low 45 - 60 minutes or
    > until chips are melted. Stir until mixture is
    > smooth. Stir in walnuts and rum.
    >
    > 3. Serve with apple and pear wedges. Dip will
    > hold up to 2 hours. 24 servings (2 Tbsps. each)
    >
    > * To toast nuts, bake uncovered in ungreased
    > shallow pan in 350o oven about ten minutes,
    > stirring occasionally, until golden brown.
    >
    > (Other serving suggestions: Keeps well in the
    > refrigerator. Warm it up and serve with pancakes
    > or waffles. Top a slice of apple pie or pound cake
    > with it, or even over a scoop of ice cream.

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