Butterscotch Pecan Filling
From peetabear 15 years ago
- 15 minutes to make
- Serves 0
this recipe makes 2 cups..enough put between a 3 layer cake... this recipe is used in the Irish Cream Cake...it is from Southern Living, JANUARY 2003
Ingredients
- 1/2 cup firmly packed DOMINO brown sugar shopping list
- 2 tablespoons butter shopping list
- 1 cup milk, divided shopping list
- 3 tablespoons all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 2 large eggs, lightly beaten shopping list
- 1/4 cup chopped pecans, toasted shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.
- Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.
- Southern Living, JANUARY 2003
The Rating
Reviewed by 4 people-
YUMMY.. I may use this on my next batch of sweet
rolls!! (sound good?) :() * * * * *5! :)
lanacountry
in Macon loved it
-
Yeah, I don't know if this would make it to the middle of the cake. Maybe to a teaspoon, and then to my mouth. Why bother putting it in the middle of a cake? Hahahaha! Great recipe - thanks for sharing. - Natalie
fizzle3nat
in Waterville loved it
-
so decadent! fizzle is right - why bother putting it in between cake layers? lol
jett2whit
in Union City loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "