I was reading a blog this morning and saw a recipe I wanted to try. It’s one from Mix and Match Mama that she called Butterscotch Beer Bars. I didn’t have any beer open in the house, but I *did* have some Boordy Vineyards Rockfish, a lovely dry white wine that’s made with a blend of Pinot Gris, Albariño, and Seyval Blanc… would that work in this recipe? I decided it was worth trying and began pulling things together. NOTE: These directions are originally written by Mix and Match Mama but I included my own adjustments and/or changes along the way. I’m sure I’ll be trying her original recipe with Samuel Adams’ Boston Lager soon!
1 cup butter
3/4 cup butterscotch chips
2 cups sugar
2 cups flour
1/2 cup + 1 T dry white wine (save 1T for frosting)
1 8oz package of softened cream cheese
2 cups powdered sugar (I used 2 1/4 cups)
Preheat oven to 350*
Grease a 9×13 baking dish – I lined a 9×13 pan with nonstick foil instead, so I’d be able to more easily transfer the bars out of the pan for frosting later.
In a microwaveable bowl, melt butter and butterscotch chips together, stopping to stir every 30 seconds. Once melted, set aside to cool slightly.
In a mixing bowl, beat eggs with sugar. Once these are well-incorporated, beat in your melted butter/butterscotch mixture and beat well.
Add salt to the flour and slowly add into your batter, beating well.
Mix in your 1/2 cup wine (I put my mixer on low speed and drizzled it into the batter) just until it’s incorporated.
Pour mixture into your prepared baking dish and bake 25-35 minutes or until a toothpick inserted into the middle comes out clean. Note: Mine took closer to 35 minutes but the original recipe called for 25-30 min.
Remove pan from oven and allow to cool completely before frosting.
To make frosting, beat soften cream cheese with powdered sugar and 1T wine with an electric mixer. I needed to add the extra 1/4 cup of powdered sugar so it wasn’t too thin. Mix and Match Mama says you can substitute milk for the alcohol if you prefer.
Frost your bars, cut and serve. NOTE: I cut mine into smaller squares and was able to get 32 individual servings (or 16 double-piece servings).
Store these in the fridge or freezer.
My thoughts? I really liked the taste of this bar. It’s dense enough to be called a bar, but lends itself closer to a cake than a cookie. I will need to try this recipe as it’s intended (with beer) but I thought this version was a fun way to use up some of the wine that I find in my fridge from time to time. The recipe didn’t take long to make and came together easily.
I would highly recommend using non-stick foil. It was very easy to remove from the pan, frost, and then place the entire recipe on a baking sheet to pop in the freezer. Once frozen, I will be able to transfer these treats into baggies for gifting later.
Oh, my goodness…. this sauce is so delicious! A friend recently mentioned a crock pot dinner that she’d made that sounded good, but I didn’t want to use my crock pot. I got the basics of the recipe from her, looked at a few other recipes, and went to “work”.
2 TBSP butter
1/3 cup half & half (fat-free is fine)
2-3 forks of julienned sun dried tomatoes *I like to add a spoonful of the oil to this sauce as well
2 handfuls of spinach
1 TBSP Parmesan
1 wedge Laughing Cow light cheese
1-2 T white wine (I used Boordy Vineyards Vidal Blanc)
Salt and pepper to taste
Pasta water, as needed/if available, to thin or extend sauce
In a heavy sauce pan, simmer butter with half & half until butter melts.
Add sun dried tomato and fresh spinach, stir and allow spinach time to wilt.
Add Parmesan and Laughing Cow, stir to combine and allow the flavors to meld.
Add wine, salt & pepper, then taste sauce, adjusting flavors as needed. Add pasta water, if needed.
I typically spoon this sauce over baked chicken, pasta, and broccoli, as seen in the photo. I’ve also served this sauce over shrimp. It’s a delicious addition to enhance that plain chicken and vegetable dinner. It doesn’t take long to make this sauce and makes for a beautiful dinner plate!
I got to play in the kitchen today…. and chose to experiment with a scone recipe that uses my favorite @JiffyMixes baking mix. Jiffy mix has been made by the Chelsea Milling Company, a family-owned business started in 1901. Since we lived in Chelsea, MI for a number of years, I love to use this product for biscuits, scones, pancakes, or even fried chicken… it’s so versatile. Here’s a photo of the box – look for it in the baking aisle of your local grocery store.
1 1/2 cups Jiffy Mix
3 TBSP sugar
1 1/4 tsp lemon zest (I use the zest of one lemon)
1/2 heaping cup blueberries, if using frozen, don’t thaw (I use 1 handful of blueberries)
3 TBSP liquid (I used a mixture of half almond milk, half @BoordyVineyards white wine)
1/2 tsp vanilla extract
Preheat oven to 375* F
In a large bowl, blend Jiffy Mix, sugar, egg, liquids, and vanilla. Add zest and berries and mix thoroughly, but gently.
Lay a piece of parchment on cookie sheet and scoop out dough into small scones. I use a medium size cookie scoop and lightly press the dough down to flatten slightly. I like to lightly dust dough with sugar before baking
Bake in preheated oven for 10-15 minutes until edges begin to brown.
Let cool for at least 5 minutes before drizzling with glaze.
If you choose, you can drizzle the scones with a simple glaze made with the juice of one lemon and confectioner’s sugar. In this case, I also added a dash of salt and a splash of fat-free half and half. This is all personal preference, but I think it makes the scones look delicious!
I’ve made this recipe using a lot of different blends of add-ins such as dehydrated raspberries with cocoa nibs and orange zest with mini chocolate chips. The basic recipe isn’t difficult and doesn’t take a huge time commitment, which makes it a winner in my book.
I hope you’ll try this recipe and let me know what different combinations you’ve found to be delicious as well.