Tuesday, August 23, 2011

Butterscotch Pudding with Butterscotch Almond Cookies . . . Like Love and Marriage!

Some things were born to cohabit. They were just meant to be together. Like Adam and Eve, like Ken and Barbie, these chewy butterscotch-almond cookies, partnered with homemade butterscotch pudding,  produce perfect harmony. I'm crazy about their complex flavor and just-right-to-bite texture.

Along with light brown sugar, almond meal (finely ground blanched almonds), and almond extract, their secret ingredient is a couple tablespoons of buckwheat honey. I was lucky enough to stumble upon a beekeeper selling raw Michigan buckwheat honey at Detroit's Eastern Market a couple of weekends ago and naturally I wasted no time in nabbing a bottle. Dark and dusky, buckwheat honey is kind of like a cross between molasses and maple syrup, but more distinctive than either. Some people describe its color as seeming almost purplish when the light shines through it. A little dab added to baked goods will have your taste-testers munching slowly while staring off into space, muttering to themselves, ". . . what is that I taste? It's really good . . . "

About these recipes . . .

The cookie formula is one I adapted from When Everybody Ate at Schrafft's: Memories, Pictures, and Recipes from a Very Special Restaurant Empire.  Apparently, their homemade butterscotch cookies were a huge seller. Wish I'd been around when Schrafft's was in its heyday. I first heard about it as a kid, strictly through the old movies I watched on TV with my mom; seems like some character or other was always going there. "Meet me at Schrafft's," or, "Yeah, I discovered her sittin' on a stool in Schrafft's!" was a common refrain. This book is a hoot. I recommend it if you ever want to know more of the story.

I altered the recipe by using almond meal instead of the indicated finely chopped pecans, added in almond extract, used light vs. dark brown sugar, and threw in buckwheat honey as mentioned above. (And, yes, I reworded the recipe.)

The pudding comes from Luscious Creamy Desserts by Lori Longbotham. She suggests the addition of a tablespoon of Scotch whiskey to rile things up (her recipe is called "better-than-classic butterscotch pudding"). I put in half that amount just to see what might result. I thought the Scotch added an almost fruity aspect to the flavor and I was kind of on the fence about it, but my husband loved it.

In the pudding, I also used light brown sugar vs. dark brown and it was plenty sweet with the light brown. The pudding didn't firm up quite as much as I'd expected, but was similar in thickness to Greek yogurt. Just right, in any case, for dipping cookies. This pudding is very rich, and the recipe makes four modest individual servings. With a cookie on the side, this actually makes for a pretty filling dessert.

Butterscotch Pudding and Butterscotch Almond Cookies
(For a printable version of these recipes, click here!) 

Butterscotch pudding
Yield: Four 6 oz. servings

Have ready four 6 oz. ramekins/bowls standing by.
Have a medium-size bowl, along with a fine mesh sieve, standing by; it will be needed immediately after cooking the pudding.

1 and 1/2 cups whole milk
2 Tbsp. cornstarch
1/4 cup unsalted butter (4 Tbsp. or 1/2 of one stick)
1/2 cup packed light brown sugar
Yolks from 8 large eggs
1 pinch of kosher salt
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1 and 1/2 tsp. Scotch whiskey (optional, of course!)

In a medium size bowl, whisk the cornstarch and milk until the cornstarch is well mixed in. Set aside.

Put the 8 egg yolks into their own medium size bowl with the pinch of salt nearby; set aside with a clean whisk.

In a large heavy-bottomed sauce pan over medium low heat, melt the butter.

Dump in the brown sugar and cook for about 2 to 3 minutes, until smooth and bubbly.

Whisking constantly, pour the milk-cornstarch mixture into the saucepan carefully, with the heat still on medium. Cook for about 2 minutes, continuing to whisk, until the liquid is hot and any sugar lumps are gone. Take the pan off the heat.

Add the salt into the bowl of egg yolks and whisk.

Into this, pour the heated mixture, whisking constantly (or you'll end up with scrambled eggs!).

Pour all of this back into the saucepan and put it back on the stove. Over medium-low heat, cook for 6 to 8 minutes, whisking continually all the while (isn't whisking fun?), until big bubbles show up on the surface.

Without delay (not even 20 seconds, people!), pour the entire mixture through the sieve you set up over the empty bowl. Into that, whisk the lemon juice, vanilla, and Scotch.

Let this cool for about 15 minutes, stirring periodically, then ladle it into your ramekins/bowls.

Cover each ramekin with a small piece of plastic wrap, pressing it right down onto the surface of the pudding to prevent a skin from forming. Cool further, until no longer hot, then refrigerate the puddings for at least three hours, until cold and set.

Butterscotch Almond Cookies
Yield: At least 24 good-sized cookies.

Preheat oven to 375 degrees. Line one or two baking sheets with parchment paper.

2 Tbsp. unsalted butter, at room temperature
3/4 cup solid vegetable shortening
1 cup light brown sugar
2 Tbsp. buckwheat honey (or use 1/4 cup extra brown sugar instead)

1 large egg
2 Tbsp. nonfat dry milk
1 Tbsp. vanilla extract
1 tsp. almond extract
1 and 3/4 cups all-purpose unbleached flour
1/2 tsp. baking soda
Generous 1/2 tsp. kosher salt
1 cup almond meal (Sometimes also referred to as almond flour; you can make your own by grinding blanched almonds in your food processor. Just be careful not to overgrind them into paste. I buy almond meal at Trader Joe's, where it's not too expensive, but you can also find it at health food stores and, increasingly, in regular grocery stores in the baking aisle.)

In the large bowl of your mixer, blend together the butter and shortening just for several seconds. Add in the sugar, beating until creamy. Add into this the egg, non-fat dry milk, vanilla extract, almond extract, and honey. Beat until light and fluffy.

In a separate bowl, whisk together the flour, baking soda, kosher salt, and almond meal. Pour this into the mixer bowl and blend on medium low speed.

Chill the dough for an hour or more before portioning onto cookie sheets.

Scoop the dough using a 1 and 1/2 Tbsp. portion scoop (or, just eyeball it, of course), leaving a couple inches of space between each one. Dampen your palm and gently flatten the balls down slightly. Bake the cookies for about 7 to 9 minutes, until lightly golden brown.

Cool the cookies for a few minutes on the baking sheet then move to a rack. Store them in an airtight container.

(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below!) 


Mal said...

This looks so yummy, I can't remember the last time I had butterscotch pudding, now I'm craving it!


Anonymous said...

This sounds fabulous! Yum!

june in ireland who loves to bake said...

Oh...my...heavenly...butterscotch! I've just got to make these...and soon! If not sooner! They look so, so delicious, and I know they taste amazing. And it goes without saying that I'm of course going to make the pudding as the perfect accompaniment.

I've also got to get my hands on that wonderful book. My family did actually eat at Schrafft's many, many years ago, and although I was only a kid at the time, I have some vague memories of going there with them, especially when my father had to take big trips into the city from Queens (where we lived) on business (he owned a real, honest-to-goodness mom-and-pop candy store).

Schrafft's was very popular and much loved by my parents, aunts
and uncles and my grandma, definitely. I wonder if, by getting the book, it'll stir up some memories for me of when we went there.

But back to these gorgeous and beautiful cookies! I'm definitely going to bake up a batch this weekend. It'll make the perfect gift to take to some friends we're meeting on Saturday. Who couldn't love with butterscotch almond cookies? As for the pudding, I don't know if that will 'travel' well, but I'm still going to make it anyway, and probably keep it here in the house...for us! Yum!

Thanks for sharing this, Jane. I'll let you know how mine turn out. Although I can't easily get my hands on raw Michigan buckwheat honey, there are some lovely local ones from our village here in Ireland, so I'll be picking up a jar of that.

teawithhazel said...

i've never had butterscotch pudding but i can tell you something i just have to make it asap..and with the biscuits too..

Jane said...

Hi Mal,
Thanks very much!
Jane :)

Hello there warmvanillasugar,
It was pretty yummy, especially the cookies.
Thanks for visiting,

Hi June,
Every time I see that little cookbook in my house I think of the two of us discussing it a while ago, remember? I love knowing someone who actually went there!
:) Warmly,

Hello teawithhazel,
Yes, it's definitely a crave-able flavor!
Keep on baking,
Jane :)

Monica Hubbard said...

Ah, Schrafft's! The black and white uniforms. The sundaes. The fun of an outing in New York. Thanks for the memories!

Chele said...

Oh how heavenly do these puddings look?!?!?! Lovely stuff ;0)

~~louise~~ said...

Hi Jane! I simply adore home made Butterscotch Pudding. Yours looks lovely as do those delectable cookies.

I haven't made pudding in so long because I just can't seem to get the hang of preparing it on an electric stove. It occured to me the other day when I was "testing" my new gas grill that I may be able to make pudding on the extra burner.

I'm going to save this recipe just in case I get really adventurous. Must check out that book too. It sounds like my kind of book. I can't recall Schrafft's but I do remember Jahn's but I think that was an ice cream parlor.

Thank you so much for sharing...

Luv'n Spoonfuls said...

I love butterscotch anything, and these look really good. Can't wait to give them a try!

Peach Recipes said...

I especially love the look of that pudding. Butterscotch pudding is my absolute favourite. I rarely (have I ever) tasted homemade, from scratch, butterscotch pudding. I only treat myself to the purchased "instant" puddings.

I shall try this recipe for sure!

Your baking is very neat, and picture perfect!

Great site!

SweetSavoryPlanet said...

I love the flavors and I love the ingredients. Can't wait to try it!

Patricia Scarpin said...

Those cookies look so delicious! I have made butterscotch pudding before but never thought of pairing it with cookies. Great idea, Jane!

Quay Po Cooks said...

I know I am going to like this pudding. Butterscotch is my favorite. I agree with you, butteerscotch and almond is a perfect match.

faithy said...

Wow..these look heavenly! Wish i can have both of them right now! I love butterscotch as much as i adore chocolates too! :)

Sweet And Crumby said...

Holy moly! This combo looks like a pair made in heaven. I know I would LOVE this! :)

tasteofbeirut said...

I immediately thought of my son; he always requested butterscotch cake for his birthday, even though I had never baked anything like this ; he would be in heaven with these two. Thanks for the recipes!