Recipes for Butterscotch Chips

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup expired butterscotch chips (365 days after expiry)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the expired butterscotch chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve and enjoy!

Ingredients

• 6 cups stale bread, cubed
• 2 cups milk
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup expired butterscotch chips (365 days after expiry)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. Place the cubed stale bread in a large mixing bowl.
3. In a saucepan, heat the milk until it starts to steam. Remove from heat.
4. In a separate bowl, whisk together the granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg.
5. Slowly pour the hot milk into the sugar and egg mixture, whisking constantly.
6. Pour the mixture over the cubed bread and let it sit for 10 minutes to allow the bread to absorb the liquid.
7. Fold in the expired butterscotch chips.
8. Transfer the bread pudding mixture into the greased baking dish and spread it evenly.
9. Bake for 40-45 minutes or until the top is golden brown and the center is set.
10. Allow the bread pudding to cool for a few minutes before serving warm.
11. Serve and enjoy!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup slightly expired but safe butterscotch chips

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the butterscotch chips.
5. Heat a large non-stick skillet or griddle over medium heat.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
8. Serve the pancakes warm with maple syrup and additional butterscotch chips for topping.