member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Filus1217      

    5* SC: Butterscotch Fruit Dip (12)

    Source of Recipe

    .
    5* SC: Butterscotch Fruit Dip (12)

    Tasteofhome.com
    Quick Cooking September/October 2004,
    Reviews rated this recipe 5 Stars!
    Yield: about 3 cups. (12 servings)
    Ready in 40-50 min.

    If you like the sweetness of butterscotch chips, you'll enjoy this warm rum-flavored fruit dip. I serve it with apple and pear wedges. It holds up for up to two hours in the slow cooker. —Jeaune Hadl Van Meter, Lexington, Kentucky

    Ingredients:
    2 packages (10 to 11 ounces each) butterscotch chips
    2/3 cup evaporated milk
    2/3 cup chopped pecans
    1 tablespoon rum extract

    Apple and pear wedges, (optional)

    Directions:
    1. In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.

    1 serving (1/4 cup) equals 197 calories, 13 g fat (7 g saturated fat), 6 mg cholesterol, 32 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â