BRUSH
Keeping It Clean

Well, the holidays are finally well behind us. We all hope your celebrations were filled with great memories, and we wish all of you a happy and healthy New Year.

Our fearless leader complained the other day that we have not had any new dessert recipes in a long time. I advised that he have a cookie but . . . well, he is the main taste tester here, so this is the dessert he got and he pronounced it really delish!

This cake has instant yeast in it so it looks like magic, but it is really simple. Please read the entire recipe before you start.

Combine the following:

• 1 3/4 c. all purpose flour
• ¼ c. white or regular whole wheat flour
• 2 envelopes Rapid Rise yeast
• 3 Tbsp. sugar
• ½ tsp. salt
• ½ c. very warm milk (120° to 130°)
• 4 Tbsp. unsalted butter, melted
• 1 large egg
• 1 tsp. good vanilla extract

Spray a 2-quart baking pan with baking spray with flour. I use a square pan, but you can also use a 10-inch pie plate or a 9 x 2½ deep round cake pan.

Press the dough into the pan and allow it to rest while you make the topping.

Prepare the topping

Place the following ingredients in a small saucepan:

• 1/3 c. white or dark corn syrup or Golden Syrup
• 1/3 c. light or dark brown sugar
• 3 Tbsp. butter
• ¼ tsp. salt
• 3/4 c. pecans and/or walnuts very well chopped
• ½ c. butterscotch chips
• ½ tsp. good vanilla extract, optional

Pour the warm topping over the prepared dough evenly. Place the pan on a cookie sheet to be sure you will not have any sticky spills on the bottom of your oven. I did not but you never know.

Place in a cold oven.

Turn oven on to 350°. Bake 25 to 30 minutes until golden and bubbly. Serve warm.

Serves: 9-12 butterscotch cake lovers.

Notes:

1. I substituted 3/4 c. King Arthur White Whole Wheat flour for 3/4 c. all-purpose flour. The whole wheat flour makes the cake a little heavier, but it is still delicious.
2. To melt the butter, you can save yourself the job of cleaning one more bowl by heating the milk in the microwave oven and then adding the butter to the measuring cup to melt in the hot liquid.
3. Pecans and walnuts are soft nuts so they are legal if they are chopped, and then they get softer when cooked in the syrup.
4. I also suggest chopping up the butterscotch chips a little, to make them even more braces friendly.

A Cookie Lady Recipe