Bake yellow cake mix into 9 x 13 pan. Poke holes in cake with a wooden spoon handle, sprinkle with Butterscotch Mix. Frost with 12 oz. whipped topping flavored with 1/3 C Mix. Top with nuts or butterscotch chi
Melt 3T butter in bottom of round cake pan. Mix 1/4 C brown sugar, 1/2 C chopped pecans, and 1/3 C Butterscotch Mix. Place 8 oz. Home Style biscuits on top. Bake at 400 degrees for 10-12 minutes, invert onto plate and serve warm.
Add 2T Butterscotch Mix to 2 beaten eggs, add dash of salt. Dip bread slices in egg mixture and fry in butter. Sprinkle with powdered sugar.
Mix 1/2 C crunchy peanut butter, 3 oz. cream cheese, 1 C powdered sugar, 1/2 C Butterscotch Mix; fold in 8 oz. whipped topping. Pour into graham cracker crust. Refrigerate. Top with sauce: 1 C heavy cream and 1C Butterscotch Mix simmered over low heat for 15 minutes.
Beat 2 eggs slightly, add 1/3C Butterscotch Mix, dash of salt. Stir in pint warmed milk. Pour mixture over 2C bread cubes in a buttered baking dish. Dot with 3T butter. Place dish in pan of hot water. Bake at 350 degrees for 40-45 minutes or until custard is set.
Blend 1/3 C Butterscotch Mix in 12 oz. thawed whipped topping. Use as dip or top desserts or drinks.
Add 2T Butterscotch Mix to a cup of hot strong coffee add a splash of cream. Garnish with whipped topping flavored with 1/3 C Butterscotch Mix to 12 oz. whipped toppping, and crushed butterscotch candy. Serve in Irish coffee cup.
In a rocks glass pour a jigger of vodka, a jigger of Butterscotch Mix over ice. Finish with half & half.
In blender combine until smooth 1/2 C milk, 1/3 C Butterscotch Mix, 2C ice.
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