Comments on: Lunchbox time travel: Butterscotch finger cakes

By: ancameni

ancameni — Mon, 13 Oct 2008 21:51:49 +0000

I have started making my daughters lunches and i always try to come with a variety. Thanks to KAF that is so much easier. I was looking around for a little treat for them and finally tried these treats. I am not huge fan of butterscotch so i reluctantly made them today. I have just finished the frosting and cutting and all 3 of us had one treat. They are so great. The cake layer is great and one can’t help but wonder how delicious that would be with bananas. I am curios to the freezing part. How do they look and taste when thawed. I don’t think those babies will last that long to freeze some. How long would they last at room temp? What kind of butterscotch chips did you use. I found some at the store and after melting the frosting looked brownish and not like yours.

Thanks either way

ancameni Dear Ancameni: I used the butterscotch chips we carry in our catalogue, which are a find from a new supplier and absolutely the best butterscotch chips I’ve ever tried. I have it on my list to make a banana-walnut version as lamented on an earlier post.
As for freezing these cakes, after you cut them, put them in the refrigerator for half an hour to make sure the frosting is firmed up. Then wrap each one individually in plastic wrap, and put the wrapped cakes in a large zip-top freezer bag. Take them out and pop them in the lunchboxes frozen; they’ll be thawed and ready to eat by lunchtime. As you’ve probably seen from the earlier posts, freezing is no guarantee they won’t disappear; apparently they’re good to eat frozen, too! Susan

By: Candace R.

Candace R. — Fri, 10 Oct 2008 04:31:12 +0000

Hi PJ - My vote for snackcake recipes would be Devil Dogs and Drakes Coffee Cakes. On another subject, when I left for the summer it was to promises of the dough rising jar being in the Fall catalog. I haven’t gotten the catalog but I can’t find it on the online catalog. All I see is a plastic one, not nearly as nicely marked as the glass one in earlier photos. Perhaps it’s called something else? It’s chilly now so time to start the woodstove and bake some artisan breads. The measuring cup PJ used in the pictures is the same as the one you see on the web-item 4375. Joan @ the baker’s hotline

Joan is right - not exactly the same, but the newer version. The one I’ve always used is plastic, not glass. - PJH

By: Spencer

Spencer — Wed, 08 Oct 2008 00:58:50 +0000

I just returned to Kansas from my 40th high school reunion outside of Philadelphia–with a side trip to Ocean City. In my bag there was only 2 souvenirs of the trip, my precious cartons of Butterscotch Krimpets. My co-workers knew I had returned for on their desk this morning when they arrived there were a couple of Krimpets for each.

One co-worker said, “You could make these!” and I told her I had used a copycat recipe last year that I thought lacked a little “something”. I am going to try this recipe hoping that it will satisfy me a bit better.

I miss scrapple as well. There are so many PA/NJ delicacies that only those to whom these were mother’s milk can truly appreciate. Most just turn their noses up!

By: Sue another Jersey Girl

Sue another Jersey Girl — Thu, 02 Oct 2008 01:32:54 +0000

Oh…my husband is going to love you. His favorite is Butterscotch Krimpets….followed closely by the jelly ones. My favorite is the KandyKake or as they used to call them TandyKakes…And then you had to go and mention those “crumb buns” from down the shore. We used to get ours on Long Beach Island. Since moving to Georgia I miss all that stuff. On a recent visit to Jersey I carried home on the plane 2 large Taylor Hams and a dozen hard seeded rolls……

By: Jackie

Jackie — Tue, 30 Sep 2008 01:11:48 +0000

Does anyone remember having small banana cakes with icing and nuts ?
They had paper wrapped around the edges of them ? My sisters and I talk about them all the time. We haven’t had them for over 35 years.
Can’t find them anywhere. I would love to surprise them with some ?
JackieDear Jackie: I remember the same cakes you’re remembering. I’ve had some success in several different foodservice mileus with the banana cake recipe from the Fannie Farmer Cookbook. Bake it as a 9 x 13, like I did the Krimpets, flip the cake out on it’s top and frost the bottom with confectioner’s sugar frosting with a bit of banana flavoring. Top with chopped walnuts, and cut into finger-sized cakes. I don’t remember who made those little banana cakes, but I had the same “flavor flashback” you’re referring to!—Susan

By: Sharon Lafferty

Sharon Lafferty — Sat, 27 Sep 2008 23:38:30 +0000

Just read the blog about Lunchbox time travel: Butterscotch finger cakes and all the comments made me want the recipe badly, however, the list of ingredients was missing. Could you send me the recipe, please? Thanks, Sharon

Here’s the link for the Butterscotch Finger Cakes, Sharon - it was kind of hidden (right before the first instructional photo) - enjoy- PJH

By: Kari

Kari — Fri, 26 Sep 2008 23:44:02 +0000

Hi, Carol, I have something to add about your creme-type alcohols question. They certainly do last a long time, but are not good forever. My younger sister and I were cleaning out our parents old liquor cabinet a few years ago and came across an old kahlua (or something similar) bottle that had gone solid (no kidding)…it was crazy. We were tasting the liquors as we went (sots, I know, but we both rarely drink anyway) along, and thought it tasted a little funny. It was like a whey had been created or something. Very strange. So, taste the stuff or sniff carefully if you’ve had the bottle for very long. The nips idea is awesome. Think I might have to try that instead of getting an entire bottle, no matter how “small”, for my recipes.

By: Carol

Carol — Wed, 24 Sep 2008 22:48:17 +0000

Hi PJ! Yes, that makes perfect sense, the pickling part. I will hold onto those bottles! And I’ll look for the nips if there are recipes I need more liquor for. No one would guess I don’t drink with the amount of alcohol in my wine rack! I’d have trouble convincing a judge! I have no moral reason; I just think it tastes bad and Pepsi tastes better! I had no idea alcohol promotes recurrence of breast cancer. I’m glad you are only admiring them from afar. We readers of The Baking Sheet and the blogs have come to know and love you and we want you to stick around. So no alcohol for you is RIGHT! I try to use the Ohio apples. We here know that they are the round ones (round like an “O” for Ohio, is how we remember). Ginger Gold ARE nice apples, for sure.

By: Carol

Carol — Wed, 24 Sep 2008 18:58:31 +0000

Hey, PJ…thanks a million for answering the question above! I thought anything “creamy” had to be thrown away (someone…neither a baker nor an authority) told me that. I’ve never seen the “nips” that you are *obviously* familiar with LOL… joking! Seriously, I will try to find them because that would really do the trick! I need to hold a service for all the bottles and all the dollar bills that have come to their demise at the beginning of holiday baking season each year. Thanks so much, PJ. I’ll have more to spend on your catalog offerings now!!! (Not that I need much of an excuse…). Thanks for bailing me out once again! Made the Apple Pie with a Twist and oh.my.gawd…. scrumptious!

Glad you liked the pie, Carol - it’s especially good made with really good fresh local apples. I love Ginger Gold… As for the nips, hey, I’m just an observant shopper! You’ll find them close to the cash register at the liquor store; usually a whole rack of ‘em. BUT, being a breast cancer survivor, alcohol is pretty much off my list (it promotes recurrence), so I just admire them from afar… And as for “creamy” liqueur - ever hear of something that’s “pickled” in alcohol? Both sugar and alcohol are preservatives, so those liqueurs can last a lonnnnng time. PJH

By: Carol

Carol — Wed, 24 Sep 2008 13:16:59 +0000

I will try baking this for this weekend’s farmers market. Wish me luck! I’ve never tasted the Tastykake version.

I do have a baking question that is unrelated and hope you don’t mind addressing it in this blog. My holiday gifts are cakes, candies and cookies that I ship all over. My question is this: I don’t drink, and the only time I use liquors/liqueurs is in my holiday baking. I hate replacing new bottles every Christmas season after only using a few tablespoons of it, but have no idea how long things like Kalua, Creme de Cacao, etc. last. I believe the brandies and bourbons are ok to use, but could someone help me with this? I’ve searched on the internet but haven’t been able to find an answer. Many thanks!

Carol, I think those liqueurs will be fine pretty much indefinitely… or till you see mold growing on the top, which may or may not happen. Alternatively, have you investigated getting the “nips” they sell at the liquor store? Tiny little tasting bottles of most every kind of spirit or liqueur… - PJH