Just a tip for people who change the recipe -- you won't want to substitute baking powder for the soda (they work in TOTALLY different ways and react with ingredients differently). However, if you use brown sugar, you may want to add a half teaspoon more of the baking soda in order to balance out the extra acid in the brown sugar (brown sugar has molasses added, making it more acidic than white sugar). Just a tip!

Reviewed On: Apr. 26, 2005

Just a note to make the recipe easier, 4 tablespoons is 1/4 cup. Saves alot of measuring!

Reviewed On: Apr. 23, 2005

"Butterscotch" refers to brown sugar. Butterscotch pies, sauces and candies all contain brown sugar instead of white, so this dish is named appropriately (though I find it hard to imagine that butterscotch chips would hurt the recipe!)

Reviewed On: Apr. 21, 2005