We are just about one month away from the beginning of the most wonderful time of the year — the 2013 Epcot Food and Wine Festival!
And we know that you are just as eager as we are to take a look at all this year’s festival has to offer.
But we are particularly excited about the new Scotland Marketplace Booth.
There are also some delightful dishes that have been adapted into new Scottish classics, like the Banoffee Tart. Originally an English invention, this dessert is given a touch of Scottish flair with the addition of Scottish Whiskey Toffee!
While we are looking forward to trying it on opening day at the Festival, we’re excited to try this version, adapted for the home kitchen.
Scottish Banoffee Pie
Makes 1 Nine-Inch Pie
1 Stick Unsalted Butter
1/2 Cup Packed Dark Brown Sugar
1 (14 Ounce) Can Sweetened Condensed Milk
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