Butterscotch Apple Cookies Food

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

BUTTERSCOTCH APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

APPLE-BUTTERSCOTCH BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside.
• Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top.
• Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.

GLUTEN-FREE BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375°. Sift together the flour, baking soda, and baking powder & xanthan gum and set aside. Mix together the sugar dredging mixture (last 2 ingredients) in another bowl and set aside.
• Put 10 tablespoons of butter into a skillet over medium heat. Once the butter takes on a tan color (after it foams) and becomes aromatic, take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
• Pour brown butter into a large mixing bowl. Add the brown sugar and salt, mix well. Add the egg, egg yolk, and vanilla extract and mix again, scraping down the sides and bottom of the bowl at least once. Add the dry ingredients in three parts. Mix just until the flour is incorporated. The dough will be very thick.
• Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Roll them in the sugar mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of sea salt, if desired (be reserved with the salt as very little goes a long way).
• Bake for 10-12 minutes or until the edges have browned a bit. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Serve with cold milk or hot coffee.
• Makes 4 dozen.

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

BUTTERSCOTCH APPLE CRUMBLE DESSERT

Steps:

• Heat oven to 375°F
• Combine all ingredients except apples and ice cream in large bowl.
• Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).
• Combine apples and 1/2 cup crumb mixture in greased 2-quart round casserole.
• Sprinkle with remaining crumb mixture. Bake for 35 to 40 minutes or until apples are fork tender.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.

APPLE BUTTERSCOTCH BARS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
• Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
• Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
• Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

BUTTERSCOTCH APPLE PECAN COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine butterscotch-flavored chips, 1/4 cup brown sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Spread apples into a 9x13-inch baking dish and top with chip mixture.
• Bake in the preheated oven for 20 minutes.
• Mix 1/2 cup flour and 1/4 cup brown sugar together in a bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture is crumbly; stir in pecans and oats. Sprinkle topping over apples.
• Bake in the oven until apples are tender, 25 to 35 minutes.

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.