Butterscotch Apple Pear Squares Food

BUTTERSCOTCH APPLE PEAR SQUARES

Steps:

• Preheat oven 350°F.
• Peel, core and dice up the apple and pear. Place in a fryin pan on med high heat, add in 1 tbsp brown sugar, cinnamon, and 1 tbsp butter. Once the apple/pears goes soft, turn down the stove to medium heat and simmer for 10 minutes. Add in nuts.
• Meanwhile in a bowl, blend flour, baking soda, and salt. Cut in butter with pastry blender until mixture resembles course crumbs. Stir in brown sugar and oats. Do not over mix. Mixture should stay crumbly.
• Press half of crumb mixture over bottom of a 8x8-inch pan to form bottom crust.
• Turn off the stove and stir in the butterscotch chips to the apple/pear filling. Gently spread apple/pear filling over bottom crust. Sprinkle remaining oat mixture over apple/pear filling. Lightly pat with palm of hand to even out.
• Bake for 25 minutes at 350F or until crust is golden brown. Cool completely and cut into squares.

GLUTEN-FREE PRUNE AND PEAR SQUARES

Steps:

• For dough, mix sugar, flour, powder and salt; cut in butter until crumbly.
• Add eggs and sour cream; mix well and knead.
• Divide dough into two equal portions and roll out one portion and put in a greased 9"x11" cake pan.
• For filling, mix together all ingredients.
• Spread filling evenly over dough.
• Roll out remaining dough and cover filling with it.
• For topping, brush top crust with milk and sprinkle with cinnamon sugar.
• Bake in a preheated 350* oven for about 30 minutes.
• Enjoy!

BUTTERSCOTCH APPLE BRIBE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together oil and sugar.
• Add eggs one at a time, beating with a hand mixer to incorporate.
• Add flour, baking soda, baking powder, salt, and cinnamon. Beat well.
• Stir in vanilla, apples, and pecans. Mixture will be thick.
• Spread mixture in a greased 9x13 baking dish.
• Sprinkle butterscotch chips over the top of the cake.
• Bake for 55 minutes.
• I know this is hard, but let it cool completely.
• Serve garnished with plenty of caramel sauce and whipped cream (I actually prefer to skip the caramel because it's sweet enough as it is, but everyone else seems to like it).

BUTTERSCOTCH APPLE CRISP

Steps:

• Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples., Cover and cook on low for 5-6 hours or until apples are tender. Serve with ice cream if desired.

BUTTERSCOTCH PEARS

Steps:

• Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

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.