BUTTERSCOTCH APPLE CRISP
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
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.
BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
BUTTERSCOTCH PUDDING I
This recipe is good as pudding or as pie filling!
Provided by KITTYANN
Categories Desserts Custards and Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
Nutrition Facts : Calories 456.3 calories, Carbohydrate 70.9 g, Cholesterol 133.3 mg, Fat 16.4 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 9.6 g, Sodium 474 mg, Sugar 59.4 g
BUTTERSCOTCH APPLE CRISP
This sweet treat is a cozy way to warm up winter nights. Sliced apples are sprinkled with a tasty topping made with oats, brown sugar and butterscotch pudding mix. Served with ice cream, the dessert is always well received. -Jolanthe Erb, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 5h10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 422 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 248mg sodium, Carbohydrate 71g carbohydrate (53g sugars, Fiber 3g fiber), Protein 2g protein.
DUTCH APPLE PUDDING WITH BUTTERSCOTCH SAUCE
Dutch Apple Pudding with Butterscotch Sauce, this is a delicious dessert, wonderful served warm. Lovely chunks of apple, laced with cinnamon and then served with a drizzle of warm butterscotch sauce.
Provided by Lovefoodies
Categories Desserts
Time 45m
Number Of Ingredients 22
Steps:
- Pre - heat oven to 350 F or 180 C. Grease 4 medium sized ramekins or an ovenproof deep dish measuring approx 10 inches x 5 inches. (It doesn't have to be exact). If using ramekins, after greasing, simply line with some cut out squares of parchment paper. This is not necessary if serving directly from the ramekins, I lifted mine out and served on other dishes just for a decoration.
- In a large bowl, add the peeled apple chunks, and the other ingredients for the topping. Mix well so the apples are nicely coated. Set aside.
- Make the cake batter by sieving the flour, salt, cinnamon and baking powder. Then in a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs slowly, with a tablespoon of the flour mixture to avoid the batter from splitting. Add the oil, vanilla, orange juice and spices. Mix well, then add HALF of the milk and HALF of the flour. Mix then add the remaining milk and finally the remaining flour.
- Using a spoon, place spoonfuls of batter around the sides of the baking dish, and a few spoonfuls on the bottom. Add the apples to the middle of the dish, and continue with spoonfuls of batter around the edges until it is all used up. Pile up the apples in the center, so in the end, you have the cake batter around the sides of the dish and the apples in the middle. Sprinkle some sultanas or raisins if using.
- Place in the oven and bake for approximately 30 minutes for ramekins and roughly 40 minutes for a larger pan. Test by inserting a skewer in the cake batter and seeing if it comes out clean.
- When done, remove from the oven and allow to rest whilst you make the butterscotch sauce.
- In a pan, dissolve the sugar with the water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
- When ready for serving, drizzle some warm butterscotch sauce over the top of the apple pudding and enjoy! You can also serve the sauce separately in a jug so everyone can help themselves.
Nutrition Facts : Calories 805 calories, Carbohydrate 101 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 42 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 8, Sodium 660 milligrams sodium, Sugar 64 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
BUTTERSCOTCH-APPLE PUDDING CUP
Butterscotch pudding is wonderful all by its luscious self. But when you add apple, cinnamon graham cracker and peanuts? Suddenly you realize it was all meant to be.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
- Spoon into 4 dessert dishes.
- Top with remaining ingredients.
Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
APPLE PUDDING CAKE WITH BUTTERSCOTCH SAUCE
YUMMY! An apple-based pecan pudding that can be enjoyed served warm! This is an old-fashioned pudding dessert that can be a great finale to any meal. We always look forward to the special cinnamon apple flavor.
Provided by Seasoned Cook
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- FOR APPLE PUDDING:.
- Cream butter and sugar. Add egg and beat well. Add vanilla.
- Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans.
- Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans.
- FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth.
- In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes.
- Add vanilla, butter and lemon juice. Serve warm over apple pudding.
Nutrition Facts : Calories 453.2, Fat 14.9, SaturatedFat 6.4, Cholesterol 50.6, Sodium 467.5, Carbohydrate 79.2, Fiber 1.9, Sugar 62.2, Protein 3.2
10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
APPLE BUTTERSCOTCH BREAD PUDDING
Sally Sibthorpe's bread pudding, which features apples and walnuts, uses a unique combination of cinnamon and butterscotch chips to create a wonderful flavor. It's perfect for chilly winter mornings in her town of Shelby Township, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.
Nutrition Facts :
SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE
Start unwrapping the caramels for this scrumptious Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce. It's ready to cook in just 20 minutes!
Provided by My Food and Family
Categories Custards & Puddings
Time 4h20m
Yield 24 servings, 1/2 cup bread pudding and 2 Tbsp. sauce each
Number Of Ingredients 8
Steps:
- Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
- Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
- Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each minute. Spoon over individual servings of warm pudding.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 13 g, Protein 6 g
APPLE BUTTERSCOTCH FLUFF SALAD
Fresh crunchy apples, crushed pineapple, Cool Whip, butterscotch pudding mix, brown sugar, and marshmallows - such an awesome salad for fall apple picking!
Provided by Kelly Miller
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Mix together apples, pineapple, Cool Whip, pudding mix, and brown sugar until well combined.
- Gently stir in miniature marshmallows. Refrigerate at least two hours before serving.
Nutrition Facts : Calories 228 kcal, Carbohydrate 53 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 138 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
BUTTERSCOTCH APPLE PUDDING
A self saucing pudding to warm you on cold days. As the pudding bakes it forms a butterscotch sauce under the apple studded crust. This comes from another of my Alison Holst recipe books from the 1970's. Still making in the 2000's :)
Provided by Jen T
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, spice and salt together.
- Peel, core & dice apples and toss them into the flour mixture.
- Add milk and mix with a knife to blend all the ingredients.
- Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.
- Measure the topping ingredients in the order given into a saucepan and bring to the boil.
- Pour boiling mixture carefully over the batter in the pan.
- Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown.
- Serve warm with sweetened whipped cream or vanilla ice cream.
Nutrition Facts : Calories 430.1, Fat 7.4, SaturatedFat 4.5, Cholesterol 19.5, Sodium 553.3, Carbohydrate 89.2, Fiber 2.7, Sugar 60.2, Protein 4.5
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- Preheat the oven to 180°C (350°F/Gas 4). Grease six 300 ml (10½ fl oz) ovenproof ramekins and line the bases with baking paper.
- To make the pudding mixture, beat the butter, sugar and golden syrup in a large bowl using electric beaters until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the milk, sifted flours and nutmeg in two batches. Divide half the mixture evenly among the prepared ramekins.
- Drain the apples and pat dry with paper towels. Gently press an apple into each pudding and top with the remaining pudding mixture. Place the ramekins on a baking tray and bake for 35 minutes, or until the puddings are well browned and cooked when tested with a skewer. Allow the puddings to stand in the ramekins for 5 minutes before carefully removing. Place on serving plates and drizzle with the butterscotch sauce.
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