Butterscotch Apple Sauce Food

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 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.

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 APPLESAUCE CAKE

Steps:

• In a bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13x9-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean.

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.

BUTTERSCOTCH APPLE SAUCE

Steps:

• melt butter in sauce pan over medium heat. Add apples and cook until softened (about 5 mins depending on how thick your apple slices are). Add hot water. Mix brown sugar and cinnamon together (to ensure even distribution and keep cinnamon from clumping) and add to sauce pan. Stir frequently and allow to simmer and thicken a bit (about 5 mins).
• Mix cornstarch in cold water until dissolved. Stir into apple mixture. Sauce will get nice and thick very quickly. Remove from heat. Add pinch of salt and the vanilla.
• Serve warm (or cold, it's great that way too!)

BUTTERSCOTCH APPLE PUDDING

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.

BUTTERSCOTCH SAUCE

Steps:

• Dissolve the caster sugar with 3 tbsp 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.