Saucepan Scotchies Food

SAUCEPAN SCOTCHIE BARS RECIPE:

Steps:

• Preheat oven to 350 degrees F. Grease the bottom of a 9x13-inch baking pan.
• In a large saucepan over medium-low heat, melt the butter; remove from heat.
• Add the brown sugar and blend to combine. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, flour, and baking powder. Stir in the chopped nuts.
• Press the cookie mixture into the prepared baking pan and bake approximately 30 minutes (do not overbake). Remove from oven and let cool on a wire cooling rack before cutting.
• Makes 24 squares.

SAUCEPAN SCOTCHIES

Steps:

• Butter the bottom of a 9X13-inch baking pan.
• Melt 1 stick butter in a saucepan.
• Remove from heat and add sugar and blend.
• Add eggs, one at a time, beating well.
• Stir in vanilla, flour and baking powder.
• Mix thoroughly.
• Add nuts and stir lightly.
• Pour into pan.
• Bake at 350F for about 30 minutes.
• Do not overbake.
• Cool in pan and cut into bars.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BUTTERSCOTCH CANDY

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350³F.
• Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
• Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
• Stir in brown sugar, vanilla, milk and egg.
• Stir in remaining ingredients.
• Spread in pan.
• Bake about 25 minutes or until golden brown.
• Cool 5 minutes in pan on wire rack.
• For brownies, cut into 4 rows by 4 rows while warm.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

KRISPIES SCOTCHIES

Steps:

• Place cereal in large bowl.
• Mix sugar and corn syrup in saucepan; bring to a boil.
• Cook, stirring frequently, until sugar is melted; remove from heat.
• Add peanut butter; blend thoroughly.
• Pour over cereal; mix well.
• Pour into greased 9x13-inch baking pan and spread evenly.
• Melt chips in saucepan; mix well.
• Spread on top.
• Chill and then cut into squares.