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Recipes
Butterscotch Apple Crisp
By MaryGladys
Preheat oven to 375° F. Apple Layer Arrange apples in 13 x 9-inch baking pan
- Apple Layer
- 2 1/2 lbs (about 6 medium) tart apples, peeled and thinly sliced
- 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 stick) butter or margarine (we recommend LAND O LAKES® Butter)
- 1 cup chopped nuts
- 3/4 cup quick or old-fashioned oats
- Ice cream or whipped cream (optional)
Yummy Dessert Sauce
By MaryGladys
Combine the evaporated milk and sugar and place over low heat
- 1 can evaporated skim milk - (14 oz), undiluted
- 2 1/2 Tbs sugar
- 2 Tbs cornstarch
- 1/3 cup skim milk
- 1 tsp vanilla
- 2 tsp orange liqueur
- 1 tsp brandy
Currant Chutney
By MaryGladys
In small saucepan, over medium heat, melt jelly
- 1/3 cup red currant jelly
- 1/4 cup chopped chutney
- 2 tsp lemon juice
- 1-1/2 tsp dry sherry
Pumpkin Pancakes
By MaryGladys
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and s...
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 Tbs (packed) brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- pinch of cloves
- pinch of salt
- 1 1/3 cups buttermilk
- 2 large eggs
- 4 Tbs (1/2 stick) unsalted butter, melted
- 2 Tbs dark rum
- 1 tsp pure vanilla extract
- 3/4 cup canned solid-pack pumpkin
Butterscotch Banana Cake
By MaryGladys
Preheat oven to 375° F. Grease 10-cup bundt or round tube pan
- 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
- 1 package (18.5 ounces) yellow cake mix
- 4 large eggs
- 3/4 cup (2 medium) mashed ripe bananas
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup granulated sugar
Dill Sauce
By MaryGladys
In food processor, fitted with metal blade, or in blender, process pickle, sour cream, mustard and pepper until smo...
- 1-1/4 cups finely chopped dill pickle spears
- 1/2 cup non-fat sour cream
- 1 Tbs prepared mustard
- 1/8 tsp pepper
Butterscotch Cream Cheese Bars
By MaryGladys
Preheat oven to 350° F. Microwave morsels and butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power fo...
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- 6 Tbs butter or margarine
- 2 cups graham cracker crumbs
- 2 cups chopped walnuts
- 2 pkg. (8 oz. each) cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 2 Tbs lemon juice
Banana Pops
By MaryGladys
Spread toppings of your choice on a plate or plates
- 1-1/3 cups topping, such as ground toasted almonds, toasted coconut, candy sprinkles or graham cracker crumbs
- 4 just-ripe bananas, peeled
- 1/2 cup honey
- 8 wooden craft sticks
Dried Cherry Relish
By MaryGladys
Combine dried cherries, red wine vinegar and balsamic vinegar in a medium mixing bowl
- 1 1/2 cups dried tart cherries
- 1/2 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1 Tbs olive oil
- 1 large red onion, finely chopped
- 2 Tbs granulated sugar
- 1/4 tsp salt, or to taste
- 1/8 tsp ground black pepper
Pumpkin Spice Cupcakes
By MaryGladys
Preheat oven to 375 degrees
- 2 cups all-purpose flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 3/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/3 cup unsalted butter
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 cup mashed, cooked or canned pumpkin puree (not pie filling)
- 3/4 cup milk
- Butter-Cream Frosting