Irish Apple Butterscotch Cake a la Mode (1986)

• 
  1 cup oil
• 2 cups sugar
• 2 eggs
• 1 tspn vanilla extract
• 2 1/2 cups flour (plain)
• 1 tspn salt
• 2 tspns baking powder
• 1 tspn cinnamon
• 4 cups diced apples
• 1 cup chopped pecans
• 12 oz. butterscotch morsels
• Vanilla ice cream

Cream together the first 4 ingredients. Add flour, salt, baking powder, and cinnamon. Fold in diced apples and chopped pecans.

Pour batter into greased and floured 9-x-13-inch baking pan. Sprinkle butterscotch morsels over mixture, and bake at 350 degrees for 50 to 60 minutes. 

Serve warm stopped with scoop of vanilla ice cream. Serves 8 to 10.

More "Lost" Apple Recipes

Raspberry and Apple Bread Pudding (1986)

Cheese Apple Crisp (1958)

(Origin - "Uptown Down South" published by the Junior League of Greenville, Inc, of Greenville, South Carolina. 1986.) 

Butterscotch Cheesecake for 18 (1985)

• 12-oz package butterscotch chips
• 1/3 cup butter
• 2 cups graham crackers
• 1 cup chopped nuts
• 8-oz package cream cheese, softened
• 14-oz can sweetened condensed milk
• 1 tspn vanilla
• 1 egg

Preheat oven to 350 degrees. In a medium-sized saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly into the bottom of a greased 9-x-13-inch pan. 

In a large mixing bowl, beat cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust, and top with remaining crumb mixture. 

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool, then refrigerate. Serves 15 to 18.

More "Lost" Butterscotch Recipes

Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Sassafras! The Ozarks Cookbook" by the Junior League of Springfield, Missouri, 1985.) 

Farmer's Butterscotch - Oatmeal Cookies (1979)

•  3/4 cup sifted flour
• 3/4 tspn baking soda
• 1/8 tspn salt
• 1/4 tspn ground cinnamon
• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 cup quick-cooking oats

Sift together flour, baking soda, salt and cinnamon, and set aside.  Cream together shortening, brown sugar, and sugar in a bowl, until light and fluffy, using electric mixer at medium speed. Add egg, and mix well.

Gradually stir dry ingredients into creamed mixture, blending well. Stir in oats. Drop mixture by rounded teaspoonfuls about 3 inches apart, on greased baking sheets.

Bake in 325 degree oven 15 minutes or until golden brown. Remove from baking sheets, and cool on racks. Makes 2 1/2 dozen. 

More "Lost" Butterscotch Recipes

Butterscotch Pie (1982)

Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 

Farm Journal Food Editor, 1979.)

Buttery Butterscotch Cutout Cookies (1986)

• 3 cups all-purpose flour
• 1 cup butterscotch chips, melted
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 cup butter, softened
• 1 egg
• 2 tbspns milk
• 2 tspsns vanilla
• Powdered sugar for sprinkling

In a large bowl, combine flour, melted butterscotch chips, granulated sugar, brown sugar, butter, egg, milk, and vanilla. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes.

Divide dough into halves. Wrap in waxed paper, and refrigerate until firm, 1 to 2 hours.

Heat oven to 375 degrees. Roll out dough on well-floured surface to 1/8-inch thickness. Cut out shapes with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. 

Bake for 5 to 8 minutes, or until edges are lightly browned. Remove immediately and cool completely. Sprinkle with powdered sugar or decorate as desired. 

More "Lost" Butterscotch Recipes

Butterscotch Crumb Fruit Muffins (1948)

Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Land 'O Lakes Cookie Collection" published by Outlet Book Co, a Random House Company; 1986.) 

Butterscotch Crumb Fruit Muffins (1948)

• 
  2 cups sifted enriched flour
• 3 tspns baking powder
• 1 tspn salt
• 2 tbspns sugar
• 1/4 tspn cinnamon
•  1 egg
• 1 cup milk
• 1/4 cup melted shortening
• 1/2 tspn lemon extract
• 1 cup chopped apple
• Butterscotch Crunch (see below)

Sift together flour, baking powder, salt, sugar, and cinnamon. 

Beat egg, and add milk, melted shortening, lemon extract, and apple. Add all to flour mixture, only until flour is moistened. 

Fill greased muffin pans half full. Sprinkle Butterscotch Crunch on muffins.  Bake in hot oven (425 degrees) about 20 minutes. Yield: 12 2-1/2 inch muffins. 

Butterscotch Crunch

Mix together 1/4 cup brown sugar, 1/4 cup chopped nuts, and 1/2 tspn cinnamon.

More "Lost" Butterscotch Recipes

Butterscotch Pie (1982)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)

Crispy Butterscotch Cookies (1984)

• 
  1 6-oz package butterscotch morsels
•  3/4 cup butter
• 2 tbspns boiling water
• 1 tspn baking soda
• 2 cups rolled oats
• 1 cup sifted flour
• 3/4 cup sugar
• 1/8 tspn salt

Melt butterscotch morsels and butter over hot water. Add boiling water and baking soda, and mix well.

Gradually blend in rolled oats, flour, sugar, and salt. Drop by teaspoonfuls onto ungreased cookie sheet. Bake about 10 minutes at 350 degrees. Makes between 5 to 6 dozen. 

More "Lost" Butterscotch Recipes

Classic Butterscotch Candies (1904)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Albertina's - A Collection of Recipes" published by the Albertina Kerr Centers for Children in Portland, Oregon, 1984.) 

Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)

• 
  3/4 cups brown sugar
• 2 tbspns butter
• 2 cups milk
• 2 eggs
• 1/4 tspn salt
• 1 1/2 cups bread crumbs
• 1 tspn vanilla

Caramel the butter and brown sugar. Add milk, and place over hot water. 

When the milk is scalded, add, slowly,  two beaten eggs. Add salt and vanilla. Then put bread crumbs into buttered dish, and pour custard over bread crumbs. Bake in oven until brown. 

More "Lost" Recipes from "New Orleans Recipes"

New Orleans Sweet Potato Pone (1932)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Butterscotch Marshmallow Brownies (1978)

• 1/2 cup butterscotch pieces
• 1/4 cup butter
• 3/4 cup flour
• 1/3 cup brown sugar, firmly packed
• 1 tspn baking powder
• 1/4 cup chopped nuts
• 1/4 tspn salt
• 1/2 tspn vanilla
• 1 egg
• 1 cup miniature marshmallows
• 1 cup semi-sweet chocolate pieces

Melt the butterscotch pieces and butter in a 3-quart saucepan, stirring constantly. Remove from heat and cool. Add flour, brown sugar, baking powder, salt, vanilla, and egg to butterscotch mixture. 

Fold marshmallows, chocolate pieces, and nuts into saucepan mixture until evenly combined. Spread in a greased 9-inch square baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not overbake. Center will be jiggly, but becomes firm upon cooling.

More "Lost" Brownie Recipes

Irish Cream Brownies (1984)

Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "The Ruby Valley Friendship Club Cookbook," published in 1978 in Ruby Valley, Elko, Nevada. Recipe by Sandy Neff.)

Butterscotch Pie (1982)

• 1 9-inch baked pie shell
• 2 eggs, separated
• 1-1/2 cups brown sugar
• 1/8 tspn salt
• 1-1/2 cups milk
• 4 tbspns flour
• 2 tbspns butter
• 1 tspn vanilla
• 4 rounded tbspns sugar

Put egg yolks in saucepan. Beat with fork and add brown sugar. Add flour and mix well.

Add milk, butter, and salt. Stir over low or medium heat until boiling. (This takes about 10 minutes of constant stirring.) Add vanilla, and pour into a baked pie shell.

Beat egg whites until peaks form. Add 4 rounded table spoons of sugar and beat well. Spread over pie. Bake at 300 degrees for 25 to 30 minutes.

More "Lost" Butterscotch Recipes

Chocolate Marshmallow Brownies with Butterscotch (1982)

Butterscotch Tea Bread with Buttermilk (1963)

(Origin - "Fiesta Under the Sun" by the Junior League of Phoenix, Arizona, 1982.) 

Betty Crocker's Classic Butterscotch Sauce (1950)

"Mix in a saucepan:

• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 tspn salt
• 1/4 cup butter
• 1/2 cup cream

Cook over low heat, stirring, to soft ball stage (234 degrees). 

Stir in another 1/2 cup cream. Cook to thick, smooth consistency (228 degrees). Remove from heat. Stir in 1/2 teaspoon vanilla.

Serve hot or cold. Makes 2 cups.

\

More "Lost" Butterscotch Recipes

Hershey's Chocolate Butterscotch Pie (1934)

Butterscotch Tea Bread with Buttermilk (1963)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.) 

Classic Butterscotch Candies (1904)

"Five tablespoons molasses, four tablespoons sugar, four tablespoons water,Two tablespoons butter.

"Let boil until when dropping a little in cold water, it will be brittle. Put in a pinch of baking soda before taking off stove. 

"Pour into buttered tins, and when cool enough, mark in squares."

More "Lost" Candy Recipes
Marshmallow Date Roll with Walnuts (1957)

Old-Fashioned Divinity Candy with Walnuts (1935)

(Origin - "Davis Baking Powder Cook Book - Good food and good humor are the chief requirements of health and happiness" published by the R.B Davis Company of Hoboken, N.J., 1904.)

Hollywood Bowl Cowboy Cookies (1984)

• 3/4 cup shortening
• 1/2 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1/4 cup water
• 1 tspn vanilla
• 1 cup flour
• 1 tspn salt
• 1/2 tspn baking soda
• 3 cups quick-cooking oats
• 1-2/3 cups raisins
• 1-1/3 cups coconut
• 6 oz butterscotch chips
• 1 cup chopped nuts

Preheat oven to 350 degrees. Beat shortening, sugars, eggs, water, and vanilla together until creamy. 

Sift together the flour, salt, and baking soda, and add to the creamed mixture. Blend well, and stir in remaining ingredients. Drop by  teaspoonfuls on cookie sheet. Bake for 8 to 10 minutes. Males 75 cookies.

More "Lost" Hollywood Bowl Recipes

Nancy Reagan's Pumpkin Pecan Pie (1980)
Hollywood Bowl Apple Brownies (1984)

(Origin - "The Hollywood Bowl Cookbook" published by The Performing Arts Council of the Music Center of Los Angeles County, 1984. Recipe by Jinny Kemmel. )

Chocolate Marshmallow Brownies with Butterscotch (1982)

• 1/2 cup (1/2 of a 6 oz package) butterscotch pieces
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1 tspn baking powder
• 1/4 tspn salt
• 1/2 tspn vanilla
• 1 egg
• 1 cup miniature marshmallows
• 1 cup (6 oz package) semi-sweet pieces
• 1/4 cup chopped walnuts
• Icing (see below)

Melt in a 3-quart saucepan over medium heat, the butterscotch pieces and butter, stirring constantly. Remove from heat and cool to lukewarm. 

Add flour, brown sugar, baking powder, salt, vanilla, and beaten egg into butterscotch mixture in saucepan. Mix well. Fold marshmallows, chocolate pieces, and nuts into butterscotch batter. 

Spread into greased pan. Bake at 350 degrees for 20 to 25 minutes. Center will be soft, but becomes firm upon cooling. 

Icing

Combine 1-1/2 cups powdered sugar, 1/2 tspn vanilla, and enough mile to make icing of spreading consistency.

More "Lost" Brownies Recipes

Irish Cream Brownies (1984)

Original Toll House Peanut Butter Brownies (1980)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Hershey's Chocolate Butterscotch Pie (1934)

• 3/4 cupful, brown sugar, packed
• 1/3 cupful all-purpose flour
• 1/2 tspn salt
• 2-1/2 cupfuls milk
• 6 tbspns Hershey's chocolate-flavored syrup
• 2 egg yolks, well beaten
• 2 tbspns butter
• 1/2 tspn vanilla
• 9-inch pie shell, baked

Thoroughly combine sugar, flour, and salt. Stir in the milk, chocolate syrup, and beaten egg yolks.

Cook over medium heat until thick, stirring constantly. Remove from fire, and blend in butter and vanilla.

Pour into a baked pie shell, and cool. Chill in refrigerator. serve with sweetened whipped cream, if desired. 

More "Lost" Chocolate Pie Recipes
Farmer's Chocolate Peanut Pie (1965)

Chocolate Bourbon Cream Pie (1983)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.) 

Butterscotch Rolls (1950)

• 2-1/2 cups sifted pastry flour
• 3-1/2 tspns baking powder
• 1 tspn salt
• 1/4 cup granulated sugar
• 5 tbspns shortening
• 1/2 cup milk
• 1 egg, well beaten
• 1/2 cup melted butter
• 1-1/4 cups brown sugar

Put 1 teaspoon of melted butter and 1 teaspoon of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut in shortening and blend well. Add beaten egg to milk, and pour into flour mixture. Mix together sand turn out on floured surface. 

Knead 20 strokes. Roll into oblong shape 1/4-inch thick. Spread with remainder of the melted butter, and sprinkle with brown sugar. 

Roll like a jelly roll. Slice in pieces 1/2-inch thick, and place in muffin tins. Bake at 400 degrees for 20 to 30 minutes. Makes 24 rolls.

More "Lost" Butterscotch Recipes

Classic Butterscotch Cookies (1960)

Butterscotch Pound Bundt Cake (1973)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Grace Glick of Sugar Creek, Ohio.)

Classic Butterscotch Cookies (1960)

"Cream 1 cup butter, and add 1/2 cup each of granulated and light-brown sugar. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating well after each. 

"Add 2-3/4 cups sifted flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup finely chopped nuts. Chill 2 hours. Shape into 2 loaves, 2-inches square.

"Wrap in waxed paper, and chill over night. Slice 1/8-inch thick. Bake on sheets in hot oven. 400 degrees, 6 to 8 minutes.

"Remove to racks while hot. Makes about 6 dozen. Store airtight."

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Southern Belle Butterscotch Cake with Coffee (1955)

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

Butterscotch Pound Bundt Cake (1973)

• 1 12-oz package butterscotch morsels
• 1/3 cup water
• 3 cups all-purpose flour
• 1 tspn baking soda
• 1/2 tspn salt
• 1 cup butter
• 1-1/2 cups sugar
• 4 eggs
• 1 cup buttermilk
• 1-1/2 tspns vanilla

Preheat oven to 350 degrees. Grease and flour Bundt pan,. Heat and melt butterscotch morsels in water; set aside to cool

Mix together flour, soda, and salt, and set aside. Cream butter and sugar, then add butterscotch mixture. Mix in eggs, beating well. Add vanilla to creamed mixture.

Add buttermilk and flour mixture alternately. Pour batter into prepared Bundt pan. Bake for 55 to 60 minutes, or until cake tests done.  Cool 10 minutes in pan. Turn out and finish cooling on wire rack. Sift on confectioners' sugar.

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)

Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)

Potato Chip Cookies (1980)

• 2 cups lightly crushed potato chips
• 1 package butterscotch chips
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup shortening
• 2 eggs, beaten
• 2-1/2 cups flour
• 1 tspn baking soda

Cream together the white sugar, brown sugar, shortening, and 2 beaten eggs. Sift together 2-1/;2 cups flour with baking soda, and add into creamed mixture. Stir in 2 cups of lightly crushed potato chips and 1 package of butterscotch chips.

Grease cookie sheet. Roll dough into balls, and bake in a 350 degree oven for 10 to 12 minutes. 

More "Lost" Cookie Recipes

Lemonade Cookies (1980)

Hawaiian Pineapple Bars (1967)

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.  

Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

• 1 cup hot coffee
• 3 cups sifted flour
• 2 cups brown sugar, firmly packed
• 1 cup butter
• 2 eggs
• 2 tspns cinnamon
• 2 tspns baking powder
• 1/2 tspn baking soda
• 1/2 tspn salt
• Butter icing (see below)

Sift together flour, baking powder, cinnamon, soda and salt.  Cream together 1 cup of butter, brown sugar, and eggs until fluffy.

Alternately add dry ingredients, creamed mixture,  and coffee, beating after each addition. Pour into greased 13 x 9-inch baking pan.  

Bake in moderate oven (350 degrees) 35 minutes, or until cake tests done. Cool. Makes 12 servings.

Butter Icing

Combine 2 cups confectioners sugar, 1/3 cup butter, 1-1/2 teaspoons vanilla, dash of salt, and 2 tablespoons of milk. Blend until smooth, and ice cake.

(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)

More "Lost" Coffee Cakes

Blackberry Buttermilk Cake (1980)

Austrian Cinnamon Coffee Cake (1906)

Hungarian Royal Coffee Cake (1906)

Butterscotch Tea Bread with Buttermilk (1963)

• 2 tbspns each sesame seeds and sugar
• 1/4 tspn each cinnamon and nutmeg
• 2 cups sifted flour
• 1 tspn baking powder
• 1/2 tspn soda
• 1 tspn salt
• 2 eggs
• 1 cup brown sugar, firmly packed
• 3 tbspns melted butter
• 1 cup buttermilk
• 2/3 cup chopped filberts or walnuts

Combine the sesame seed with the sugar, cinnamon, and nutmeg, and set aside. Sift four again with the baking powder, soda, and salt. 

In a large bowl, beat the eggs slightly. Add the brown sugar and melted butter, and mix well. Add the flour mixture alternately with the buttermilk. stirring just until well blended. Stir in the nuts.

Pour into well-greased 5-x-9 loaf pan. Sprinkle the top with the sesame seed and sugar mixture. Bake in a moderate oven, 350 degrees, for about 1 hour, or until bread starts to come away from sides of pan. 

Cool slightly, then remove bread from pan. Serve warm or cooled. Make 1 loaf.

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Toll House Butterscotch Thins Cookies (1980)
Southern Belle Butterscotch Cake with Coffee (1955)