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.) 

Irish Butterscotch (1978)

• 
  1 cup granulated sugar, sifted
•  1/2 cup light brown sugar, firmly packed
• 1 tspn cider vinegar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/2 cup butter, cut in small pieces
• 1/2 tspn vanilla

Lightly greased sides of saucepan.

Add sugars, vinegar, corn syrup, and water. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the side of the saucepan.

Remove from heat and, with a damp paper towel or small sponge, wipe any remaining grains from the sides of the pan above the liquid level.  Start the syrup boiling and clip on the candy thermometer. 

Cook over low heat, adding butter bit by bit while stirring constantly, until thermometer registers 300 degrees.  Remove from heat, and stir in vanilla.

Pour onto well-oiled baking sheet. Cool until surface is just barely warm to the fingers. Then, with a spatula, turn the mass over and with your hands, pull; and stretch as thin as possible.

Break into irregular eating-size pieces and cool. Store in airtight containers in layers separated by sheets of waxed paper.  Yield: about 1 lb. 

More "Lost" Candy Recipes

Aunt Bee's Cashew Fudge (1960)

Brown Sugar Easter Eggs (1950)

(Origin - "Anita Pritchard's Complete Candy Cookbook" by Anita Pritchard, 1978.)

Irish Cream Brownies (1984)

• 1 4-oz bar, German sweet chocolate
• 1/3 cup semisweet chocolate morsels
•  3 tbspns Irish cream liqueur
• 2 tbspns brandy
• 2 large eggs
• 1/3 granulated sugar
• 1 tspn vanilla extract
• 3/4 cup flour
• 1/4 tspn salt
• 1/4 tspn baking soda
• 6 tbspns vegetable shortening
• Irish cream frosting (optional, below)

1. In a heavy small pan over very low heat or in a double-boiler, melt the German sweet chocolate, chocolate morsels, and shortening. Stir until smooth, and cool to room temperature.

2.  Prepare pan by lining it with foil or parchment.

3.  Combine sifted flour, baking soda, and salt. Mix well.  

4.  In a food processor or with an electric mixer, beat eggs until light in color.  Add sugar, vanilla extract, and brandy.  Beat until well blended.

5.  Stir chocolate mixture into egg mixture, and then add flour mixture just to blend.

6.  Pour batter into prepared pan, and smooth top. Baked in the center of the over 20 - 25 minutes (18 - 22 minutes for glass pans) or until the top is shiny.

7.  Cool in pan on a rack at least 2 hours.  Loosen edges of cake from pan, and invert onto a plate.  Gently peel away paper.

8.  Prick the cake at 1 1/2-inch intervals with a wooden toothpick, and evenly pour 3 tablespoons of Irish cream liqueur over the surface.  Be sure each tablespoon is absorbed before pouring on the next.  Let stand for 30 minutes; cover with plastic wrap and chill.

9.  Make Irish Cream Frosting (recipe below), and spread smoothly over the surface  of the brownie.  Sprinkle with chocolate mini-morsels, if desired, and chill again until frosting is firm.

10.  About a hour before serving, remove brownie from the refrigerator, and cut into bars.  Serve brownies at room temperature.

Irish Cream Frosting

• 2 tbspns unsalted butter at room temperature
• 1 egg yolk
• 5 tspns Irish cream liqueur
• 2/3 cup powdered sugar

1.  Combine butter with egg yolk and Irish cream liqueur. Mix as well as possible.

2.  Gradually add powdered sugar. Beat well with a mixer or wire whisk.  If frosting is very runny, add a little more powdered sugar. Frosting will firm up when chilled.  

(Origin - "Brownies" by Linda Burum, 1984.)