Lifestyle| How To Prepare Different Types of Dessert Foods, edition 8

55. Butterscotch Oat Squares

Ingredients

2 c  Oats, quick or instant, 1 c  Brown sugar (packed), 1/2 c  Butter, melted, 1/2 t  Vanilla extract.

Directions

Mix oats and brown sugar, mix in butter and vanilla.  Divide mixture evenly in 2 ungreased 8-inch square pans, spread evenly. Bake at 375 degrees F. for about 10 minutes or until it looks golden-brown. Squares will be soft, but will harden when cool.

Allow to cool for 5 minutes, then mark in squares with a sharp knife. Loosen edges and allow to cool before removing from pans.

NOTES

Easy butterscotch oatmeal pan cookies – The easiest cookies (actually cookie-like objects) to make.  My mother makes these, I don’t know where the recipe is from.  makes 30-40.

56. Butterscotch Rolled Cookies

Ingredients

COOKIES

1 c  Brown sugar, 1/2 t  Salt, 1/2 c  Butter, softened, 1 Egg, 1/2 t  Vanilla, 1 3/4 c  Flour, sifted, 1/2 t  Baking powder, 1/4 t  Baking soda, 1/4 t  Cinnamon.

GLAZE

1 1/2 c  Confectioner’s sugar, 1    Egg white,-slightly beaten, 1 T  Butter, melted, 1/8 t  Salt, 1/2 t  Vanilla,Food coloring -(optional)

Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat until fluffy.

Directions

Sift flour, baking powder, soda and cinnamon and add to mixture. Chill well, several hours, or overnight.

MAKE THE GLAZE:  

Mix the glaze ingredients together until smooth.

Roll the dough out until it is about 1/8 inch thick.  Cut into fancy shapes and bake on an ungreased cookie sheet for 8-10 minutes at 350 degrees F. Let cool and glaze.

NOTES:

It helps to keep most of the dough in the refrigerator while you are cutting shapes.  It cuts much better when it is cold.

57. Caramel Apple Pie

Ingredients

2 9 inch pie crust, 6 c  Apples; peeled and sliced, 3/4 c  Sugar, 1/4 c  Flour, 1/4 ts Salt, 2 tb Butter, 1/3 c.  

Caramel Topping

4 tb Pecans; chopped, Line 9″ pie pan with pie dough.

Directions

Combine apples, sugar, flour and salt in a big bowl. Lightly toss. Spoon apple mixture into pie crust lined pan. Dot with butter. Top with the other crust and flute edges. Cut slits in several places.

Bake for 35-45 minutes or until the apples are tender.  Remove pie from oven. Immediately drizzle the ice cream topping over the pie and sprinkle it with pecans.

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3 Comments

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