Butterscotch Apple Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Steps:

• In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

Steps:

• Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples., Cover and cook on low for 5-6 hours or until apples are tender. Serve with ice cream if desired.

Steps:

• FOR APPLE PUDDING:.
• Cream butter and sugar. Add egg and beat well. Add vanilla.
• Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans.
• Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans.
• FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth.
• In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes.
• Add vanilla, butter and lemon juice. Serve warm over apple pudding.

Steps:

• PREHEAT THE OVEN to 350°F
• Lightly grease a 9- by 13-inch baking dish.
• CRUMBLE THE BREAD into coarse crumbs, using your hands.
• Sprinkle two-thirds of the crumbs into the prepared baking dish.
• Arrange the apple wedges over the bread in rows, overlapping them slightly.
• COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
• Beat well, then pour the mixture over the apples and bread.
• In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
• Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
• Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
• MAKE THE SAUCE while the bread pudding is baking.
• Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
• Bring to a boil without stirring and simmer for 5 minutes.
• Reduce the heat and carefully stir in the cream and brandy.
• Cook 1 minute longer.
• Set aside and keep warm until needed.
• LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
• Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
• Spoon into 4 dessert dishes.
• Top with remaining ingredients.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
• Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
• Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

Steps:

• Heat oven to 375°F
• Combine all ingredients except apples and ice cream in large bowl.
• Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).
• Combine apples and 1/2 cup crumb mixture in greased 2-quart round casserole.
• Sprinkle with remaining crumb mixture. Bake for 35 to 40 minutes or until apples are fork tender.

Steps:

• In a large bowl, combine apples, marshmallows, peanuts, pineapple and raisins if desired. Combine whipped topping and dry pudding mix; fold into fruit mixture and mix well. Refrigerate until serving.

Steps:

• Sift the flour, baking powder, spice and salt together.
• Peel, core & dice apples and toss them into the flour mixture.
• Add milk and mix with a knife to blend all the ingredients.
• Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.
• Measure the topping ingredients in the order given into a saucepan and bring to the boil.
• Pour boiling mixture carefully over the batter in the pan.
• Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown.
• Serve warm with sweetened whipped cream or vanilla ice cream.

Steps:

• Heat oven to 350ºF.
• Beat cake mix, pudding mix, water, eggs, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
• Microwave caramels, remaining milk and cinnamon in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.