Bourbon Butterscotch Baked Apples Recipes

BUTTERSCOTCH APPLE CRISP

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.

BAKED APPLES WITH TOFFEE, BOURBON AND MOLASSES

Steps:

• Preheat oven to 350°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
• Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.

BUTTERSCOTCH APPLE TREAT

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.

BOURBON CANDY APPLES

Steps:

• Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
• Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
• Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

BUTTERSCOTCH APPLE COOKIES

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.