Butterscotch Isle Apple Salad Recipes

APPLE BUTTERSCOTCH FLUFF SALAD

Steps:

• Mix together apples, pineapple, Cool Whip, pudding mix, and brown sugar until well combined.
• Gently stir in miniature marshmallows. Refrigerate at least two hours before serving.

BUTTERSCOTCH TAFFY APPLE SALAD

Steps:

• Add pudding to pineapple and stir until disolved.
• Fold in cool whip and apples.
• Chill until serving.
• Enjoy!

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.

CARAMEL APPLE SALAD (FLUFFY APPLE SALAD)

Steps:

• In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
• In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
• Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.

APPLE BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
• Grease 13x9-inch pan with shortening; lightly flour. In large bowl, stir together brown sugar, melted butter, eggs and vanilla. Stir in flour, baking powder and salt until blended. Stir in apples and toasted pecans. Spread in even layer in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

APPLE SALAD

Steps:

• In a bowl, combine all the ingredients. Cover and refrigerate until serving.

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.

EASY CARAMEL APPLE SALAD

Steps:

• Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
• Refrigerate salad until completely chilled, at least 30 minutes.

STOVETOP BUTTERSCOTCH APPLES AND CRANBERRIES

Steps:

• Place cranberries in a small bowl and cover with very hot water; set aside.
• Melt butter in a large heavy pot over high heat. Scrape in vanilla seeds; discard pod. Add brown sugar and salt and cook, stirring, until combined. Add apples and cook, stirring often, until apples are soft and liquid is almost completely evaporated, 15-20 minutes.
• Transfer apple mixture to a large serving bowl. Drain cranberries, add to apple mixture, and toss to combine.

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.