anilla until blended.
STIR English toffee bits and flour in medium
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
lmonds. Stir in the Heat English Toffee Bits (also called Heath Bits
nd 1/2 cup of toffee bits and beat until well
prinkle with 1/2 inch toffee pieces.
Top with remainder
3x9 inch pan.
Toss English toffee bits evenly over cake mixture
Heat oven to 325 degrees.
In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Add flour, milk, vanilla, and crushed toffee bars, mix well.
Shape dough into 1-inch balls.
Place onto ungreased cookie sheets.
Bake at 325 for 13-18 minutes or until edges are a light golden brown.
Remove from cookie sheets; cool completely.
Dip top of each cookie into powdered sugar.
Combine first 4 ingredients in a small saucepan.
Cook over medium heat until mixture comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat and add toffee.
Stir well until toffee is melted.
Cool.
Sauce thickens as it cools.
Heat oven to 375\u00b0. Use non-stick cookie sheets or spray sheets with light
coating of cooking spray. With and electric mixer, beat together sugars,
butter, vanilla, and eggs until light and fluffy. Add baking powder,
soda, salt, and flour and mix well. Add toffee bits and mix until just
combined. Drop dough by rounded spoonfuls spacing 2 inches apart on
cookie sheets. Bake at 375\u00b0 until golden brown. Immediately remove from
cookie sheets and place on wire racks to cool.
Spread dessert topping on bottom of pie crust.
Pour milk in a large bowl; add pudding mix.
Beat with a wire whisk for two minutes.
Let stand 5 minutes.
Stir in the Cool Whip and chopped toffee bars.
Spoon in crust.
Freeze 4 hours.
Let stand at room temperature for 15 minutes or until pie cuts easily.
Makes 8 servings.
Advance preparation:
Place toffee bars between 2 pieces of waxed paper; crush with rolling pin.
Set aside.
Combine remaining ingredients; chill well.
Whip to custardlike consistency.
Fold in crushed toffee.
Spoon cream mixture into three 3-cup refrigerator trays.
Freeze firm.
Makes 8 cups ice cream.
Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients.
Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.
anilla; mix well. Stir in toffee pieces.
Pour into prepared
Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
Refrigerate at least 2 hours or overnight before serving.
large bowl. Fold chocolate, toffee-flavored baking bits, and almonds
Preheat oven to 350\u00b0.
Stir together the flour, baking soda and salt.
In large bowl, beat butter, sugar, brown sugar and vanilla until well blended.
Add eggs; blend thoroughly. Gradually add flour mixture, beating well.
Stir in Skor English toffee bits.
Drop by rounded teaspoonfuls onto lightly greased cookie sheet.
Bake for 9 to 11 minutes, or until lightly browned. Cool about 1 minute, then remove from cookie sheet.
Makes 4 to 5 dozen.
Use only Betty Crocker Potato Buds. Make only 1
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
Serve warm.
Note: This recipe doubles very well. Every time
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.