Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda, salt and cinnamon; set aside.
In large bowl, combine butter or margarine, sugar, brown sugar, eggs and vanilla extract; beat until light and fluffy.
Gradually add flour mixture.
Stir in oats and Nestle butterscotch morsels.
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
In large bowl, combine bananas, sugar, eggs and butter; beat until creamy.
Gradually add flour mixture alternately with milk; mix until well blended.
Stir in 2 cups chopped pecans and Nestle butterscotch morsels.
Combine flour, baking powder, soda, cinnamon, nutmeg and salt. (I use a large bowl.)
Combine bananas, sugar, eggs and butter and beat until creamy.
Gradually add flour mixture.
Mix until well blended.
Stir in 2 cups of nuts and Nestle butterscotch chips. Pour batter equally into two well-greased and floured 9 x 5 x 3-inch pans.
Sprinkle tops equally with remaining 2/3 cup pecans. Bake 60 to 70 minutes.
In a non-metallic bowl, combine 1- 12 ounce bag of Nestle' semisweet chocolate chips and 1- 12 ounce bag of Nestle' butterscotch chips.
Stir the chips together and microwave on a medium temperature, stopping to mix the chips as they melt together.
When completely melted and mixed, add 1 can La Choy Chinese noodles and 1 can Spanish peanuts.
Stir together until mixed.
Drop spoonfuls of mixture onto a foiled cookie sheet.
Let harden.
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil.
Remove from heat; stir in peanut butter.
Mix in cereal.
Press in buttered 13 x 9 x 2-inch pan.
Melt over hot (not boiling) water the semi-sweet morsels and butterscotch flavored morsels, stirring constantly, until smooth.
Spread over cereal mixture.
Chill until firm (15 minutes).
Yields 48 (2 x 1-inch) bars.
In large saucepan, combine sugar and corn syrup.
Bring just to\ta boil over moderate heat.
Remove from heat; stir in peanut butter.
Mix in Rice Krispies.
Press, using wax paper, into buttered 13
x
9 x 2-inch pan.
Melt over hot (not boiling) water
the\tchocolate
and butterscotch morsels.
Spread over cereal mixture.
Chill in refrigerator until firm, about 15 minutes.
Cut into 2 x 1-inch bars.
Makes 48 bars.
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently.
Stir in cereal until pieces are coated.
Stir in chocolate morsels just until combined but not melted.
Spread on waxed paper lined tray.
Chill 30 minutes or until coating is set.
Store in airtight container.
Makes 9 cups.
Sift together flour, salt, cinnamon and baking soda and set aside.
Combine in a bowl the sugar, butter and eggs.
Beat until creamy.
Gradually blend flour mixture with milk; add creamy mixture.
Stir in rolled oats, Nestle butterscotch morsels, raisins and chopped nuts (if desired).
Drop by well rounded tablespoonfuls onto a greased cookie sheet.
Bake at 350\u00b0 for 14 to 16 minutes.
Makes 4 dozen 3-inch cookies.
Preheat oven to 350\u00b0.
In a small bowl, combine flour, baking powder and salt.
Set aside.
Melt morsels and butter over hot (not boiling) water.
Remove from heat and put in a large bowl.
Stir in brown sugar.
Cool for 5 minutes.
Beat in eggs and vanilla extract.
Blend in flour mixture.
Stir in nuts.
Spread evenly into a greased 15 x 10 x 1-inch baking pan.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into 2-inch squares.
Preheat oven to 375\u00b0.
In small bowl combine flour, baking soda, salt and cinnamon; set aside.
In large bowl combine butter, sugar, brown sugar, egg and vanilla extract; beat until light and fluffy.
Gradually add flour mixture.
Stir in oats and Nestle butterscotch morsels.
Spread dough into greased 15 x 10 x 1-inch baking pan.* Bake at 375\u00b0 for 20 to 25 minutes.
Cool; cut into 35 (2-inch) squares.
Cream sugar, shortening and eggs.
Mix flour, salt, baking soda and cinnamon with milk.
Stir in oats, morsels, raisins and nuts. Drop by tablespoon onto greased cookie sheet.
Bake at 350\u00b0 for 12 to 14 minutes.
Makes 4 dozen.
Preheat oven to 350\u00b0.
In small bowl, combine flour, baking power, baking soda and salt; set aside.
In large bowl, combine butter, brown sugar, eggs and water; beat until creamy.
Gradually add flour mixture.
Stir in oats, Nestle butterscotch morsels and orange extract.
Drop by slightly rounded measuring tablespoonfuls onto cookie sheets.
Bake at 350\u00b0 for 10 to 12 minutes.
Makes 4 dozen cookies.
if desired.
Serve with Butterscotch Sauce.
Melt morsels and vegetable oil.
Dip pretzels into butterscotch mixture.
Place pretzels on waxed paper to dry.
Melt the butterscotch bits and peanut butter together until well blended.
Fold in your Rice Krispies until well blended. Spoon out the Rice Krispie mixture by heaping teaspoon and try to form a ball, then place on waxed paper.
Keep refrigerated until ready to serve.
By doing this, it helps the balls to keep their form.
(I suppose you could also place mixture in a baking pan and then refrigerate.
Just before serving, you could then cut into squares.)
Melt morsels with butter over hot (not boiling) water.
Remove from heat.
Beat in sugar and egg.
Sift dry ingredients together. Stir into butterscotch mixture.
Add vanilla and nuts.
Chill.
Melt butterscotch morsels over hot water; remove from stove. Stir in condensed milk and vanilla.
Add chopped pecans; mix well. Chill until firm enough to handle.
Form into 12-inch roll on waxed paper.
Roll tightly in waxed paper to shape evenly.
Unroll and mark surface lengthwise with tines of fork; brush with egg white.
Press pecan halves into roll to completely cover surface. Wrap in wax paper.
Chill.
Cut in 1/2-inch slices with sharp knife.
Makes 2 dozen slices (approximately).
Melt together in heavy saucepan over low heat the butterscotch morsels and peanut butter.
Stir constantly until well blended. Remove from heat.
Add Rice Krispies; stir until well coated. Drop by tablespoonfuls onto wax paper.
Let stand in a cool place until firm.
Makes about 4 dozen confections, 1 1/2 inches in diameter.
Preheat oven to 350\u00b0.
Combine flour, baking soda, cinnamon, cloves, nutmeg and salt in bowl.
In another bowl, combine butter, brown sugar and egg; beat until light and fluffy.
Gradually add flour mixture alternately with apple juice.
Stir in grated apple, raisins, nuts and 1 1/2 cups butterscotch flavored morsels.
Mix the first 9 ingredients together, then fold in oatmeal and butterscotch morsels.
Put mixture in a 9 x 13-inch pan, greased with margarine.
Bake at 375\u00b0 for 25 minutes (no longer).