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.
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.
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.
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.
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.
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.
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.
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).
Measure flour, baking powder and salt.
Sift together.
Set aside.
Cream sugar, butter and egg.
Add dry ingredients.
Mix well.
Stir in butterscotch morsels, pineapple, nuts and orange rind.
Mix thoroughly.
Drop by teaspoon on well-greased baking sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Remove from baking sheet immediately.
Cool on rack.
Store cookies with wax paper between layers.
Makes 3 1/2 dozen.
Sift together flour, soda and salt; set aside.
Cream butter. Gradually add sugars.
Blend in unbeaten eggs and vanilla.
Beat well.
Gradually add dry ingredients (flour, etc.); mix thoroughly.
Stir in butterscotch morsels and pecans.
Mix well. Chill.
Drop dough by rounded teaspoonfuls into coconut; roll to coat.
Form into balls.
Place on greased cookie sheets.
If desired, top with pecans halves or maraschino cherries.
Bake at 375\u00b0 for 10 to 12 minutes until golden brown.
Sift together the flour, soda and salt. Cream the butter. Gradually add the brown sugar and white sugar, creaming well. Blend in the eggs and vanilla. Beat well. Add dry ingredients gradually.
Mix thoroughly. Stir in the butterscotch morsels and walnuts.
Mix well. Chill dough 1 hour. Drop by rounded teaspoonful into the finely chopped coconut.
Roll to coat.
Form into balls.
Bake on ungreased cookie sheets. Bake at 375\u00b0 for 10 minutes until golden at edges. Remove from cookie sheet immediately.
Melt butterscotch morsels over hot (not boiling) water in double boiler or in microwave.
Add noodles and peanuts.
Drop by teaspoonfuls onto waxed paper.
Let cool for 20 to 25 minutes.
Melt butterscotch morsels over low heat.
Stir in noodles and nuts.
Drop by spoonfuls on wax paper.
Let cool.
ups of hot mixture, add butterscotch morsels and 1/2 cup chopped
Cook sugar and light syrup in 3 quart saucepan over moderate heat until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into 9 x 13-inch pan; let harden. Melt over hot (not boiling) water the chocolate and butterscotch morsels; stir until blended. Spread over Krispies mixture. Chill about 5 minutes until top is firm. Cut into bars. (Can use 1 large package chocolate morsels and 1/2 package butterscotch morsels.)
Combine over hot, not boiling, water the butterscotch morsels, butter and water.
Stir until morsels melt and mixture is smooth. Add nuts; stir well.
Press into foil lined 8-inch square pan. Combine over hot, not boiling, water the semi-sweet morsels, corn syrup and water.
Stir until morsels melt and mixture is smooth. Pour chocolate mixture evenly over butterscotch layer.
Chill until firm, about 2 hours.
Cut into 1-inch squares.
Makes about 64 (1-inch) squares.
Combine in saucepan the brown sugar, granulated sugar, evaporated milk and 1/2 cup butter or margarine and bring to a full boil over moderate heat. Stirring occasionally, boil for 15 minutes. Remove from heat.
Add the marshmallow cream, butterscotch morsels and chocolate chip morsels.
Stir until morsels are melted and mixture is smooth. Blend in the nuts and 1 teaspoon vanilla.
Pour into greased 9-inch pan (square pan). Chill until firm.
Yields 2 1/2 pounds.