Mix apples, sugar and eggs together.
Add oil, nuts, flour, baking powder, cinnamon and salt.
Mix until well blended, then add butterscotch chips.
Bake in 13 x 9-inch pan for 1 hour at 350\u00b0.
o overbeat).
Fold in butterscotch chips.
Drop by teaspoons on
In a large bowl, stir the coffee with butterscotch chips until chips are melted.
Stir in half and half.
Add sugar.
Serve in mugs with whipped cream.
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup as all or part of liquid.
Stir in remaining pineapple.
Pour into 13 x 9-inch baking pan.
Top with pineapple-chip mixture.
Bake in 325\u00b0 oven for 55 to 65 minutes.
Serves 12 to 16.
Mix pudding and eggs.
Add mixture to cake mix and beat with mixer.
Pour into 9 x 12-inch greased and floured cake pan.
Top with butterscotch chips and nuts.
Bake at 350\u00b0 for 35 minutes. This cake freezes well.
In a large saucepan, combine pudding mix and milk.
Bring to a boil over medium heat, stirring constantly.
Remove from the heat; stir in dry cake mix.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Sprinkle with butterscotch chips and nuts.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-16 servings.
Make pudding according to package directions and let cool. Add pudding to cake mix; add 2 eggs and 3/4 cup oil.
Mix with mixer.
Pour into 9 x 13-inch cake pan.
Top with butterscotch chips and pecans.
Bake at 350\u00b0 for 35 to 45 minutes.
Mix ingredients together except chips and nuts.
Pour in greased 2 x 13-inch pan.
Top with butterscotch chips and chopped nuts.
Bake 30 minutes at 350\u00b0.
Cook pudding mix with milk according to package directions. Add hot pudding to cake mix in bowl. Mix well. Pour into greased and floured pan. Sprinkle with butterscotch chips and pecans. Bake for 30 minutes or until done.
Preheat oven to 325 degrees
Grease and flour 13x9 inch pan
Drain pineapple, reserve syrup.
Mix 1 1/2 cups pineapple with butterscotch chips.
Combine pound cake and pudding mix.
Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
Stir in remaining pineapple.
Pour into greased and floured 13x9 inch pan.
Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
Combine margarine with butterscotch chips in large microwavable bowl. Microwave on High until melted, about 2 to 2 1/2 minutes.
Stir. Add marshmallows and microwave on High until melted, about 2 minutes. Stir in cereal and peanuts and press into 8 x 12-inch glass dish.
Cool and cut into squares.
Heat oven to 350\u00b0.
Combine sugar, margarine, egg, water and vanilla.
Mix well.
Stir in flour, baking powder, salt and baking soda.
Mix well. Stir in zucchini and nuts.
Spread in greased and floured 9-inch square or round pan.
Sprinkle with butterscotch chips. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool. Cut into bars.
Sprinkle with powdered sugar, if desired.
Melt butter in 9 X 13 pan & tilt to spread evenly.
Sprinkle graham cracker crumbs on top of butter.
Next,sprinkle peanut butter chips.
Next, sprinkle chocolate chips.
Next, sprinkle butterscotch chips.
Next, sprinkle pecans.
Than pour the condensed milk on top.
Bake at 350 for 20 - 30 minutes.
Cut into any size squares as you'd like.
Mix cake mix, pudding and eggs thoroughly.
Pour in 9 x 13-inch greased pan.
Sprinkle with butterscotch chips or brown sugar and nuts on top of batter and bake as directed on box.
In large saucepan combine pudding mix and milk.
Bring to boil over medium heat, stirring constantly.
Remove from heat. Stir in dry cake mix.
Pour into greased 9 x 13-inch pan. Sprinkle with butterscotch chips and nuts.
Bake at 350\u00b0 for 35 to 40 minutes.
Cool.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Mix flour, baking powder, soda, cinnamon, nutmeg and ground cloves. Add to creamed mixture alternately with butterscotch chips and 1/2 cup water; mix well. Stir in carrots, raisins and applesauce. Pour into 2 waxed paper lined 8-inch round pans. Bake at 350\u00b0 for 35 to 45 minutes.
Cook eggs, sugar and margarine for 2 minutes.
Cool.
Add crushed graham crackers, coconut and marshmallows.
Mix together and then press in cake pan.
Cover with butterscotch chips and peanut butter that have been melted together over low heat. Refrigerate for a few hours and cut into squares.
Beat eggs; add margarine and sugar.
Boil for 2 minutes and cool.
Mix graham cracker crumbs, coconut, nut meats and marshmallows.
Mix into mixture; pat in 9 x 13-inch pan and press down.
Top with butterscotch chips, melted and peanut butter; spread on top.
Cut into bars.
Sift flour, soda, cinnamon, baking powder and salt together. Combine sugar and oil in large mixer bowl; mix well.
Add eggs; beat well.
Stir in vanilla.
Add flour mixture, beating until smooth.
Fold in apples and walnuts.
Pour into oiled 9 x 13-inch cake pan.
Sprinkle with butterscotch chips.
Bake at 350\u00b0 for 1 hour.
Yield:
15 servings.
Combine sugar, oil, eggs and vanilla in large bowl.
Mix in flour, baking powder, soda, salt and cinnamon and mix well. Stir in apples and nuts.
Spread in a lightly greased 13\"x9\" pan; sprinkle with butterscotch chips.
Bake at 350 degrees 40-45 minutes.
Makes about 3 dozen depending upon how big you cut them.