Applescotch Sundaes Recipes

APPLESCOTCH PIE

Steps:

• In a 2-quart saucepan, mix together the apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until the apples are tender.
• Mix together the flour, granulated sugar and salt. Stir into the apple mixture. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in the vanilla flavoring and butter/margarine. Let cool.
• Preheat oven to 425F and prepare pie pan. Cut slits in top crust to allow steam to escape.
• Turn apple mixture into prepared pie pan. Cover with top crust; crimp the edges together. Cover the edge of the pie crust with aluminum foil to prevent excessive browning.
• Bake for 40-45 minutes or until crust is golden brown, removing aluminum foil during the last 15 minutes.
• Enjoy!

APPLESCOTCH PIE

Steps:

• In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
• Heat oven to 425°F.
• In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
• Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

CARAMEL APPLE SUNDAE

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

APPLESCOTCH CRISP

Steps:

• place apples in slow cooker.
• combine remaining ingredients, and cut in butter, until mixture resembles course crumbs, and stir over apples.
• Cover and cook on low for 5-6 hours.
• Serve over ice cream.

APPLESCOTCH DESSERT

Steps:

• Preheat oven to 350°.
• Mix brown sugar, cornstarch and 1/2 teaspoon salt. Add 2 cups cold water and cook in saucepan until bubbly over medium heat.
• Cook 2 minutes more after bubbly.
• Remove from heat; add 1 teaspoon vanilla and 2 tablespoons butter or margarine.
• Pour into greased 9x13-inch baking dish.
• Combine flour, 1/4 cup granulated sugar, baking powder, and 1/2 teaspoon salt.
• Cut in shortening; stir in chopped apple.
• Stir in milk and remaining vanilla.
• Drop by teaspoonfuls over syrup in baking dish.
• Combine the 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon; sprinkle over dough mixture.
• Dot with remaining butter or margarine.
• Serve warm or cold with whipped cream, if desired.

APPLESCOTCH PIE

Steps:

• 1. Mix apples, brown sugar, water and lemon juice in 2 quart pan. Heat to boiling; reduce heat. Cover and simmer just til apples are tender, 7 to 8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly til mixture thickens and boils. boil and stir 1 minute; remove from heat. Stir in vanilla and margarine. Cool.
• 2. Heat oven to 425. Prepare pastry. Turn apple mixture into pastry lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown, 40 to 50 minutes. If using self rising flour, omit salt

LOADED BUTTERSCOTCH SUNDAES

Steps:

• Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.

APPLE SUNDAES WITH CIDER CARAMEL SAUCE

Steps:

• Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
• Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
• Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.