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Pumpkin spiced bundt cake
http://www.food.com/recipe/pumpkin-spice-bundt-cake-with-creamy-pumpkin-glaze-464850
http://www.food.com/recipe/pumpkin-spice-bundt-cake-with-creamy-pumpkin-glaze-464850
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moreluck
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moreluck
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Sam Choy's Kitchen recipe: Pumpkin Crunch
One 13 oz. can pumpkin
One 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup nuts, chopped
1 cup melted butter
Mix first five ingredients and pour into greased, parchment lined 9x13 cake pan. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. Pour melted butter over top. Bake in 350 degree oven for 50 mins. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust) Top with sweetened cream cheese or whipped cream.
One 13 oz. can pumpkin
One 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup nuts, chopped
1 cup melted butter
Mix first five ingredients and pour into greased, parchment lined 9x13 cake pan. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. Pour melted butter over top. Bake in 350 degree oven for 50 mins. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust) Top with sweetened cream cheese or whipped cream.
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7 Layer Bars
Makes Approx 18-24 • From the kitchen of Caroline Marshall
Ingredients
1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Borden's Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts
Directions
Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 min or untill it starts to pull away from the side of the pan. Let cool and then cut into squares. Very good but also rich.
Makes Approx 18-24 • From the kitchen of Caroline Marshall
Ingredients
1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Borden's Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts
Directions
Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 min or untill it starts to pull away from the side of the pan. Let cool and then cut into squares. Very good but also rich.
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Tiramisu Muffins
CDKitchen
Ingredients:
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup whole milk
1/3 cup brewed coffee, room temperature
1/2 stick unsalted butter, melted and cooled slightly
1/4 cup mascarpone cheese, room temperature
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 ladyfingers, broken up into small pieces, optional
Directions:
Preheat oven to 350 degrees friend. Line muffin pans with paper liners.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk together the milk, coffee, butter, mascarpone, egg, and vanilla until smooth. Whisk the wet ingredients into the dry ingredients and stir in the chocolate chips.
Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if using, and bake until muffins spring back when touched, 25 to 30 minutes.
Remove from oven and allow to cool.
CDKitchen
Ingredients:
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup whole milk
1/3 cup brewed coffee, room temperature
1/2 stick unsalted butter, melted and cooled slightly
1/4 cup mascarpone cheese, room temperature
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 ladyfingers, broken up into small pieces, optional
Directions:
Preheat oven to 350 degrees friend. Line muffin pans with paper liners.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk together the milk, coffee, butter, mascarpone, egg, and vanilla until smooth. Whisk the wet ingredients into the dry ingredients and stir in the chocolate chips.
Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if using, and bake until muffins spring back when touched, 25 to 30 minutes.
Remove from oven and allow to cool.
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Deep Dish Caramel Apple Pie
Ingredients:
2 unbaked pie crusts
8 medium apples
2 teaspoons cinnamon
1/2 cup sugar
1/4 teaspoon nutmeg
2 tablespoons chilled butter, chopped into pieces
1 tablespoon milk
1 jar (16 ounce size) caramel sauce
1/2 gallon vanilla ice cream
1 container (16 ounce size) whipped cream
Directions:
Preheat oven to 375 degrees friend. Place 1 unbaked pie crust in a greased pie plate or tin.
Peel, core and slice the apples. Place them in a large mixing bowl. Add cinnamon, sugar, nutmeg and butter. Toss this mixture to blend.
Put the apple mixture into the pie crust. Place the other pie crust on top of the apples and pinch the edges. Brush the top crust with the milk. Bake the pie for 1 hour.
When the pie has finished baking and cools for 10 minutes, serve each slice in a deep dessert dish topped with warm caramel sauce, ice cream and whipped cream.
Recipe Source: "Famous Dutch Kitchen Restaurant
Ingredients:
2 unbaked pie crusts
8 medium apples
2 teaspoons cinnamon
1/2 cup sugar
1/4 teaspoon nutmeg
2 tablespoons chilled butter, chopped into pieces
1 tablespoon milk
1 jar (16 ounce size) caramel sauce
1/2 gallon vanilla ice cream
1 container (16 ounce size) whipped cream
Directions:
Preheat oven to 375 degrees friend. Place 1 unbaked pie crust in a greased pie plate or tin.
Peel, core and slice the apples. Place them in a large mixing bowl. Add cinnamon, sugar, nutmeg and butter. Toss this mixture to blend.
Put the apple mixture into the pie crust. Place the other pie crust on top of the apples and pinch the edges. Brush the top crust with the milk. Bake the pie for 1 hour.
When the pie has finished baking and cools for 10 minutes, serve each slice in a deep dessert dish topped with warm caramel sauce, ice cream and whipped cream.
Recipe Source: "Famous Dutch Kitchen Restaurant
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Chocolate Caramel Pecan Shortbread Bars
CDKitchen
Serves/Makes: 16 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
***Shortbread***
1 cup all-purpose flour
1/3 cup brown sugar
1/2 cup butter, softened
***Pecan Topping***
1 cup semi-sweet chocolate chips
1 egg
1/3 cup brown sugar
1/4 cup caramel sauce (ice cream topping)
1 cup chopped pecans
Directions:
In the bowl of your stand mixer beat together the flour, sugar, and butter until it is a coarse, crumbly mixture. Dump the mixture into an ungreased 8x8 baking dish and press to form the bottom crust. Bake at 350 degrees friend for 20 minutes.
While the shortbread is baking, beat together the egg, brown sugar, caramel sauce, and pecans. Set aside.
After 20 minutes remove the shortbread from the oven and sprinkle on the chocolate chips. Wait 1-2 minutes for the chocolate chips to soften and then spread them gently with an off-set spatula to cover the shortbread crust.
Pour the pecan mixture on top of the chocolate. Return to the oven and bake for 12-15 minutes or until the pecan mixture is set. Remove from the oven and immediately run a knife around the edges to prevent the bars from sticking to the side of the baking dish. Let cool completely before cutting and serving.
CDKitchen
Serves/Makes: 16 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
***Shortbread***
1 cup all-purpose flour
1/3 cup brown sugar
1/2 cup butter, softened
***Pecan Topping***
1 cup semi-sweet chocolate chips
1 egg
1/3 cup brown sugar
1/4 cup caramel sauce (ice cream topping)
1 cup chopped pecans
Directions:
In the bowl of your stand mixer beat together the flour, sugar, and butter until it is a coarse, crumbly mixture. Dump the mixture into an ungreased 8x8 baking dish and press to form the bottom crust. Bake at 350 degrees friend for 20 minutes.
While the shortbread is baking, beat together the egg, brown sugar, caramel sauce, and pecans. Set aside.
After 20 minutes remove the shortbread from the oven and sprinkle on the chocolate chips. Wait 1-2 minutes for the chocolate chips to soften and then spread them gently with an off-set spatula to cover the shortbread crust.
Pour the pecan mixture on top of the chocolate. Return to the oven and bake for 12-15 minutes or until the pecan mixture is set. Remove from the oven and immediately run a knife around the edges to prevent the bars from sticking to the side of the baking dish. Let cool completely before cutting and serving.
moreluck
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Easy Crockpot Cake
By Ceezie on December 19, 2011
"Another great recipe from the fix it and forget it cookbook. They recommend 3 1/2- 4 qt crock pot. Tip: The experts at our local fruit farm recommend baking with McIntosh, Honeycrisp, Jonathan, or Granny Smith apples."
Ingredients
By Ceezie on December 19, 2011
- Prep Time: 15 mins
- Total Time: 4 hrs 15 mins
- Servings: 8-10
"Another great recipe from the fix it and forget it cookbook. They recommend 3 1/2- 4 qt crock pot. Tip: The experts at our local fruit farm recommend baking with McIntosh, Honeycrisp, Jonathan, or Granny Smith apples."
Ingredients
- 6 cups fresh apples, peeled and sliced ( or 2 16-oz. cans apples, sliced (undrained, not pie filling)
- 18 1/4 ounces pkg. spice cake mix
- 1/2 cup butter, melted
- 1/2 cup pecans, chopped
- Spray interior of slow cooker with nonstick cooking spray.
- Spoon apples and their juice into slow cooker, spreading evenly over the bottom. Sprinkle with dry spice cake mix.
- Pour melted butter over dry mix. Top with chopped pecans.
- Cook on Low 3-5 hours, or until a toothpick inserted into topping comes out dry. Serve warm from cooker.
moreluck
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moreluck
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Old Fashion Baked Rice Pudding
By Irishcolleen on January 09, 2012
About This Recipe
"This is a very economical dessert that is very easy to make and oh, so delicious! It was a favorite in my family. When baked, it will form a yummy custard on the top. Best when made with 1 day old left-over rice that has been refrigerated. Mmmmm!
"
Ingredients
By Irishcolleen on January 09, 2012
About This Recipe
"This is a very economical dessert that is very easy to make and oh, so delicious! It was a favorite in my family. When baked, it will form a yummy custard on the top. Best when made with 1 day old left-over rice that has been refrigerated. Mmmmm!
"Ingredients
- 1 1/2 cups cooked rice
- 2 1/2 cups milk
- 3 large eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup raisins
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- Preheat oven to 325 degrees friend. Lightly grease a 2 quart glass baking dish.
- In a large bowl, stir together all ingredients. Spray bottom and sides of baking dish with cooking spray to prevent sticking.
- Spoon into prepared 2 quart baking dish.
- Place baking dish in a large pan; pour water into the pan to a depth of 1-inch or until water reaches bottom of baking dish.
- Bake for 1 1/2 hours, or until lightly browned and set.
- Cool slightly and spoon into serving dishes.
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Just a Cake
By Chef #1352632 on January 11, 2012
About This Recipe
"This heaven-on-earth cake is from bakerella.com and is to die for. http://www.bakerella.com/just-a-cake/"
Ingredients
By Chef #1352632 on January 11, 2012
About This Recipe
"This heaven-on-earth cake is from bakerella.com and is to die for. http://www.bakerella.com/just-a-cake/"
Ingredients
- Chocolate Cake
- 1 1/2 cups all-purpose flour
- 2/3 cup natural unsweetened cocoa
- 1 1/2 cups sugar
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup milk
- 2/3 cup hot water
- 1 1/2 cups butter
- 1 teaspoon vanilla
- 6 cups powdered sugar
- 4 -8 tablespoons milk
- 2/3 cup semi-sweet miniature chocolate chips, if desired
- 3/4 cup heavy cream
- 1/4 cup butter
- 3/4 cup semisweet chocolate morsels
- For the Cake:.
- Preheat the oven to 350 degrees friend.
- Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to the size on the bottom of each pan and grease the paper. Dust pans with cocoa.
- Sift dry ingredients together and place in a large mixing bowl.
- Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
- Scrape down the sides of the bowl and add hot water and mix together.
- Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
- Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.
- For the Frosting:.
- Beat the butter in a mixer until smooth.
- Add vanilla and mix until combined.
- Add the powdered sugar in several additions, scraping down the sides after each addition.
- Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
- Note: if you want your frosting whiter without using shortening, add a little white icing color to tint.
- For the Ganache:.
- Heat cream and butter in a saucepan until melted and remove before it starts to boil.
- Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
- Let cool until thick and pourable.
- The ganache can take a bit to thicken. You can make it before the buttercream to save time. Just use a wire whisk to stir it every few minutes and keep it smooth.
- To assemble:.
- Trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom-side up on the cake stand. Mix about 2/3 cup mini-morsels with about 1 cup of frosting. Spread frosting on the top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch any excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over the center of cake. Pour just enough to start dropping down the sides.
moreluck
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moreluck
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Betty's Breakfast Cookies
By Kerena on January 18, 2012
"While on an annual camping trip a dear friend made this cookies for our Potluck Breakfast and they were a hit! I have yet to make them that someone does not ask for the recipe! She did not list servings or yield so they are guesstimates based on my recollection."
Ingredients
By Kerena on January 18, 2012
- Prep Time: 15 mins
- Total Time: 45 mins
- Serves: 6, Yield: 12 cookies
"While on an annual camping trip a dear friend made this cookies for our Potluck Breakfast and they were a hit! I have yet to make them that someone does not ask for the recipe! She did not list servings or yield so they are guesstimates based on my recollection."
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 eggs
- 1 cup flour
- 1/4 teaspoon baking soda
- 10 slices bacon, cooked and crumbled
- 2 cups corn flakes
- 1/2 cup raisins
- Preheat oven to 350 degrees.
- Beat butter and sugar together until creamy; beat in the egg.
- Add flour and baking soda;mix well.
- Stir in bacon, cornflakesand raisins.
- Drop by rounded Tablespoon onto ungreased baking sheet, 2" apart .
- Bake for 15-18 minutes or until lightly browned.
- Best served warm.
- To make ahead of time,bake them and then put them in the refrigerator.
- Microwave them on a paper towel until warm before serving.
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Cinnamon Noodle Kugel
CDKitchen
Ingredients:
cooking spray
4 ounces Neufchatel cheese
4 ounces fat-free ricotta cheese
1/2 cup sugar
4 eggs
1 cup skim or low-fat milk
1/2 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
8 ounces dry egg noodles, cooked according to package directions
additional ground cinnamon, optional
Directions:
Preheat oven to 350 degrees friend. Evenly coat a 1 1/2-quart casserole dish with cooking spray.
In large bowl, beat together cheeses until light and fluffy. Gradually beat in sugar until thoroughly blended. Beat in eggs, one at a time, until blended. Gradually beat in milk, butter, and cinnamon until smooth. Stir in noodles.
Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired.
Bake until thermometer inserted near center registers at least 160 degrees friend and kugel is light golden brown, about 35 to 40 minutes. Allow to cool 10 minutes before serving.
CDKitchen
Ingredients:
cooking spray
4 ounces Neufchatel cheese
4 ounces fat-free ricotta cheese
1/2 cup sugar
4 eggs
1 cup skim or low-fat milk
1/2 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
8 ounces dry egg noodles, cooked according to package directions
additional ground cinnamon, optional
Directions:
Preheat oven to 350 degrees friend. Evenly coat a 1 1/2-quart casserole dish with cooking spray.
In large bowl, beat together cheeses until light and fluffy. Gradually beat in sugar until thoroughly blended. Beat in eggs, one at a time, until blended. Gradually beat in milk, butter, and cinnamon until smooth. Stir in noodles.
Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired.
Bake until thermometer inserted near center registers at least 160 degrees friend and kugel is light golden brown, about 35 to 40 minutes. Allow to cool 10 minutes before serving.
moreluck
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moreluck
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Great Fudge Cake
What You Need
1
pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1
pkg. (2-layer size) chocolate cake mix
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4
eggs
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup oil
1/2
cup water
1
tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2
Tbsp. PLANTERS Sliced Almonds
Make It
HEAT oven to 350°friend.
CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE COOL WHIP and remaining chocolate squares in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Keep refrigerated.
What You Need
1
pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1
pkg. (2-layer size) chocolate cake mix
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4
eggs
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup oil
1/2
cup water
1
tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2
Tbsp. PLANTERS Sliced Almonds
Make It
HEAT oven to 350°friend.
CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE COOL WHIP and remaining chocolate squares in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Keep refrigerated.
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golden ticket member
Easy Orange Waffles With Honey-Orange Syrup
Ingredients:
***Waffles***
4 cups biscuit baking mix
2 2/3 cups milk
4 tablespoons vegetable oil, or shortening -melted
2 tablespoons orange peel, grated
2 egg
1 1/2 cup nuts, finely chopped
***Honey Orange Syrup***
2 cups honey
6 tablespoons orange juice
6 tablespoons butter or margarine
Directions:
Beat baking mix, milk, oil, orange peel, and egg with hand beater until smooth. Stir in nuts.
Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully. Serve with Honey-Orange Syrup.
For Honey-Orange Syrup: Heat honey, juice, and butter just until warm.
Ingredients:
***Waffles***
4 cups biscuit baking mix
2 2/3 cups milk
4 tablespoons vegetable oil, or shortening -melted
2 tablespoons orange peel, grated
2 egg
1 1/2 cup nuts, finely chopped
***Honey Orange Syrup***
2 cups honey
6 tablespoons orange juice
6 tablespoons butter or margarine
Directions:
Beat baking mix, milk, oil, orange peel, and egg with hand beater until smooth. Stir in nuts.
Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully. Serve with Honey-Orange Syrup.
For Honey-Orange Syrup: Heat honey, juice, and butter just until warm.
moreluck
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moreluck
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Chocolate-Caramel Cream Pie (Happy 100th Oreo)
What You Need
18
OREO Cookies, finely crushed (about 1-1/2 cups)
3
Tbsp. butter, melted
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
Tbsp. caramel ice cream topping
1
cup thawed COOL WHIP Whipped Topping
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2
cups cold milk
Make It
COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.
What You Need
18
OREO Cookies, finely crushed (about 1-1/2 cups)
3
Tbsp. butter, melted
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
Tbsp. caramel ice cream topping
1
cup thawed COOL WHIP Whipped Topping
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2
cups cold milk
Make It
COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.
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Butterscotch Brownies
INGREDIENTS:
1 1/4 cup brown sugar (packed)
2/3 cup butter or margarine (softened)
2 eggs, beaten
2 teaspoons vanilla extract
1 1/3 cup quick cooking rolled oats
1 1/3 cup flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups butterscotch chips
2 cups chopped nuts
DIRECTIONS:
Heat oven to 350 degrees friend.
In a large mixing bowl, beat butter and brown sugar until fluffy. Add eggs and vanilla and blend well. Add remaining ingredients; mix well.
Spread into greased 9x13" baking pan. Bake 25 minutes at 350 degrees friend. Cool. Cut into bars.
INGREDIENTS:
1 1/4 cup brown sugar (packed)
2/3 cup butter or margarine (softened)
2 eggs, beaten
2 teaspoons vanilla extract
1 1/3 cup quick cooking rolled oats
1 1/3 cup flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups butterscotch chips
2 cups chopped nuts
DIRECTIONS:
Heat oven to 350 degrees friend.
In a large mixing bowl, beat butter and brown sugar until fluffy. Add eggs and vanilla and blend well. Add remaining ingredients; mix well.
Spread into greased 9x13" baking pan. Bake 25 minutes at 350 degrees friend. Cool. Cut into bars.
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