#2664 - Puffed Rice Balls

(by Aunt Faye [Herman] Minier)

1/2 cup Kayro corn syrup
1/2 cup King syrup molasses
1/2 cup white sugar
2 TBSP butter
2/3 of small box Quaker puffed rice cereal
2 TBSP apple cider vinegar

Place puffed rice in a glass bowl. In a saucepan add corn syrup. molasses, white sugar and cider vinegar--cook/stir over medium heat until boiling. Once boiling, cook/stir until temperature of mixture reaches 300 degrees (hard crack stage). Remove from heat--add butter--stir until melted and smooth. Cool mixture slightly (until it stops bubbling). Pour the hot mixture over the puffed rice--stir well. Cool slightly, then shape the mixture into balls and place them in a buttered cake pan. Cool completely.

#2568 - Sweet Butterscotch Glaze

(by Shirley McNevich)

6 TBSP Domino's dark brown sugar
2 TBSP + 2 tsp. Eagle brand sweetened condensed milk
1 1/2 tsp. Kayro corn syrup
4 TBSP butter
1/8 tsp. vanilla
a pinch of salt
a pinch of baking soda

In a saucepan over medium heat add brown sugar, condensed milk, corn syrup and butter--cook/stir until boiling. Once boiling, cook/stir for 3 minutes. Remove from heat--add vanilla, salt and baking soda--stir quickly until mixed, then continue stirring until everything is dissolved and smooth. Drizzle over plain cake, cookies, coffee cake, etc. If you want the glaze thicker, let it stand for a few minutes and stir again before drizzling.

#2225 - Pecan Pie Bars

(by Shirley McNevich)

1 1/2 cups flour
1 stick softened butter
1/4 cup Domino's dark brown sugar (packed)
3 eggs
3/4 cup Kayro corn syrup
3/4 cup white sugar
2 TBSP butter (melted)
2 tsp. vanilla
1 - 11oz. bag Nestle's semi-sweet chocolate chunks (NOT bits)
1 1/2 cups chopped pecans

In a bowl add flour, softened butter and brown sugar--mix with a pastry blender until it forms crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 12-14 minutes or until lightly brown--set aside. In a mixer add eggs and white sugar--beat. Add corn syrup, melted butter and vanilla--beat. Remove bowl from mixer--add chocolate chunks and chopped pecans--stir until mixed. Pour mixture over the warm baked crust. Bake at 350 degrees for 25 minutes or until set. Cool completely. Cut into bars or squares.

#1999 - German Chocolate Walnut Bars

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 1/2 sticks Parkay margarine
4oz. Baker's German sweet chocolate
1 cup Kayro corn syrup
3 beaten eggs
1 1/2 tsp. vanilla
1 1/2 cups chopped black walnuts

In a bowl add flour, 1/2 cup white sugar and 1/2 cup of the Parkay--mix with your hands or with a pastry blender to make crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture into the bottom of the greased pan. Bake at 350 degrees for 20 minutes. Microwave the chocolate and the the 1 cup of Parkay (according to box directions)--stir until smooth. Add corn syrup and 1/2 cup white sugar--stir. Add beaten eggs--stir. Add vanilla--stir. Pour chocolate mixture evenly over the hot baked crust. Sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30 minutes or until chocolate mixture is set. Cool completely. Cut into bars or squares.

#1842 - Chocolate Coconut Fudge

(by Shirley McNevich)

2 1/4 cups white sugar
3/4 cup Carnation evaporated milk (NOT condensed)
2 - 6oz. bags Nestle's semi-sweet chocolate bits
1/3 cup Kayro corn syrup (light or dark)
2 TBSP butter
1 tsp. vanilla
1 cup Baker's angelflake coconut

In a saucepan over medium/low heat add white sugar and evaporated milk--stir constantly and cook to 238 degrees on a candy thermometer. Remove from heat--add chocolate bits, Kayro, butter and vanilla--stir until smooth and creamy--all chocolate should be melted. Add coconut--stir. Line an 8" square pan with foil. Pour the fudge mixture into prepared pan--smooth the top with a spatula. Cool completely, then refrigerate until cold. Cut into squares after removing the foil.

#1725 - Pecan Cheesecake Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 - 9" unbaked pie crust dough
Topping: 3 eggs; 1 1/4 cups chopped pecans; 3/4 cup Kayro corn syrup; 2 tsp. white sugar; 1 tsp. vanilla

In a mixer add cream cheese, 1/4 cup white sugar--beat. Add 1 egg, 1 tsp. vanilla and salt--beat until smooth. Spray a pie plate with Pam--insert pie dough, spray inside of pie dough with Pam and flute the edges. Pour the cream cheese mixture into the pie dough. Sprinkle the chopped pecans on top of the batter. In a bowl add 3 eggs--beat. Add corn syrup, 2 tsp. white sugar and 1 tsp. vanilla--stir with a whisk until mixed. Pour the corn syrup mixture evenly over the top of the pecans. Bake at 375 degrees for 40 minutes or until inserted knife comes out clean.

#1377 - Butter Crunch Candy

(by Shirley McNevich)

4 sticks butter
2 cups white sugar
1/4 cup water
2 TBSP Kayro corn syrup
2 cups Diamond walnuts (cut into large pieces--NOT chopped)
1 - 8oz. Hershey's milk chocolate bar
1/2 cup finely chopped pecans

Grate the whole unwrapped chocolate bar using a grater--set aside. In a saucepan over low heat add butter--melt and stir. Add white sugar, water and corn syrup--cook and stir constantly and cook to hard crack stage (300-310 degrees). Remove saucepan from heat and add large walnut pieces--stir. If it gets oily on top when you add the walnuts, return saucepan to heat and cook to hard crack stage again. Pour the mixture on to a greased 10 x 15 pan (one with a lip) and smooth it out with the back of a spoon. Sprinkle the grated chocolate evenly over the whole top of the candy and spread it with the back of a spoon. Sprinkle the chopped pecans evenly over the top of the melting chocolate and gently pat the chopped pecans down into the chocolate with the back of a spoon. Cool completely, then use the handle of a table knife to crack the candy into pieces.

#1125 - White Pecan Pie

(by Bernice Merrill - friend)

1 cup white (clear) Kayro corn syrup
1 cup Domino's dark brown sugar
3 eggs
1/3 tsp. salt
1/3 cup Parkay margarine
2 tsp. vanilla
1 cup chopped pecans
1 unbaked pie dough

In a mixer add eggs and brown sugar--beat. Add Parkay--beat. Add salt and vanilla--beat. Add corn syrup--beat until smooth. Remove bowl from mixer--add chopped pecans and stir with a spoon. Spray Pam on a 9" pie plate. Insert pie dough and spray the inside of the pie dough with Pam--flute the edges of the pie dough. Pour the batter into the pie dough. Bake at 350 degrees for 45-55 minutes--test by inserting knife. If knife comes out clean, it's done.