#3774 - Easy Caramel Corn

(by Alma Russell - friend)

3 - 3.5oz. bags Chester's Puffcorn Butter Puffed Corn Snacks (a Frito/Lay product found in the snack food aisle)
2 sticks butter
2 cups Domino's dark brown sugar (packed)
1/2 cup Kayro dark corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

In a saucepan over medium heat add the butter, brown sugar, and dark corn syrup--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add baking soda and vanilla--stir well. Dump all of the puffed corn into a large foil roasting pan. Drizzle the hot caramel mixture over the puffed corn while stirring. Keep stirring until coated. Bake at 225 degrees for 1 hour, stirring every 15 minutes.

#3108 - Crispy Oatmeal Cookies

(by Becky Lynn Mohr - friend)

1 cup flour (sift after measuring)
3/4 tsp. baking soda
1 cup Crisco shortening
1 egg
2 tsp. vanilla
1 tsp. cinnamon
1 cup white sugar
1 TBSP Kayro dark corn syrup
1 tsp. salt
1/3 cup Baker's angelflake coconut
1 cup raisins (optional)
1 cup Quaker quick oats

In a saucepan add the raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco and white sugar--beat. Add egg, vanilla, cinnamon and salt--beat. Add baking soda--beat. Add corn syrup--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins, coconut and the oats--stir to mix. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

#2748 - Christmas Toffee

(by Shirley McNevich)

2 cups Quaker quick oats
1/2 cup butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1 1/2 tsp. vanilla
1/3 cup Kayro dark corn syrup
1 1/2 cups Nestle's semi-sweet chocolate bits (melted)
1 cup very finely chopped roasted peanuts

In a bowl add oats and melted butter--stir. Add brown sugar, salt, vanilla and corn syrup--stir well. Press the mixture firmly into the bottom of a greased fudge pan (7" x 11"). Bake at 450 degrees for 12 minutes. Cool completely, then refrigerate until cold. Invert the fudge pan on to a cutting board and tap the bottom of the pan until the mixture falls out. Melt 1/2 of the chocolate bits according to bag directions and spread it over the top of the candy mixture. Sprinkle 1/2 of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Melt the rest of the chocolate and spread it over the opposite side of the candy mixture. Sprinkle the rest of the chopped peanuts over the melted chocolate. Cool completely, then refrigerate until cold. Break the mixture into pieces to serve. Keep refrigerated.

#2644 - Dark Pecan Bars

(by Shirley McNevich)

Crust: 2 cups flour; 1/2 cup Domino's powdered sugar; 2 sticks softened butter
Batter: 3 eggs; 1 cup white sugar; 1 cup Kayro dark corn syrup; 1 tsp. vanilla; 1 TBSP flour; 2 TBSP butter (melted); 1 cup chopped pecans

Crust: in a bowl add 2 cups flour, powdered sugar and 2 sticks butter--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 12-15 minutes. In a mixer add eggs and white sugar--beat. Add corn syrup and vanilla--beat. Add 1 TBSP flour, melted butter and chopped pecans--beat. Spread the batter over the hot baked crust. Bake at 350 degrees for 25-30 minutes or until lightly brown on top. Cool completely. Cut into bars or squares.

#2445 - Coconut Molasses Cake

(by Shirley McNevich)

1 cup white sugar
3 cups flour
3/4 cup Crisco shortening
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup boiling water
3/4 cup Brer Rabbit green label baking molasses
1/4 cup Kayro dark corn syrup
Topping: 10 TBSP Domino's dark brown sugar; 6 TBSP softened butter; 4 TBSP cream; 1 - 7oz. bag Baker's angelflake coconut

In a mixer add white sugar, Crisco and eggs--beat. Add baking soda and baking powder--beat. Remove bowl from mixer--add boiling water, baking molasses and corn syrup--stir. Add flour--stir until mixed. Pour batter into a greased 9 x 13 cake pan. In a bowl add brown sugar, softened butter, cream and coconut--stir until well mixed. Sprinkle the topping mixture all over the batter. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely.

#2234 - Peanut Pie

(by Shirley McNevich)

2 beaten eggs
1 cup Kayro dark corn syrup
1 tsp. vanilla
1 cup white sugar
2 TBSP butter (melted)
1 cup chopped peanuts
1 unbaked pie crust dough

Grease a pie plate--spread pie dough in the pie plate, flute the edges and spray the inside of the dough with Pam. In a bowl add beaten eggs, dark corn syrup, vanilla, melted butter and white sugar--mix well. Add chopped peanuts-stir until mixed. Pour mixture into pie dough. Bake at 350 degrees for 45 minutes to 1 hour or until firm.

#2223 - Coconut Oatmeal Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 eggs
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
3/4 cup Kayro dark corn syrup
3/4 cup Quaker quick oats
1 cup milk
1 cup Baker's angelflake coconut

Grease a pie plate, insert the dough, flute the edges of the dough and spray the inside of the dough with Pam. In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add Kayro syrup and milk--beat. Add oatmeal--beat. Remove bowl from mixer--add coconut and stir until mixed. Pour batter into the unbaked pie dough. Bake at 350 degrees for 45 minutes. Cool completely, then refrigerate until cold.

#2002 - Cake Mix Pecan Bars

(by Shirley McNevich)

1 box Duncan Hines white OR chocolate cake mix
1/4 cup softened butter
1 beaten egg
Filling: 3 eggs; 3/4 cup Domino's dark brown sugar (packed); 3/4 cup Kayro dark corn syrup; 1 tsp. vanilla; 1 1/4 cups chopped pecans

Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix from the box--set aside. In a bowl add the rest of the cake mix, softened butter and one beaten egg--stir until it makes crumbs. Spread all of the crumb mixture on the bottom of the cake pan. Lightly press down the crumb mixture all over using the back of a spoon. Bake at 350 degrees for 12 minutes. Filling: in a bowl add 3 eggs, brown sugar, corn syrup and vanilla--stir. Add the 1 cup of reserved cake mix--stir just until mixed--it will be lumpy. Pour the filling over the baked crust. Sprinkle the pecans evenly over the top of the filling. Bake at 350 degrees for 25-30 minutes or until filling is set. Cool completely. Cut into bars or squares.

#1927 - Fudge Gingerbread Cake

(by Shirley McNevich)

1 cup white sugar
2 eggs
1 cup dark Kayro syrup
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground cloves
3 tsp. baking soda
1/2 cup Crisco shortening
1/2 cup softened butter
5 cups flour
1 cup Brer rabbit green label baking molasses
2 cups hot water
Frosting: 1 cup white sugar; 1/2 cup Hershey's cocoa; 1/4 cup milk; 4 TBSP softened butter; dash of salt; 1 tsp. vanilla

In a mixer add 1/2 cup softened butter and Crisco--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add Kayro and molasses--beat until smooth. Add cinnamon, ginger, ground cloves, 1 tsp. salt and baking soda--beat. Add hot water--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, cocoa, milk, 4 TBSP softened butter and dash of salt--over low heat stir/bring to a boil. Once boiling, boil for 1 minute. Remove from heat--add vanilla and keep stirring until smooth. Frost the cake. Cool completely.

#1873 - Mock Pecan Pie

(by Shirley McNevich)

1 unbaked pie dough crust
1/4 cup softened butter
1/2 cup white sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1 cup Kayro dark corn syrup
3 eggs
1 cup Quaker quick oats

Spray a pie plate with Pam--insert pie dough, flute the edges and spray the inside of the dough with Pam. In a mixer add butter and white sugar--beat. Add eggs--beat. Add cinnamon, ground cloves and salt--beat. Add corn syrup--beat. Add oats--beat. Pour batter into to the pie dough. Bake at 350 degrees for 45-50 minutes.

#1794 - Frozen Pumpkin Pie

(by Shirley McNevich)

1 cup Libby's canned pumpkin
1/2 cup Kayro dark corn syrup
1/2 tsp. salt
1/4 to 1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup heavy whipping cream
1/4 cup white sugar
1 - 9" Keebler graham cracker crust
1 pint good quality vanilla ice cream (softened)

In a bowl add pumpkin, corn syrup, salt, ginger, nutmeg and cinnamon--stir until mixed--set aside. In a mixer add whipping cream--beat. Add white sugar--beat. Pour whipping cream mixture into the pumpkin--stir with a spoon. Spread the softened ice cream on the bottom of the graham cracker crust. Spread the pumpkin mixture over the top of the ice cream. Freeze overnight. Remove from freezer 10 minutes before slicing.

#1786 - Chocolate Pecan Bars

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 1/4 cup white sugar; 1/2 cup cornstarch; 3/4 cup softened butter
Filling: 1 1/4 cups Kayro dark corn syrup; 1 1/4 cups white sugar; 4 beaten eggs; 1/4 tsp. salt; 2 tsp. vanilla; 1 1/2 cups pecans (chopped); 1 cup Nestle's semi-sweet chocolate bits

Crust: in a bowl add flour, 1/4 cup white sugar, and cornstarch--stir. Add softened butter--mix until it makes crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes or until lightly browned. Filling: in a bowl add beaten eggs and white sugar--stir. Add corn syrup, salt and vanilla--stir. Add pecans and chocolate bits--stir. Pour filling over the crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely, then cut into bars or squares (if you cut it too soon, the filling will ooze out).

#1063 - Cinnamon Bun Biscuits

(by Shirley McNevich)

2 TBSP butter (melted)
1/4 cup Domino's dark brown sugar
1/4 tsp. cinnamon
1/4 cup Kayro corn syrup (dark)
1/2 cup chopped pecans OR chopped walnuts
1/2 cup raisins
1 tube Pillsbury country style biscuits

Place raisins in a saucepan--cover with water and bring to a boil, then cook for 5 minutes--drain the raisins and set aside. Add butter to a mug--microwave until melted. In a bowl add melted butter, brown sugar and cinnamon--stir. Add Kayro--stir. Grease an 8" or 9" square pan (2" deep). Spread cinnamon mixture in the bottom of the greased pan. Sprinkle chopped nuts evenly on the bottom of the pan. Sprinkle raisins on top of the nuts. Remove biscuits from tube and separate them--arrange biscuits on top of raisins in the pan (it's ok if they touch each other). Bake at 400 degrees for 15 minutes. Remove from oven, let them stand for 5 minutes. After 5 minutes place a cake plate upside down on top of the pan and invert them on to the plate.

#993 - Montgomery Pie

(by Aunt Hazel [Haupt] Herman)

Makes TWO pies.

Cake: 2 eggs; 2 cups white sugar; 1/2 cup softened butter; 1 cup milk; 3 tsp. baking powder; 1 1/2 tsp. cream of tartar; 1 tsp. baking soda; 3 1/2 cups flour
Bottom: 1 egg; 1 tsp. vanilla; 1 whole lemon; 1 cup white sugar; 1 cup dark Kayro corn syrup; 1 cup water; 2 TBSP flour

You need two 10" pie doughs--make your own or buy them frozen. Spray two deep 10" pie plates with Pam. Place one pie dough in each pie plate--flute the edges and spray the insides with Pam. In a mixer add cake ingredients a few at a time and beat after each--once all ingredients have been added, beat until smooth--set aside.

Bottom: in a bowl add 1 egg--beat with a fork. Add 1 cup white sugar--stir. Add Kayro--stir. Squeeze the juice from the lemon and add to the bowl--stir. Remove as much of the lemon rind as you can with a grater and add to the bowl--stir. Add vanilla, water, and 2 TBSP flour--stir well.

Pour 1/2 of the cake batter into each pie dough. Separate the lemon mixture in half. For each pie spoon lemon mixture all over the top of the cake batter (this will float to the bottom so make sure you don't spoon it all in one place--spread it out). Place pies on cookie sheets (to catch drips) and place pies on center oven rack. Bake at 375 degrees for 35-40 minutes--test with a toothpick for doneness.

#957 - Pecan Log Cookies

(by Shirley McNevich)

1 2/3 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
2/3 cup Domino's dark brown sugar (packed)
1 egg
1/2 tsp. vanilla
1/2 tsp. maple flavoring
3/4 cup halved pecans
Frosting: 1/2 cup Domino's dark brown sugar (packed), 1 TBSP Kayro dark corn syrup, 2 TBSP water, 1 cup Domino's powdered sugar

Into a bowl sift the flour, baking soda and salt--set aside. In a mixer add butter, 2/3 cup brown sugar--beat. Add egg--beat. Add vanilla and maple flavoring--beat. Add sifted ingredients that you set aside--beat. Flour your counter and roll dough into 2 or 3 dough logs (about 8 " long and 2" around). Wrap each log in Saran wrap (separately)--refrigerate them overnight. The next day remove the wrap from the dough logs and place one at a time on a cutting board. Cut into coin shaped pieces (about 1/8" wide). Repeat with all logs. Place cookies on to greased cookie sheets. Break each pecan half into a few smaller pieces and place on top of one cookie--press lightly into the cookie with the back of a spoon. Repeat with all cookies. Bake at 350 degrees for 8-10 minutes. While cookies are baking make the frosting: in a saucepan add 1/2 cup brown sugar, Kayro, 1 TBSP water--turn heat to medium. Cook and stir until boiling. Once boiling remove from heat--add 1 cup powdered sugar and 1 TBSP water--stir with a spoon until smooth. It should be the consistency of a glaze--if too thick add a little more water. Drizzle each baked cookie with 1 tsp. of the frosting.

#685 - Oatmeal Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough
1/2 cup butter
1/2 cup white sugar
1 tsp. vanilla
1/4 tsp. salt
1 cup Kayro dark corn syrup
3 eggs
1 cup Quaker quick oats (uncooked)

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the dough with Pam--set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla and salt--beat. Add Kayro and uncooked oatmeal--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 1 hour.

#484 - Upside Down Apple Cake

(by Shirley McNevich)

1/3 cup butter
1 cup packed Domino's dark brown sugar
1 tsp. cinnamon
4 medium apples (peeled, cored and sliced)--about 3 cups
1 - 18.25oz. box spice cake mix
1 stick melted butter
1 cup buttermilk
1/3 cup dark corn syrup (Kayro)
2 large eggs
1 tsp. cinnamon

Preheat oven to 350 degrees and place your oven rack in the middle of the oven. Topping: melt the 1/3 cup butter in a 10" cast iron skillet (or any 10" skillet that's 2" deep) over low heat. Remove skillet from heat and stir in the brown sugar and 1 tsp. cinnamon using a fork. Spread this mixture evenly over the bottom of the skillet. Arrange the apple slices over the butter/sugar mixture in the skillet. In a mixer, blend cake mix, 1 stick melted butter, buttermilk, dark corn syrup, eggs and 1 tsp. cinnamon--beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy. Pour the batter over the top of the apples in the skillet. Place the skillet in the oven and bake at 350 degrees for 40-45 minutes--bake until the cake rises high in the skillet (it will spring back when lightly pressed with your finger when it's done). Remove skillet from oven and run a sharp knife along the edges--carefully flip upside down on to a serving plate. Serve warm.