combine sugar, brown sugar or dark Karo, corn syrup, water, butter or margarine
alves with 1 tablespoon of dark Karo syrup and set aside.
Beat
Spray casserole dish with a nonstick spray; pour in 1 can beans.
Sprinkle with dry mustard.
Add ketchup and dark Karo syrup.
Pour in second can of beans and repeat process (add brown sugar to each layer as well).
Slice bacon into 1-inch pieces; lay across top layer of beans.
Bake at 325\u00b0 for 2 hours, uncovered.
Cream shortening, vanilla and dark Karo syrup.
Add beaten egg.
Beat well.
Add pudding mix and beat again.
Measure flour, salt and baking powder.
Add to first mixture, alternating with milk.
Beat eggs and sugar thoroughly,
add syrup and mix well. Add salt and pecans.
Pour into
your
favorite
pie crust very gently.
Dot with butter or margarine on top.
Bake at 375\u00b0 for 10 minutes, then at 350\u00b0 for 35 minutes or until firm.
Cream sugar with butter or lard.
Add molasses or dark Karo syrup and eggs.
Stir in spices sifted with flour.
Last, add the boiling water in which soda is dissolved.
Bake in well-greased loaf or muffin pans at 375\u00b0 for 20 minutes and reduce heat to 350\u00b0 for 10 to 15 minutes.
The batter will be very thin.
Beat eggs well. Add white Karo and dark Karo to eggs. Melt butter and add to mixture. Blend well. Fold in chopped pecans. Pour into pie crust and bake at 350\u00b0 for about 1 hour or until medium brown and center of pie is set.
Melt the butter in a heavy saucepan.
Stir in the brown sugar.
Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
Continue boiling for a minute, stirring constantly.
Remove the pan from the heat and allow the mixture to cool slightly.
Stir in the rum, maple extract and pecans.
The sauce will thicken as it cools.
Serve slightly warm over good quality vanilla ice cream.
Should there be any left over, store it covered in the fridge.
ntil fluffy.
Add salt, karo syrup, eggs, and vanilla.
Sprinkle
Melt butter in heavy 2-quart saucepan on very low heat.
Add chocolate; stir until melted off heat.
Add Karo syrup and brown sugar; stir until smooth.
Add eggs; mix until all lumps dissolve. Fill crust or pan with pecans.
Add mixture almost to overflowing.
Bake at 350\u00b0 for about 50 minutes.
*Or substitute 1/2 cup brown sugar and 1 cup light Karo for the white sugar and dark Karo.
Drain juice from 4 cans of beans and discard juice (set beans aside).
In large skillet, mix onions, brown sugar, Karo syrup, dry mustard, onion powder, margarine and salt and pepper.
Boil for 20 minutes.
Mix with beans.
Bake in 275\u00b0 oven for 1 1/2 hours or until golden brown.
Sprinkle bacon on top and then serve.
Will serve 40.
Mix water, Karo syrup, red pepper and corn starch until smooth. Stir in soy sauce. Set aside. In a large skillet heat 2 Tbsp. oil over high heat. Add meat and garlic. Stir for 5 minutes. Remove from skillet; drain off liquid. Heat 2 Tbsp. oil; add broccoli, onions and carrots. Stir for 2 to 3 minutes until crisp (or tender, depending on how you like it). Return meat to skillet. Stir in Karo syrup sauce mix. Bring to boil, stirring constantly for 1 minute. Serve over rice.
Bring brown sugar, butter and Karo syrup to boil in microwave. Remove and immediately add baking soda and stir.
Place popcorn and peanuts in large roasting pan.
Pour syrup over popcorn and peanuts; mix well.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
When baked, put into grocery bag and shake well. Continue shaking occasionally.
Store in plastic bags or containers.
Mix together sugar, cornmeal and sugar.
Mix together eggs, margarine, Karo syrup and vanilla.
(Blender is not needed.)
Add to dry mixture.
Stir until mixed well.
Bring brown sugar, butter or oleo, Karo syrup and salt to a boil.
Cook 5 minutes.
Remove from heat and add baking soda. Pour over popped corn.
Put in 1 or 2 baking pans in a 250\u00b0 oven and bake for 1 hour.
Stir every 15 minutes.
Brown ground beef, bacon and onion.
Add and mix red beans, pork and beans, chili beans and brown beans.
Add brown sugar, catsup, barbecue sauce, mustard, molasses or Karo syrup, salt and pepper.
Bake at 350\u00b0 for 1 hour.
Boil potatoes until tender.
Peel off skins while still hot. Mash potatoes with fork and add butter and brown sugar.
Mix well. Add Karo syrup and cinnamon to taste.
Put in a 350\u00b0 oven for 20 minutes.
Remove and add miniature marshmallows on top.
Place back in oven to brown top of marshmallows.
Delicious.
Mix sugar, Karo syrup and cold water.
Cook to 242\u00b0 on candy thermometer.
Stir occasionally.
Remove from heat; add butter and peanuts.
Continue cooking to 292\u00b0.
Remove from heat and add 1 rounded teaspoonful baking soda.
Mix quickly and pour onto buttered pan or pans.
Cool slightly and pull until thin.
Cool. Break into pieces and store in airtight container.
Beat eggs slightly.
Add sugar and stir.
Stir in Karo syrup. Add melted margarine and vanilla.
Put pecans in bottom of unbaked crust.
Pour filling over pecans and bake at 350\u00b0 for about 30 to 35 minutes.
(This does better in a crust that is not considered deep-dish.)