Boil sugar, water and syrup until it spins a thread.
Add raw peanuts, a pinch of salt and butter.
Cook until it spins another thread.
Remove from heat.
Add soda and stir, pour at once in shallow pan and spread to desired thickness.
When cooled, bend pan until candy releases pan.
Break into pieces.
Slightly beat eggs.
Mix in sugar, Golden Eagle syrup, salt and margarine.
Sprinkle pecans in.
Preheat oven at 350\u00b0 and bake for approximately 45 minutes.
Combine eggs, sugar, syrup, vanilla and salt.
Sprinkle nut meats in unbaked pie shell and filling.
Bake in moderate oven for about 55 minutes.
Combine eggs, sugar, syrup, vanilla and salt.
Sprinkle nuts in unbaked pie shell and add filling.
Bake at 350\u00b0 for 30 to 40 minutes or until mixture doesn't adhere to knife.
Combine sugar, syrup, salt, oleo and vanilla and mix well. Add vinegar and mix well.
Mix in eggs and pecans; stir well. Pour into pie shell.
Bake in preheated oven at 350\u00b0 for about 45 minutes.
Beat eggs and add butter, sugar, syrup and vanilla.
Pour into 9-inch unbaked pie shell; sprinkle pecans over filling.
Bake in a 350\u00b0 oven approximately 40 minutes.
Makes 2 pies.
Mix peanuts, sugar, salt and syrup (Yellow Label or Golden Eagle syrup is great) together in a microwave bowl.
Cook on High for 8 minutes in microwave until bubbling and peanuts are browned. Quickly stir in butter and vanilla and cook 3 minutes more. Remove from microwave and add baking soda making sure you stir quickly until mixture is foamy.
Pour immediately onto a greased cookie sheet.
Cool 15 minutes or longer and break apart.
Store in airtight container.
Makes 1 pound.
Cream margarine; add sugar and cream until light and fluffy. Add eggs, syrup and salt; beat well.
Pour into unbaked pie shell and bake on lower shelf of oven at 350\u00b0 for approximately 45 minutes or until set.
(I use deep pie shells; this makes two nice pies.
I use Golden Eagle syrup.)
Mix sugar, flour and syrup.
Add butter, then well beaten eggs. Add pecans and flavoring.
Pour into unbaked pie shells and bake at 350\u00b0 for 45 minutes.
Makes 2 pies.
Beat eggs, sugar and syrup.
Add salt, vanilla and oleo.
Mix well.
Sprinkle 1 cup of pecans in pie shell.
Pour mixture over nuts.
Bake at 325\u00b0 until firm.
Preheat oven and cookie sheet to 350\u00b0.
Stir sugar into eggs until dissolved.
Add syrup, butter, vanilla and nuts.
Pour into pie crust.
Bake on cookie sheet for 45 minutes at 350\u00b0.
old through mixture.
Combine Golden Syrup and lemon juice and divide
br>In large bowl, combine Eagle Brand, milk and vanilla. Add
our counter).
Add the syrup and enough milk to make
-5 minutes or until golden and toasted.
Transfer to
nd pour in the maple syrup; stir well.
Cover to
archment paper.
Place the golden syrup, sugar, milk and raisins in
e apricots in dessert wine syrup, remove peel from orange with
he milk, egg, melted butter & golden syrup, then add this mixture to
aper.
Place butter, sugar, syrup, honey and 1/4 cup