do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
MAKE THE CAKE: Sprinkle 2 cups of the
urface with flour. Unroll 1 pie crust at a time, refrigerating
o 325\u00b0.
Thaw pecan pie according to package directions.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
u go to roll the cake.
8. Bake 13
20, line a 9 inch pie pan with the dough and
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ood cake according to package instructions. Fold in pumpkin pie spice and
ntil well combined. Pour over pecan pie filling and place springform pan
br>Reserve 3/4 cup cake mix for second layer. Set
Combine cake mix, melted margarine and egg, patting into pan as you would a pie crust. Bake at 350\u00b0 for 15 minutes. Remove from oven.
o 350\u00b0.
Place cake mix, melted butter and 1
Mix margarine, cake mix and 1 egg together.
Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes.
Mix brown sugar, Karo syrup and eggs, vanilla, reserved 2/3 cup of cake mixture and chopped nuts. Pour over partially baked cake.
Return to oven at 375\u00b0.
Bake until cake tests done.
Cool.
Cut into small squares.
Reserve 2/3 cup cake mix.
Melt oleo and add remaining cake mix and 1 egg.
Mix.
Put into large Pyrex dish and bake at 350\u00b0 until done.
While cake is baking, mix other ingredients (Karo, eggs, 2/3 cup reserved cake mix, brown sugar and vanilla).
Pour over first mixture; sprinkle top with crushed pecans.
Bake for another 30 minutes.
Um Um Good.
Remove 2/3 cup cake mix to be used later.
In remaining cake mix, add 1 egg and melted butter.
Mix well.
Pat into 9 x 13-inch pan sprayed with shortening.
Bake at 350\u00b0 for 20 minutes.
Let cool.
Mix corn syrup, brown sugar, eggs, vanilla, remaining cake mix and pecans.
Pour over crust and place in oven at 350\u00b0 for 30 minutes.
Cool thoroughly (maybe overnight).
Cut into bite size squares.
Mix first 3 ingredients (cake mix, oleo and egg).
Pour (pat) into a 9 x 13-inch greased pan (like pie crust).
Bake 15 to 20 minutes at 350\u00b0.
Mix remaining ingredients well.
Pour over baked cake.
Sprinkle with 1 to 1 1/2 cups pecans.
Bake 30 to 35 minutes at 350\u00b0.
When cool, cut in bars.
Better if served the next day.