br>This is the original recipe.
2 5 lbs bags
and came up with this recipe.
You can use it
Use Sure-Jell and double the amount of juice called for in the jelly recipe.
Add syrup and sugar called for plus 1 cup.
Make according to jelly recipe.
In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
Run all ingredients, except mayonnaise and Karo syrup, through a meat grinder. Add the mayonnaise and Karo syrup to the blend and mix with a spoon until ingredients are uniformly incorporated. Refrigerate.
Serve cold on fresh buns or bread along with leaf lettuce.
Combine, shake and let settle 4 hours before using.
Store covered in refrigerator to extend shelf life, then allow to warm before using.
Joy and Karo work best.
Other brands do not work as well.
Combine all dry ingredients then add Karo syrup and mix thoroughly.
Line a small pan with wax paper and pack the mixture firmly into pan.
Melt milk chocolate and spread over top of mixture and refridgerate until firm. At least one hour.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Add
all
ingredients, except the Karo syrup.
Low boil for 10
minutes
and
simmer until it thickens.
Keep a small dish in the
freezer
and test a little in the dish until the thickness is what you want.
Then add the Karo syrup and mix. Put
in jars and cool.
This will keep in the refrigerator for quite
a
few weeks. It if changes texture, place in a pan of hot water.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Roll crust on pastry cloth or lightly floured bread wrapper. Spread crust on pizza pan; make sure that there are no holes in crust.
Mix ingredients except for Karo syrup and pour into unbaked crust.
Dribble syrup over top of mixture.
Bake at 375\u00b0 for about 30 minutes or until top is crusty.
Serves 8 to 12.
Cream sugar and shortening with vanilla.
Add syrup and eggs. Continue beating.
Fold in half of flour, baking powder and half of milk.
Add remaining flour and milk.
Pour into two 8-inch cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Cool.
Frost with Karo frosting.
Melt margarine.
Stir in sugar, eggs, Karo syrup, vanilla, chopped pecans and chocolate chips.
Pour in pie shell.
Put whole pecans in pie mix, then bake at 325\u00b0 for 1 hour.
Sift together flour, salt and baking soda.
Beat butter until soft and creamy.
Add Karo syrup and sugar.
Add sifted dry ingredients and mix thoroughly with hands until stiff dough is formed.
Shape into 3 rolls.
Wrap in wax paper; chill in refrigerator 3 or 4 hours or until firm enough to slice.
Slice about 1/8-inch thick.
Place on ungreased cookie sheet.
Bake in hot oven (400\u00b0) for 10 minutes.
Makes about 8 dozen 2-inch cookies.
Simmer berries over low heat. Strain for juice. Cool. (Should make 2 cups juice.) Combine the juice, sugar and Karo syrup. Stir until dissolved. Boil 15 to 20 minutes, stirring once in a while. Put in jars. Refrigerate.
Line a 12 x 17-inch pan with finely chopped nuts.
Grate Hershey bar and sprinkle 1/2 over nuts.
Boil sugar, butter, Karo syrup and vanilla to hard crack stage at 350\u00b0, stirring constantly.
Pour mixture over nuts and chocolate.
Sprinkle rest of Hershey bar and more nuts.
Press down.
Let cool.
Mix sugar and cornstarch.
Add eggs, one at a time.
Beat well. Add sugar, salt, Karo syrup and vanilla.
Then melt butter and mix well.
Pour in unbaked crust.
Bake at 350\u00b0 for first 10 minutes, then at 250\u00b0 until done or point of knife comes out clean.
Put all ingredients together except peanut butter.
Bring to a boil for 1 minute.
Remove from heat.
Add peanut butter; mix well.
Use a blender for smooth syrup.