Tag Archives: karo syrup

Margaret’s Pecan Pie

This recipe is simple and easy to make; it actually makes two 8-9 inch pies, but then with the good taste, you might need the extra pie.

pecan pie 006

Margaret was Marlys’s step-mother, and grew up on a ranch in western Texas. Her mother taught her to cook, and all her recipes are fairly simple and straight forward. Mother and daughter use to cook for all the cow-hands, so there was always lots of very simple foods. Margaret passed many of those recipes on to Marlys. Again, I think you will find this recipe simple, easy to make, but with all the taste that the cow-hands enjoyed.

Margaret’s Pecan Pie

(Margaret McBryde)

  • 1 cup granulated sugar
  • 6 eggs, beaten
  • 2 cups dark Karo (1 bottle)
  • 1/2 cup butter (1 stick)
  • 1 teaspoon vanilla
  • 2 pie crusts/shells
  • 3 cups pecans, either halves or chopped

Mix together well sugar, eggs, Karo, butter and vanilla. Into two raw (unbaked) pie shells put the pecans (1 1/2 cup in each shell).

Pour filling over nuts, making sure nuts are soaked. Bake 350 degrees for 40 – 45 minutes or until set.

Karo Lace Cookies

This is certainly a very different kind of cookie, and it has its own way of forming into the lace pattern.

karo lace 001

Karo Lace Cookies

Ingredients:

  • 1 cup sifted flour
  • 1 cup flaked coconut
  • 1/2 cup karo clear syrup
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Mix flour and coconut together. Combine syrup, sugar and butter and bring to a boil over medium heat. Remove from heat and gradually stir in the flour/coconut mixture. Add vanilla.

Drop onto foil covered cookie sheets by scant teaspoons at least 3″ apart. Bake for 8 – 10 minutes. Cool 3 minutes on rack until foil may be easily peeled off.

If desired, you may roll cookies at this time to make cones.

Place on absorbent paper to cool completely. Makes about 4 dozen.

I didn’t try to roll the cookies into a cone, although that would be an interesting decoration filled with small candies such as rum balls or truffles.

Again, the recipe seems very complete and was simple to make. The trick is in peeling the cookies of the foil when they have cooled. If the are not completely cooled, you will need to slowly work through the still sticky part of the cookie; they peel more easily once they have cooled, but then they will be too stiff to roll into cones.