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Karo Nut Pie
KARO NUT PIE THE TAMPA TRIBUNE
Dough for single-crusted 9-inch pie
3 whole eggs 1 cup dark Karo syrup
2/3 c. dark brown sugar ½ TB. vanilla
1½/3 c.pecans Unsweetened whipped
cream
5 TB. butter, melted and cooled
Place pie dough in 9" pie pan and crimp or
flute edges.
Preheat oven to 425 degrees.
Beat eggs until yolks and whites are well-mixed
Add syrup, brown sugar, melted butter and va-
nilla extract. Mix well. Stir in pecans
gently, taking care not to break them. Pour
Card 1 Back:
into pie shell.
Bake 15 minutes. Reduce heat to 350 degrees.
Bake 20-25 minutes more, or until just set (in-
terior is no longer syrupy; knife inserted will
come out clean.)
Remove from oven and let cool. Serve slightly
warm, topped with unsweetened whipped cream,
if desired.
---
# Karo Nut Pie
*The Tampa Tribune*
## Ingredients
- Dough for single-crusted 9-inch pie
- 3 whole eggs
- 1 cup dark Karo syrup
- 2/3 cup dark brown sugar
- 1/2 Tbsp vanilla
- 1 1/3 cups pecans
- 5 Tbsp butter, melted and cooled
- Unsweetened whipped cream, for serving
## Instructions
1. Place pie dough in a 9-inch pie pan and crimp or flute edges.
2. Preheat oven to 425°F.
3. Beat eggs until yolks and whites are well mixed.
4. Add syrup, brown sugar, melted butter, and vanilla extract. Mix well.
5. Stir in pecans gently, taking care not to break them.
6. Pour into pie shell.
7. Bake 15 minutes. Reduce heat to 350°F.
8. Bake 20–25 minutes more, or until just set (interior is no longer syrupy; knife inserted will come out clean).
9. Remove from oven and let cool. Serve slightly warm, topped with unsweetened whipped cream, if desired. -
Cake Icing
Cake Icing
1 1/3 c sugar (When sugar
1 tb. Karo syrup and
1/2 c water water comes
1 egg white to boil add
6 marshmellows 2 tb of syrup
to beaten egg whites and
let rest of syrup boil until
spins a thread. add to
remaining whites if too stiff
Back:
add few drops of water.
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# Cake Icing
## Ingredients
- 1 1/3 cup sugar
- 1 Tbsp Karo syrup
- 1/2 cup water
- 1 egg white
- 6 marshmallows
## Instructions
1. Combine sugar, Karo syrup, and water in a saucepan. Bring to a boil.
2. When the sugar and water mixture comes to a boil, add 2 Tbsp of the syrup to beaten egg whites.
3. Let the rest of the syrup continue to boil until it spins a thread.
4. Add the remaining hot syrup to the remaining egg whites.
5. If the icing is too stiff, add a few drops of water. -
Scotch Toffee Candy
Scotch toffee Candy
½ cup Margarine
2 " oatmeal.
½ " Brn. sugar
½ " Dark. Karo.
½ tspn. salt.
½ " vanilla mix all together, cook in
H " oven - about 20 mints, ( in greased pan )
Spread with choc bits.
¼ cups chopped nuts
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---
# Scotch Toffee Candy
## Ingredients
- 1/2 cup margarine
- 2 cups oatmeal
- 1/2 cup brown sugar
- 1/2 cup dark Karo syrup
- 1/2 tsp salt
- 1/2 tsp vanilla
- Chocolate chips, for spreading
- 1/4 cup chopped nuts
## Instructions
1. Mix all ingredients together.
2. Cook in a greased pan in a hot oven for about 20 minutes.
3. Spread with chocolate chips.
4. Top with chopped nuts. -
Frosting for Cake or Pie
Frosting for
Cake or Pie - Leona-
Mrs. Parent
2 egg white
½ cy. white Karo
Beat eggs a little —
and add syrup and
beat good.
for cakes - Pies
Lemon - chocolate
white cake - chocolate
June 1922 Lawsegarding
Married to America
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# Frosting for Cake or Pie
*From Mrs. Leona Parent*
## Ingredients
- 2 egg whites
- 1/2 cup white Karo syrup
## Instructions
1. Beat eggs a little.
2. Add syrup and beat good.
## Notes
Suitable for: cakes and pies — Lemon, Chocolate, White Cake, Chocolate
*June 1922 — Lawsegarding — Married to America* -
Divinity Fudge
Divinity Fudge
2 1/2 cups sugar
2 Egg whites
1/2 cup white Karo syrup
1/2 " water
Pinch salt
1 cups chopped nuts
Cook sugar, water and salt until
it spins a thread. Pour half over
Back:
beaten eggs. Cook remaining half
until it forms a hard ball in
water. Pour over egg mixture.
Beat until stiff (usually when
it loses its shine.)
---
# Divinity Fudge
## Ingredients
- 2 1/2 cups sugar
- 2 egg whites
- 1/2 cup white Karo syrup
- 1/2 cup water
- Pinch of salt
- 1 cup chopped nuts
## Instructions (Partially Inferred)
1. Cook sugar, water, and salt until it spins a thread (230–235°F).
2. Beat egg whites in a mixer to soft peaks.
3. With mixer running, slowly pour half of the hot syrup in a thin stream over the beaten egg whites, beating vigorously and continuously throughout.
4. Cook the remaining half of the syrup until it forms a hard ball in water (260–265°F).
5. With mixer running, slowly pour the second half of the hot syrup in a thin stream over the beaten egg whites, beating vigorously and continuously throughout.
6. Beat until stiff (usually when it loses its shine).