My Recipe Collection

Golden Syrup Walnut Pie
by Karo

Prep time: 20 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie

3 eggs
1 1/2 cups light corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 9-inch unbaked pie crust
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Preheat oven to 350°F.

Beat eggs lightly with a fork in a medium bowl. Add corn syrup, butter, vanilla and salt; stir until well blended. Add nuts; stir. Pour into pie crust. bake for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Raisin Walnut Pie
by Karo
Prep time: 20 minutes
Bake time: 40 to 50 minutes
Yield: 1 pie

3 eggs
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 cup dark corn syrup
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped walnuts
1 9-inch unbaked pie crust
Prepared caramel topping, optional
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Preheat oven to 350°F.

Beat eggs slightly with a fork in a medium bowl. Add brown sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add raisins and walnuts; stir. Pour into pie crust. Bake for 40 to 50 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Drizzle with caramel topping, if desired.

Festive Winter Salad with Walnuts and Apples

10 oz any European-style salad mix, washed
1 thinly sliced tart apple
4 oz blue cheese, crumbled
1 cup walnut halves
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt and pepper to taste
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1. Combine salad, apples, walnuts and blue cheese.

2. Whisk together oil and vinegar; pour over salad.

3. Add salt and pepper to taste then toss well. Serve immediately.

Yield: 6 servings
Prep time: 10 minutes

Title: Fudge

Description:
Fudge by Jim Lenz (my dad). The way we made it when we were kids.

Ingredients:
3 Cups sugar (Heaped if you want more)
3 Heaping tablespoons of Cocoa (Regular Tablespoon. Not measuring spoon). 2/3 cup.
Pinch of salt
1 1/2 cups of milk (Maybe a little more if you heap the sugar) We always used canned milk (half milk half water).
4 Tablespoons of margarine (!/2 tablespoon if you put peanut butter in.)
1 teaspoon of vanilla
Optional- Two big heaping tablespoons of peanut butter (Same as for the cocoa) or about 3/4 cup of chopped walnuts.

Directions:
(1)Combine cocoa, sugar and salt. Use a good sized pan because it will boil over (one with a handle so you can hold on to it while beating) .
(2)Stir in milk.
(3)Bring to a boil as quick as possible stirring frequently. (the quicker you melt the sugar the less likely the fudge will be sugary)
(4)Cook without stirring until it gets to 232 degrees or until a small amount forms a firm soft ball in cold water. We always used the soft ball method. You can tell when it is getting done it will cook down or you can run and ask your Mother like we did..
(5)Remove from heat; drop in butter and peanut butter if you are using it. Cool to lukewarm without stirring. You can set the pan in cold water to speed this up.
(6)Add vanilla and nuts if you are using them and beat until mixture thickens and starts to lose its gloss and then quickly pour it into a buttered pan and cut into squares.
(7)If you get in a hurry and it doesn’t harden you can put it back in the pan and cook it some more. If you have cooked it too much you might not be able to pour it out and it will be hard.
(8)If that doesn’t work you just throw it out and start over. Have fun.
(9)You will know when it is just right. You will need two glasses of water with every piece.

Number Of Servings:One

Preparation Time:Too long

Cranberry Fruit Conserve
Copyright 2002, Barefoot Contessa Parties!, All rights reserved

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 cups
User Rating: 5 Stars

Episode#: IG1B12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved