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Ultimate Chocolate Chip Cookies
Card 1 Front:
ULTIMATE CHOCOLATE CHIP COOKIES CRISCO
3/4 cup butter Crisco shortening
1¼ cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. Heat oven to 375 degrees. Place sheets of
Card 1 Back:
foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk and
vanilla in large bowl. Beat at medium speed
of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, salt, and baking soda. Mix
into creamed mixture just until blended.
Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 de-
grees for 8-10 minutes for chewy cookies, or
1 for crisp cookies. DO NOT OVERBAKE! Cool
2 minutes on baking sheet. Remove cookes
to foil to cool completely.
Makes about 3 dozen cookies.
---
# Ultimate Chocolate Chip Cookies
*Recipe by Crisco*
*Makes about 3 dozen cookies*
## Ingredients
- 3/4 cup butter Crisco shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
## Instructions
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F for 8–10 minutes for chewy cookies, or longer for crisp cookies. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. -
Rich Pecan Pie
RICH PECAN PIE LOG CABIN SYRUP
1½ cups Log Cabin Syrup
¼ cup (½ stick) margarine
¼ cup sugar
1½ cups pecan halves
1 unbaked 9-inch pie shell
3 eggs, slightly beaten
1 teaspoon of vanilla
Dash of salt
Heat oven to 375 degrees.
Combine syrup, margarine and sugar in sauce-
pan. Bring to boil; boil gently 5 minutes, un-
covered, stirring occasionally. Cool slightly.
Card 1 Back:
Place pecans in pie shell. Mix eggs, vanilla,
and salt in bowl. Gradually stir in cooled
syrup mixture. Pour over pecans in pie shell.
Bake 35-40 minutes or until knife inserted
near center comes out clean. Cool on wire
rack.
Makes 8 servings.
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# Rich Pecan Pie
*Log Cabin Syrup*
*Makes 8 servings*
## Ingredients
- 1 1/2 cups Log Cabin Syrup
- 1/4 cup (1/2 stick) margarine
- 1/4 cup sugar
- 1 1/2 cups pecan halves
- 1 unbaked 9-inch pie shell
- 3 eggs, slightly beaten
- 1 tsp vanilla
- Dash of salt
## Instructions
1. Heat oven to 375°F.
2. Combine syrup, margarine, and sugar in a saucepan. Bring to a boil; boil gently 5 minutes, uncovered, stirring occasionally. Cool slightly.
3. Place pecans in the pie shell.
4. Mix eggs, vanilla, and salt in a bowl. Gradually stir in the cooled syrup mixture. Pour over pecans in the pie shell.
5. Bake 35–40 minutes or until a knife inserted near the center comes out clean.
6. Cool on a wire rack. -
Oatmeal Peanut Butter Cookies
Card 1 Front:
OATMEAL PEANUT BUTTER COOKIES QUAKER
1½ cups firmly packed brown sugar
1 cup chunky peanut butter
3/4 cup margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups 3MINUTE BRAND QUICK OATS
1½ cups all-purpose flour
½ teaspoon baking soda
1 12-ounce package (2 cups) semisweet chocolate
pieces
4 teaspoons shortening
2/3 cup pecans
Card 1 Back:
In large mixer bowl beat brown sugar, peanut
butter and margarine until light and fluffy;
blend in water, egg and vanilla. Add oats, flour
and soda; mix well. Chill dough until firm (a-
bout 30 minutes). Form dough into 1-inch balls;
place on ungreased cookie sheets and flatten
slightly with the bottom of a glass dipped in
sugar. Bake at 350 degrees for 8-10 minutes.
Cool.
In heavy saucepan stir together chocolate
pieces and shortening over low heat until melt-
ed. Spread ½ teaspoon chocolate mixture on each
cookie. Sprinkle with pecans. Chill until set.
Makes about 5 dozen cookies.
---
# Oatmeal Peanut Butter Cookies
*Recipe by Quaker*
*Makes about 5 dozen cookies*
## Ingredients
- 1 1/2 cups firmly packed brown sugar
- 1 cup chunky peanut butter
- 3/4 cup margarine
- 1/3 cup water
- 1 egg
- 1 tsp vanilla
- 3 cups Quaker 3 Minute Brand Quick Oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 (12-ounce) package (2 cups) semisweet chocolate pieces
- 4 tsp shortening
- 2/3 cup pecans
## Instructions
1. In a large mixer bowl, beat brown sugar, peanut butter, and margarine until light and fluffy.
2. Blend in water, egg, and vanilla.
3. Add oats, flour, and baking soda; mix well.
4. Chill dough until firm, about 30 minutes.
5. Form dough into 1-inch balls; place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in sugar.
6. Bake at 350°F for 8–10 minutes. Cool.
7. In a heavy saucepan, stir together chocolate pieces and shortening over low heat until melted.
8. Spread 1/2 tsp chocolate mixture on each cookie.
9. Sprinkle with pecans.
10. Chill until set. -
Holiday Pound Cake
Holiday Pound Cake
2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt
Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.
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# Holiday Pound Cake
## Ingredients
- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt
## Instructions
1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.
> Cake will keep several weeks if stored in a tightly covered container. -
Ice Box Cookies
Ice Box Cookies.
2 cups Dark Brown Sugar (1 #)
1 " Butter or Oleo. - (1/2 #) } creamed
2 eggs Beatin } add to above
1 tsp from Vanilla} mix ture
4 cups sifted flour
1 teaspoon soda - sc ant- } sift together 3 times
1 " cream tartar } and added to the above
1/4 " salt Alternately with 3/4 cups
Pecans meats cut up. (over)
Back:
Mix together and form into
2 Rolls.
Let stand in refrigerator
over nite and slice thin with sharp
knife.
Bake in 400° oven about 12 Min.
You can use Baking Powder if
you do not have cream tartar.
"Good Luck"
---
# Ice Box Cookies
## Ingredients
- 2 cups dark brown sugar (1 lb)
- 1 cup butter or oleo (1/2 lb)
- 2 eggs, beaten
- 1 tsp vanilla
- 4 cups sifted flour
- 1 scant tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup pecan meats, cut up
## Instructions
1. Cream together the dark brown sugar and butter or oleo.
2. Beat the eggs and add vanilla; add to the creamed mixture and mix well.
3. Sift flour, baking soda, cream of tartar, and salt together 3 times.
4. Add the sifted dry ingredients to the creamed mixture alternately with the cut-up pecan meats; mix together.
5. Form dough into 2 rolls.
6. Let stand in refrigerator overnight.
7. Slice thin with a sharp knife.
8. Bake in a 400° oven for about 12 minutes. -
Strawberry Meringue Pie Alla Lido
STRAWBERRY MERINGUE PIE
ALLA LIDO
Twelve 2-inch-square saltine crackers
(unsalted tops)
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup chopped pecans
1 bar (4 ounces) sweet cooking chocolate
1 tablespoon butter or margarine
4 cups hulled strawberries
1 cup heavy cream whipped with
2 tablespoons confectioners' sugar
With rolling pin coarsely crush crack-
ers in plastic food bag. Sprinkle 2 table-
spoons cracker crumbs on bottom of well-
greased 9-inch pie plate; reserve remaining
crumbs. In small deep bowl beat egg whites
until foamy; add cream of tartar and salt.
Beat until soft peaks form. Gradually beat
in granulated sugar 1 tablespoon at a time,
beating until very stiff and sugar is com-
pletely dissolved. Beat in vanilla just until
blended. Fold in pecans and remaining
cracker crumbs. With spatula spread over
bottom and up sides of prepared pie plate,
pushing up sides slightly above rim of pie
plate to form a shell. Bake in preheated
325° oven 30 minutes or until golden and
hard to the touch. Cool on wire rack (shell
will crack slightly on cooling). In small
saucepan over low heat melt chocolate with
butter; stir to blend. With metal spoon
drizzle chocolate mixture all over cooled
meringue shell; let set at least 15 minutes.
Reserving 2 whole strawberries for garnish,
cut remaining berries in half, larger ones
in quarters. Spoon into pie shell. Top with
dollops of whipped cream or cream piped
through pastry bag. Garnish with whole
berries. Chill until serving time. Best served
same day; cut in wedges to serve (pie will
crumble slightly). Makes 8 servings. Per
serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
44 mg chol with butter, 40 mg chol with
margarine
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# Strawberry Meringue Pie Alla Lido
*Makes 8 servings*
## Ingredients
- 12 two-inch-square saltine crackers (unsalted tops)
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 bar (4 oz) sweet cooking chocolate
- 1 Tbsp butter or margarine
- 4 cups hulled strawberries
- 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar
## Instructions
1. With a rolling pin, coarsely crush crackers in a plastic food bag.
2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
5. Beat in vanilla just until blended.
6. Fold in pecans and remaining cracker crumbs.
7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
9. Cool on a wire rack (shell will crack slightly on cooling).
10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
13. Top with dollops of whipped cream or cream piped through a pastry bag.
14. Garnish with the 2 reserved whole berries.
15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). -
Chocolate Pecan Truffles
CHOCOLATE PECAN TRUFFLES
1 cup chocolate morsels
½ cup sour cream
1½ cups pecans, chopped
fairly fine but not
pulverized
2½ cups vanilla wafers or
cake crumbs, finely
crushed
½ cup confectioners' sugar,
sifted
1 tablespoon grated orange
rind
⅓ cup orange juice,
approximately
½ cup unsweetened cocoa
powder, sifted
Melt chocolate and sour cream
in top of a double boiler over sim-
mering water. Stir until smooth,
then chill until mixture is barely
pliable.
Take a small amount, about half
a teaspoon, and roll into a ball with
your fingers. If chocolate is chilled
enough, this is easy. Continue to
make balls of all the chocolate, then
refrigerate until firm. These are the
centers of the truffles.
over
Back:
Mix together pecans, vanilla
wafers, confectioners' sugar, grated
orange rind and juice, using a food
processor if possible. Use just
enough orange juice to moisten and
hold together mixture, no more.
Roll chocolate balls in it and
then between your palms to make
them firm. Roll finally in cocoa
powder, shaking off excess. Refrig-
erate until serving time. Makes
about 48 truffles.
---
# Chocolate Pecan Truffles
*Makes about 48 truffles*
## Ingredients
- 1 cup chocolate morsels
- 1/2 cup sour cream
- 1 1/2 cups pecans, chopped fairly fine but not pulverized
- 2 1/2 cups vanilla wafers or cake crumbs, finely crushed
- 1/2 cup confectioners' sugar, sifted
- 1 Tbsp grated orange rind
- 1/3 cup orange juice, approximately
- 1/2 cup unsweetened cocoa powder, sifted
## Instructions
1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable.
2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles.
3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more.
4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm.
5. Roll finally in cocoa powder, shaking off excess.
6. Refrigerate until serving time. -
Vacie's Blueberry Jello
Vacie's Blueberry Jello
1 pkg. frozen blueberries, thawed and drained (save juic
1-15 oz can crushed pineapple drained (save juice)
1 cup pineapple and blueberry juice (add
enough water to make a full cup)
1 6 oz pakage blackberry jello
2 cups boiling water
Dissolve jello in boiling water. Add pineapple and
blueberry juice. Fold in fruit and pour into mold.
Place in refrigerator and let set.
Topping:
1 8 oz pkg cream cheese (room temperature)
1/4 c sugar 1/2 cup chopped pecans
1 tsp vanilla Blend together and spread over jello
1/2 pint sour cream Refrigerate till ready to serve.
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# Vacie's Blueberry Jello
## Ingredients
### Jello Layer
- 1 pkg frozen blueberries, thawed and drained (save juice)
- 1 can (15 oz) crushed pineapple, drained (save juice)
- 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
- 1 pkg (6 oz) blackberry Jell-O
- 2 cups boiling water
### Topping
- 1 pkg (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 pint sour cream
- 1/2 cup chopped pecans
## Instructions
### Jello Layer
1. Dissolve Jell-O in boiling water.
2. Add pineapple and blueberry juice.
3. Fold in drained fruit and pour into mold.
4. Place in refrigerator and let set.
### Topping
1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
2. Spread over set jello.
3. Refrigerate until ready to serve. -
Pacific Pie / Pecan Pie
Pacific Pie
1# can salmon, dash of pepper
1/2 tsp salt, 1 egg beaten, ½ c finely
diced sweet pickle, 1½ c fresh bread
crumbs, ½ (6oz) can mushroom sauce
1/3 c. liquid (fish liquid plus water)
2 hard cooked eggs, finely chopped, 2 (6 oz)
cans mushroom sauce heated.
Drain salmon, reserving liquid. Discard
skin & bones. Flake fish. Blend with remaining
ingredients except eggs & 2 cans of mushroom sauce
Back:
Pack mixture into greased 8 inch
round pie pan. Bake in moderate
oven (350 degrees about 40 min. or until
pie is lightly browned & firm. Cut into
serving wedges garnish with hard cooked
eggs and serve with hot mushroom sauce
6 servings.
Pecan Pie Bake in 1 crust
pie unbaked.
1 c sugar
3 eggs well beaten
1 c syrup then add your pecan
---
# Pacific Pie and Pecan Pie
*Two recipes on one card*
---
# Pacific Pie
*Serves 6*
## Ingredients
### Filling
- 1 lb can salmon, drained (reserve liquid)
- 1/2 tsp salt
- Dash of pepper
- 1 egg, beaten
- 1/2 cup sweet pickle, finely diced
- 1 1/2 cups fresh bread crumbs
- 1/2 of a 6 oz can mushroom sauce (approximately 3 oz)
- 1/3 cup liquid (reserved salmon liquid topped up with water)
- 2 hard cooked eggs, finely chopped
### Serving Sauce
- 2 cans (6 oz each) mushroom sauce, heated
## Instructions
1. Preheat oven to 350°F. Grease an 8 inch round pie pan.
2. Drain salmon, reserving liquid. Discard skin and bones. Flake fish into a large bowl.
3. Add salt, pepper, beaten egg, sweet pickle, bread crumbs, mushroom sauce, and 1/3 cup liquid (salmon liquid topped up with water). Mix until well blended.
4. Fold in chopped hard cooked eggs.
5. Pack mixture firmly into prepared pie pan.
6. Bake at 350°F for approximately 40 minutes until lightly browned and firm.
7. Cut into wedges and garnish with additional sliced hard cooked egg if desired.
8. Serve with heated mushroom sauce spooned over each wedge.
## Editor's Notes
- **Mushroom sauce** appears twice in different roles — 1/2 of a 6 oz can is incorporated into the filling as a binder and flavor base; 2 full 6 oz cans are heated separately as a serving sauce. The same bottled mushroom sauce referenced in the Cheese Spread for Canapés and Bran Meat Cakes recipes elsewhere in this collection. Modern substitute: Worcestershire sauce in the filling; a simple cream of mushroom sauce for serving.
---
# Pecan Pie
*Baked in 1 unbaked pie crust*
## Ingredients
- 1 unbaked 9" pie crust
- 3 eggs, well beaten
- 1 cup sugar
- 1 cup corn syrup (light or dark Karo)
- 1 to 1 1/2 cups pecan halves
- 2 Tbsp butter, melted (see Editor's Notes)
- 1 tsp vanilla (see Editor's Notes)
- Pinch of salt (see Editor's Notes)
## Instructions
1. Preheat oven to 350°F.
2. Beat eggs well in a large bowl.
3. Add sugar and corn syrup; mix until well combined.
4. Stir in melted butter, vanilla, and salt.
5. Fold in pecans.
6. Pour filling into unbaked pie crust.
7. Bake at 350°F for 50 to 60 minutes until filling is set and does not jiggle when gently shaken.
8. Cool completely before slicing — filling sets fully as it cools. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week. -
Graham Pecan Pie
Graham Pecan Pie
14 graham crackers (1½ cups) crushed
1 cup sugar
½ cup coarsely broken pecans
1 teasp. baking powder
¼ teasp. salt
1 teasp vanilla
3 eggs - separated.
Roll crackers fine - add sugar nuts, bk. pow. salt
and vanilla. Stir in beaten egg yolks. Mix well. Beat
whites until they hold peaks. Fold into 1st mixture. Pour
into buttered pie pan. Bake 325°. 35 min. garnish whip cream
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# Graham Pecan Pie
## Ingredients
- 14 graham crackers (1 1/2 cups), crushed
- 1 cup sugar
- 1/2 cup coarsely broken pecans
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 3 eggs, separated
## Instructions
1. Roll crackers fine.
2. Add sugar, nuts, baking powder, salt, and vanilla.
3. Stir in beaten egg yolks. Mix well.
4. Beat egg whites until they hold peaks.
5. Fold egg whites into first mixture.
6. Pour into buttered pie pan.
7. Bake at 325° for 35 minutes.
8. Garnish with whipped cream. -
Candied Sweet Potato
Candied Sweet Potato
2 c sweet Potatoes 1 Cup coarsely chopped
1 tbsp butter pecans on top
2 eggs, beaten
3/4c light Br sugar 375° - 3/4 hr
1 C evap. milk
1/2 C Dr. Corn Syrup
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
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# Candied Sweet Potato
## Ingredients
- 2 cups sweet potatoes
- 1 Tbsp butter
- 2 eggs, beaten
- 3/4 cup light brown sugar
- 1 cup evaporated milk
- 1/2 cup dark corn syrup
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup coarsely chopped pecans (on top)
## Instructions
1. Combine sweet potatoes, butter, beaten eggs, light brown sugar, evaporated milk, dark corn syrup, ginger, cinnamon, salt, and nutmeg.
2. Place in a baking dish and top with coarsely chopped pecans.
3. Bake at 375° for 3/4 hour.