Kentucky Derby Pie

Kentucky Derby Pie

Unbaked pie shell

2 slightly beaten eggs

1 stick cool melted butter (I use butter)

1 c. sugar

1/2 c. flour

1 c. pecans, chopped coarsely

1 c. semi-sweet chocolate chips

1 tsp. vanilla

Mix eggs with butter. Add sugar and flour. Mix additional ingredients and pour into unbaked pie shell. Bake at 375 degrees for 40-45 minutes. Serve warm

Oatmeal Carmelitas

Oatmeal Carmelitas

The best bar recipe - hands down!!

Prep Time:

30 minutes

Ready In:

2 hours 55 minutes

Ingredients:

Base

2  cups All purpose Flour

2  cups quick-cooking oats

1 1/2  cups packed brown sugar

1  teaspoon baking soda

1/2  teaspoon salt

1 1/4  cups butter, softened

FILLING

1  (12.25-oz.) jar (1 cup) Caramel Ice Cream Topping  (can use fat free)

3  tablespoons  All Purpose Flour

1  cup (6 oz.) semisweet chocolate chips

Preparation Directions:

1. Heat oven to 350°F. Grease 13x9-inch pan with shortening, or spray

with CRISCO(r) Original No-Stick Cooking Spray. In large bowl, beat

base ingredients with electric mixer on low speed until crumbly.

Reserve half of crumb mixture (about 3 cups) for topping. Press

remaining crumb mixture in bottom of pan.

2. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel

topping and 3 tablespoons flour.

3. Sprinkle chocolate chips and nuts over partially baked base.

Drizzle evenly with caramel mixture; sprinkle with reserved crumb

mixture.

4. Bake 18 to 22 minutes longer or until golden brown. Cool completely

in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or

until filling is set. For bars, cut into 6 rows by 6 rows. Store in

tightly covered container.

Yield:

36 bars

Pecan Pie

Pecan Pie

My mother makes this every holiday and it's always a hit.


Prep Time:  5 minutes
Bake Time:  60 to 70 minutes
Chill Time:  2 hours 
Yield:  8 servings

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

1. Preheat oven to 350°F.



2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.



3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.



4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.



5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.



6. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.



7. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.



8. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Recipe from Karo (http://karosyrup.com/recipe_details.asp?id=485)