English Walnut Toffee Pie Recipe
Yield: 8 Servings
1 c light corn syrup
1/2 t salt
1 t vanilla
1 1/2 c walnuts,broken
1/3 c oleo,melted
1 c dark brown sugar
3 eggs,slightly beaten
PIE CRUST
1 1/3 c flour
1/3 c salad oil
1 t salt
3 T milk
ENGLISH TOFFEE
1 c sugar
3 T water
1/2 lb butter
FILLING Mix all ingredients. Pour into 9" unbaked pie shell. Top
with crushed toffee after the pie is baked. Bake 45 miutes in 350
degree oven.
PIE CRUST Place dough between 2 sheets of waxed paper. Roll out
gently until circle reaches edge of paper. Carefully peel off paper.
Gently ease and fit pastry into pan. Flute edes with fork.
TOFFEE Place ingredients i quart saucepan. Heat until butter has
melted, stirring constantly. Cook & stir for 10 minutes or until
mixture bubbles up thick and turns amber in color. Or using a candy
thermometer, it should read 320 degrees at this point. Add one
teaspoon vanilla, pour into a thin layer in buttered pan. When cool
break into pies.
This pie may be topped with whipped cream if desired. It will make 8
servings.
Grand Champion Illinois State Fair 1968
Festive Honey-Fruit Bars
1/4 c oleo,softened
1/3 c honey
2 eggs,beaten
2/3 c flour,sifted
1/2 t baking powder
1/2 t salt
1/2 c walnuts,chopped
1/4 c raisins
1 c dates,chopped
1/2 c cherries,chopped (candied or
maraschino),Drained
powdered sugar
Preheat oven to 300 degrees. Grease and flour 8" square baking pan.
In a medium sized bowl, beat oleo and honey until well mixed; beat in
eggs. In a small bowl, mix flour, baking powder and salt; add to
creamed mixture, mixing until well blended. Stir in nuts and fruit.
Pour into prepared pan. Bake in preheated oven 35 to 45 minutes or
until a wooden pick inserted into center comes out clean. Cool in pan
on a wire rack. Cut into 20 bars. Sprinkle lightly with powdered
sugar and remove from pan. Store tightly covered.
Bars will mellow and develop flavor after 1 day. makes 20 bars.
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