3 eggs
1/2 cup sugar
1 cup Golden Eagle Syrup
1/4 teaspoon salt
1 teaspoon vanilla
2 Tablespoons melted butter
1 cup chopped pecans
1 deep dish 9-inch unbaked pie shell

 
Slightly beat eggs, mix in sugar, Golden Eagle Syrup, salt, vanilla and butter. Sprinkle pecans in unbaked pie shell and add filling. Bake in preheated oven at 350 degrees for approximately 45 minutes.
Note: Pie will thicken as it cools.

For Chocolate Pecan Pie: Increase sugar to one cup. Combine 1/4 cup of cocoa with butter and follow recipe above.

2 cans (16 oz.) pork & beans
1/4 to 1/2 cup Golden Eagle Syrup
1/2 teaspoon garlic salt
1 medium onion, chopped
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared mustard

Mix all ingredients and pour into greased 3-quart pan or casserole. Bake at 325 degrees for 35-45 minutes. Stir occasionally.

Variations: Mix with beans: (1) one pound ground beef, (crumbled, cooked and drained); (2) one pound chopped franks; (3) 5-6 slices bacon (fried crisp) crumbled over top; (4) place strips of bacon on top while cooking.

1 cup Golden Eagle Syrup
3 Tablespoons prepared mustard
1/2 teaspoon ground ginger
1/2 cup firmly packed brown sugar
Dash ground cloves

In 2-quart sauce pan combine all ingredients. Stirring constantly, bring to boil over medium heat and boil 5 minutes. Brush frequently on ham during last 1/2 hour of baking.
Makes 1 cup.

1/3 cup finely chopped onion
3 Tablespoons margarine
1/3 cup Golden Eagle Syrup
1/3 cup vinegar
1 cup ketchup
2 teaspoons prepared mustard
1 Tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic salt

Saute onion in margarine. Add remaining ingredients and cook on low to medium heat for 30 minutes or to desired thickness.

1/2 cup margarine
1 cup firmly packed brown sugar
1/4 cup Golden Eagle Syrup
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla
3 quarts popped corn
1 cup nuts (optional)

Mix margarine, brown sugar and Golden Eagle Syrup in heavy sauce pan. Bring to boil and boil for 5 minutes on low to medium heat. DO NOT STIR. Add soda, salt and vanilla and mix. Pour over corn and nuts; stir until well coated. Spread on cookie sheet and bake at 275 degrees for 45 minutes; stir every 15 minutes.

2 sticks corn oil margarine
1 cup Golden Eagle Syrup
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup nuts, chopped
1 cup raisins

Cream margarine with Golden Eagle Syrup and sugar, add eggs and vanilla. Mix dry ingredients and add to syrup mixture. Add oats, nuts and raisins. Mix well. Drop by teaspoonfuls onto baking sheet. Bake to golden brown at 375 degrees, 12 to 15 minutes. Remove from sheet at once.
Makes 4 dozen.

1/2 cup Golden Eagle Syrup
1/3 cup evaporated milk
2 (8 oz.) pkgs. semi-sweet chocolate
2 teaspoons vanilla
1/4 cup confectioners sugar, sifted
1 cup chopped nuts (optional)

Grease 8 x 8 x 2 inch pan. In 2-quart saucepan stir Golden Eagle Syrup and milk. Add chocolate. Stirring constantly, cook over medium-low heat. Stir in vanilla; add confectioners sugar. With wooden spoon, beat until smooth. Stir in nuts. Spread in pan. Chill 2 hours or until firm.
Makes 25 (1 1/2-inch) squares.