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Hickory Nut Pie/Cake


3 cups white sugar
2 1/4 cups light karo syrup
5 tablespoons flour
1 cup cold water
5 tablespoons butter melted
2 1/2 cups hickory nuts
10 eggs beaten
3 unbaked pie shells

Beat eggs, add remaining ingredients. Pour in unbaked pie shell.
Bake at 350 degrees for 40 minutes. Makes 3 large pies.


Hickory Nut Cake

3 eggs separated
1 1/2 cups sugar
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup Wesson oil
1 cup water
vanilla or maple flavoring
3/4 cup hickory nuts

Beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until
stiff and glossy. In separate bowl sift remaining sugar, flour, baking
powder and salt. Add oil, water, egg yolks and flavoring. Beat until
smooth. Fold in meringue. Add nuts last. Bake in loaf or layer pans at
350 degrees.