LaDonna Pardue
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• Eggs
• Pinch of salt
• 1/2 cup dark brown sugar
• 1 tsp vanilla
• 1 Tbsp flour
• 2 Tbsp butter
• 1 cup white Karo® syrup
• 1 cup pecans

Beat eggs slightly, add flour, salt and butter (chip up small); blend. Add sugar, Karo® syrup, vanilla and pecans. Blend well. Pour into crust and bake at 325 degrees until firm in middle.

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