2 : tb Butter Or Margarine
2 : Large Beaten Eggs
1/2 : c Dark Corn Syrup
1/3 : c Sugar
2 : ts Unbleached Flour
1/4 : ts Vanilla
Pecan : Pecan Pie Pastry Shell
1/2 : c Pecan Halves
1/2 : Butter; stick
3 : Egg
1 : c Sugar
1 : c Karo; white
3 : tb Corn meal
1 : ts Vanilla
1 : Salt; pinch
1 : c Pecans; chopped
1 : Pie shell
0: In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt
1: With mixer at low, add 1 1/2 cups very warm water
2: Beat 3 minutes at medium
3: Gradually add the rest of the flour
4: Turn out onto floured board and knead 5 minutes
5: ,Place in a greased bowl, turn greased side up
6: CVover, let rise 45 minutes to an hour
7: Punch down, turn out onto board
8: Roll pieces of dough out into pencil shapeds and knot, forming preztel shape
9: Cover, and let rise on floured obard for 30 minutes
10: Boil 1 quart water and the baking soda in a skillet
11: Put each preztel in the water and simmer 20 seconds
12: Place on well greased cookie sheet, salt and bake at 400 F for 15 minutes
13: