INGREDIENTS

3 tablespoons butter or
margarine
¥%y cup ROGERS’
GOLDEN SYRUP
2 eggs, well beaten
V4 teaspoon salt
I] teaspoon vanilla
Ya cup chopped walnuts
1 cup raisins
16 small tart shells

6 apples, pared, cored
and sliced
Ya cups ROGERS’
GOLDEN SYRUP
1 tablespoon butter

1 recipe flaky pastry
2 tablespoons butter or
margarine
Yq cup granulated sugar
2 eggs, beaten
Ya teaspoon salt
1Y%_ cups ROGERS’
GOLDEN SYRUP

teaspoon lemon juice

]
1% cups shredded coconut

Ma's Best Butter Tarts

Cream butter well; add ROGERS’
GOLDEN SYRUP, blending well. Beat
eggs and salt; add to syrup mixture.
Flavor. Lastly add nuts and raisins,
mixing well.

Fill unbaked tart shell 24’s full,
adding extra nuts to each shell if
desired. Bake at 425°F., for 8 to
10 mins.

Apple Pie

Fill pastry-lined 9-inch pie plate
with sliced apples. Drizzle ROGERS’
GOLDEN SYRUP over fruit; dot with
butter.

Adjust top crust, which has been
slit to allow for escape of steam.
Bake at 400°F for 45 minutes, or
until apples tender.

Golden Coconut Pie

Cream butter, add sugar, well
beaten eggs, salt, ROGERS’ GOLDEN
SYRUP, and lemon juice. Fold in
coconut. Pour into pastry-lined pie
plate.

Bake at 425°F for 15 minutes,
reduce to 350°F and bake 30 minutes
longer.