Sticky Nut Rolls

½ cup light corn syrup
1/3 cup packed brown sugar
3 T butter
1 T water
1/3 cup coarsely chopped pecans or walnuts
2 cups all purpose flour
1 T baking powder
½ t salt
1/3 cup shortening 
¾ cup milk
¼ cup granulated sugar
½ t ground cinnamon

In a saucepan combine syrup, brown sugar, butter, and water. Cook and stir over low heat till brown sugar dissolved; Do NOT Boil. Spread in bottom of a 9x9x2" baking pan. Sprinkle nuts over.

In a mixing bowl stir together flour, baking powder, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in Center. Add milk all at once, stirring just till dough clings together. Turn dough out onto a lightly floured surface. knead dough gently 15 to 20 strokes. Roll into a 12x10" rectangle. Combine granulated sugar and cinnamon; sprinkle over dough. Roll up jelly roll style, beginning with long side. Slice into 1" pieces. Place, cut side down, in prepared pan. Bake in a 425° oven 30 minutes or till golden. Loosen sides and invert onto a serving plate. serve warm Makes 12 rolls

Peanut Custard Pie

Pastry for a Single Crust Pie
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 t vanilla
Dash salt
1 cup peanuts
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9" pie plate. Trim pastry to ½" beyond edge of pie plate. Flute edge; do not prick pastry. Bake in 450° oven for 5 minutes. Cool thoroughly on  rack.

For filling, in mixing bowl beat eggs slightly with rotary beater. Stir in corn syrup, sugar, butter, vanilla and salt; beat with rotary beater till smooth. Stir in peanuts. Place pie shell on oven rack; pour mixture into the partially baked pastry shell. To prevent over browning, cover edge of pie with foil. Bake in 350° oven for 25 minutes more or till knife inserted off center comes out clean. Cool pie on rack before serving. Garnish pie with whipped cream. Cover, chill to store.