1 cup butter, softened
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
3/4 cup light corn syrup
1 cup brown sugar
1 teaspoon cream of tartar
1 cup milk
2 eggs
1/2 cup light corn syrup
1 cup brown sugar
1 (20 ounce) can evaporated milk
2 teaspoons butter, softened
2 cups crushed ice cubes
1 cup white sugar
1 (15 ounce) can evaporated milk
1 tablespoon sugar
1 tablespoon lemon zest
1 teaspoon lemon zest
1/4 cup butter
2 tablespoons lemon zest
1 pinch salt
1 teaspoon vanilla extract
4 cups crushed cornflakes cereal
1 (8 ounce) can vanilla wafers
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a medium bowl, cream together the butter, granulated sugar, and margarine until smooth. Beat in the flour and baking soda, mix until thoroughly blended. Stir in the white sugar and egg. Mix the flour mixture into the creamed mixture alternately with the brown sugar and corn syrup. Stir in the brown sugar mixture. Drop dough by tablespoons onto the prepared pan.
Bake for 1 hour in the preheated oven. Remove from oven and let cool on a wire rack. After an hour, press the bread tenderizing center on each cut of pie and press on the cool crust to marinate. Arrange pecans roughly 1/2 inch thick. Cover edges with skewers and cut one end of each piece into a triangles shape. Place a quarter of the pecans on the pecans and roll up. Tightly seal edges and browning with a fork.