Enjoy these great recipes using one or more of Alaga brand Syrups and Hot Sauce.  These recipes were submitted by some of our loyal consumers.

Alaga Chocolate Pecan Pie

Alaga Chocolate Pecan Pie

2/3 c. Alaga Cane Syrup

1/2 c. butter or margarine (1 stick)

4 eggs

1 tsp. vanilla

1 (9 inch) unbaked pie shell

1/2 c. sugar

dash salt

1/4 c. flour

1 (6-oz.) pkg. chocolate chips

1 c. pecans


In a small saucepan, combine the Alaga Cane Syrup, sugar and salt over medium heat until sugar is melted and mixture comes to a boil.  Remove from heat.  Stir in butter until melted.  Set aside to cool slightly.  In a large bowl, combine the eggs, flour and vanilla, mixing with a wire whisk until smooth.  Add the warm syrup mixture in the bowl in a slow, steady stream, constantly beating the contents of the bowl as you pour.  Spread the chocolate chips in the bottom of the unbaked pie shell, then cover with pecans. Pour the filling mixture evenly over the top.  Bake at 325 degrees for 1 hour and 20 minutes or until the filling is set.  Cool on a wire rack.

Blueberry-Pecan Cobbler

Alaga Blueberry-Pecan Cobbler

4 pints blueberries (fresh or frozen)

1 1/2 c. sugar

1/2 c. all-purpose flour

1/3 c. water

2 T. lemon juice

1/2 tsp. ground cinnamon

1/4 c. Yellow Label Syrup

1 tsp. vanilla extract

1 (15 oz.) pkg. refrigerated piecrust´s

1/2 c. chopped pecans (toasted)


Bring the first 8 ingredients to a boil in a saucepan over medium heat, stirring until sugar dissolves.  Reduce heat to low: cook, stirring occasionally for 10 minutes.  Spoon half of blueberry mixture into a lightly greased 8 inch square pan.  Roll 1 piecrust to 1/8 inch thickness on a lightly floured surface.  Cut it into an 8 inch squares and place over the blueberry mixture.  Sprinkle with pecans.  Bake at 475 degrees for 10 minutes.  Spoon the remaining blueberry mixture over the baked crust.  Roll the remaining piecrust to 1/8 inch thickness and cut into 1 inch strips.  Arrange them in a lattice design over the mixture.  Bake at 475 degrees for 10 minutes or until golden brown.  Serve with vanilla ice cream if desired.

Alaga-Pecan Crisps
Alaga Granny´s Shoofly Pie

Alaga Granny´s Shoofly Pie

2 (9 inch) unbaked pie shells



1 c. granulated sugar

2 c. water

1 c. Alaga Cane Syrup

4 tsp. all-purpose flour

1 tsp. vanilla extract


Preheat oven to 350 degrees in a medium heavy saucepan, stir together the sugar, water, Alaga Cane Syrup and flour to blend thoroughly.  Heat over medium heat stirring frequently.  Boil 5 minutes, stirring constantly.  Remove from heat and stir in vanilla. Pour the filling into the 2 pie crusts.  Set aside.



1/2 c. land or vegetable shortening

2 c. all-purpose flour

1 c. granulated sugar

1 tsp. baking soda

1 tsp. cream of tarter


In a small mixing bowl use fingers to work together the lard, flour, sugar, soda and cream of tarter.  Sprinkle the toppings over the tops of each pie.  Bake for approximately 30 minutes or until filling is set and crust is nicely browned.

Alaga Butter Pecan Baklava

Alaga Pecan Baklava

1 lb. Phyllo pastry sheets

1 c. melted butter

1/4 c. dark brown sugar

2 c. pecan pieces

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

1 c. boiling water

1 c. Alaga Cane Syrup

2 T. lemon juice

1 tsp. vanilla extract


Preheat oven to 400 degrees.  Spray the bottom and sides of an 8 X 10 oven bake pan with non stick cooking spray.  Divide the Phyllo dough in half.  Layer half of the dough in the pan, sheet by sheet, brushing every other sheet with butter.  Fold the ends of the dough under to fit the pan if necessary.  Combine brown sugar, pecan pieces, cinnamon and nutmeg.  Spread over pastry.  Cover with remaining pastry, brushing every other sheet generously with melted butter, including the top layer.  Using a very sharp knife cut through all the layers of pastry to bottom of pan to form 20 (2 inch) squares.  Place in oven and bake for 15 minutes.  Reduce heat to 325 degrees.  Bake 45 to 60 minutes or until golden brown. While pastry is baking, stir the Alaga Cane Syrup, lemon juice and vanilla extract into hot water.  Cool completely.  Remove pastry from oven when done and carefully pour off any butter that may be left in the pan.  Pour syrup mixture over pastry and allow to cool in pan.  Yield-10 servings.

Alaga Pecan Crisps

1/2 cup Alaga Cane Syrup 
2 tablespoons butter, melted 
1/3 cup chopped pecans 
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 
2 1/2 teaspoons confectioners' sugar 


  • Heat the oven to 400°F. Stir the Alaga Cane Syrup, butter and pecans in a small bowl.

  • Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cup

  • Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.

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