I found both the cookbook put out by our local rural church ladies and the one my aunt wrote. Here are 2 family recipes you might like:
Divinity
3 c. sugar
3/4c white corn syrup
3/4 c hot water
2 egg whites, stiffly beaten
1 tsp vanilla
1 c pecans, chopped
Boil sugar, syrup and water in a heavy saucepan until mixture reaches 235 (softball stage) on a candy thermometer, only stirring enough to dissolve the sugar. No stirring after that.
With the mixer on, stream in half the sugar over the egg whites. Return the remaining mixture to the heat and cook to almost hardball (250 degrees). Mix into egg white mixture and add vanilla and nuts and beat until nearly cold. Drop by teaspoon on to waxed paper and allow to cool. Do not store in an airtight container. This recipe never fails- even on a rainy Louisiana day.
Grandma's Syrup Cake
2 c flour
1 c Steen's Pure Cane Syrup
1 c dark brown sugar
2 eggs
1/2 c cooking oil
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1 tsp orange zest
1 c Chopped Pecans or Pecan halves (optional)
1/2 c hot (nearly boiling) water
Preheat oven to 300. Mix all ingredients except hot water. Oil a cast iron skillet. Mix the hot water with the other ingredients, poor immediately into the cast iron skillet and bake for one hour. You can decorate with pecan halves before or after baking. Serve from the cast iron skillet.
Personal note: My grandmother used to make this every year for my uncle's birthday. I love it!