00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
Mix buttermilk, sugar, salt and shortening. Crumble yeast into mixture. Stir well. Mix in 2 1/2 cups flour or enough to make a dough that handles easily. Turn out on floured surface and let rest 10 minutes. Knead well for 3 to 5 minutes. Shape into rolls. Roll in butter (melted). Put in pan and let rise 1 to 1 1/2 hours. Bake at 450\u00b0 for 15 minutes or until brown. Makes 15 rolls.
For the whipped praline butter, beat the butter in
n 3 batches, alternating with buttermilk, until combined. Transfer to prepared
o creamed mixture alternately with buttermilk, beginning and ending with flour
et cool.
3. Beat buttermilk and next 3 ingredients at
o creamed mixture alternately with buttermilk, beginning and ending with flour
ixture. Beat in half the buttermilk and all the Frangelico, then
n mixture; pour in cold buttermilk. Using a fork, bring dough
n another medium bowl. Whisk buttermilk, egg, and vanilla in another
nd cool.
Combine the buttermilk, eggs, baking soda and vanilla
nd serve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook
Praline: Combine ingredients, mixing well then set aside.
Combine dry ingredients, mixing well then set aside.
Combine pumpkin, buttermilk, oil, egg and marmalade, mixing well.
Combine pumpkin mixture with dry ingredients, mixing well.
Spoon batter into greased muffin pans or into paper muffin cups, filling 3/4 full.
Spoon praline mixture over batter.
Bake at 400 degrees for 18 to 20 minutes, checking for doneness by inserting toothpick into middle and coming out clean.
Cool in pan 2 to 3 minutes before removing.
To make Pecan Praline Powder:
Prepare a jelly
FOR THE PRALINE BACON:
Place a rack
Blend sugar, flour and salt together.
Add the egg, then the lemon juice, raisins and buttermilk.
Mix thoroughly.
Pour into unbaked pie shell.
Sprinkle the Praline Topping evenly over filling.
Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce heat to 350\u00b0 and bake 25 to 30 minutes longer.
Cool.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.
and let cool.
Beat buttermilk and next 3 ingredients at
ntil combined. Gradually stir in buttermilk until thoroughly combined.
Place
reamed
mixture alternately with buttermilk, beginning and ending
with