ack.
For the chocolate praline filling, place granulated sugar and
br>Cool cookies on wire rack.
To make the praline frosting
Melt shortening in 2-quart saucepan.
Add remaining ingredients, except frosting, and mix well.
Spread in greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool slightly in pan on rack.
Spread with Praline Frosting.
When cool, cut into bars.
Makes about 2 1/2 dozen.
or 10 minutes, then transfer cookies to wire racks and cool
irm.
Transfer the firm praline to a heavy plastic bag
irtight container.
Note: Original recipe called for 1 Tablespoon whiskey
have even altered this recipe and used ground almonds).
o 350 degrees F.
Praline:.
In a small heavy
Make cashew praline: In a heavy skillet cook
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.
owl stir together the crushed cookies and pecans; stir in the
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Wait 5 minutes before transferring cookies to a wire rack.
or overnight.
CRUSHED HAZELNUT PRALINE:.
Coat a rimmed baking
Make Praline Crust and chill 15 minutes before using.
In large bowl of electric mixer at high speed, beat together sour cream, eggs and vanilla until blended.
Pour into chilled Praline Crust.
Bake in a preheated 325\u00b0 oven on center rack until a cake tester inserted in center comes out clean, about 1 hour.
Cool, then chill.
In a skillet, melt butter on medium heat.
Add brown sugar and orange juice.
Stir until dissolved and thickened.
Fold in sliced bananas.
Heat through.
Fill each crepe with 1/3 cup filling; fold two sides of crepe over.
Top with 1 heaping TBSP of Praline Butter Sauce: In small mixing bowl, cream butter till fluffy.
Add sugar; beat well.
Mix in chopped pecans.
Use to top Banana Crepes.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Spoon ice cream onto pie crust.
Place crumbled cookies over ice cream.
Combine pudding mix, sugar and milk in bowl.
Blend with mixer on slow speed for 1 minute.
Fold in carton of Cool Whip.
(Save a tablespoon for dollop.) Place Heath crunches over topping and a dollop of Cool Whip for garnish.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.
Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
Press a pecan half into center of each cookie. Bake at 300 degrees F (150 degrees C) for 20 minutes or until lightly browned. Cool on wire racks.