about 15-20 minutes.
Praline Frosting:.
Combine the butter
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.
ak clean.
Stir the fudge thoroughly but not vigorously by
Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe).
Boil until thermometer reaches 210F and add butter and vanilla.
When temperature reaches soft ball stage add 1-1/2 cups pecans.
When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy.
Spoon on buttered platter by spoonfuls.
Allow to cool.
NOTE: If doubling recipe, cook 2 degrees higher.
Soft ball stage is 235 degrees F.
n morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly
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.
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
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.
o cool.
Meanwhile, make praline: Stir sugar, 1/4 cup
Remove plastic overwrap from pie.
Open center hole.
Cut 4 to 6 slits in top crust.
Place pie on an aluminum foil-lined baking sheet.
Bake at 375\u00b0 for 1 hour and 20 minutes, shielding with aluminum foil after 1 hour.
Cool 1 hour.
Bring butter, brown sugar and whipping cream to a boil in a 2-quart saucepan over medium heat, stirring often.
Boil 1 minute; remove from heat. Whisk in vanilla and powdered sugar until smooth.
Pour praline mixture slowly over pie, spreading to cover.
Top with pecans.
Let cool.
As the Praline Bacon cools it will set
Fudge -- First, line a 8x8\" pan
he manufacturer.
Swirl chocolate fudge topping through ice cream after
re baked.
Immediately pour praline mixture evenly over partially baked
erve.
For the macadamia praline, line a baking pan with
et.
For the almond praline, preheat oven to 350\u00b0F
an.
For the almond praline, combine the sugar and 1