o wire rack, and drizzle praline glaze over cake. Cool completely. Yield
o wire rack, and drizzle Praline Glaze over cake.
Cool completely.
ack.
To make glaze: combine first 4 glaze ingredients to a
inutes while you make the glaze.
Glaze: melt butter and brown
ool.
Top with Walnut Praline Glaze. Chill.
Refrigerate.
br>(If you prefer use glaze recipe above).
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.
Serve warm with Cream Cheese Glaze and garnish with fresh raspberries
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ith whole cloves.
Spoon glaze (recipe follows) over ham and return
lace and top with Strawberry Glaze (** Recipe Follows).
Remove sides of
eanwhile, to make the almond praline, combine almonds and sugar in
ake 30 minutes. Pour warm Praline Frosting slowly over top of
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.
br>for the peanut butter glaze:
After removing the scones
o Make The Cream Cheese Glaze: In the bowl of a
o finish cooling.
For glaze, mix 1/2 cup of
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.
s absorbed.
Make apricot glaze: In small saucepan, melt preserves