nstructions, then fold in the pralines. Spoon into a metal container
-Pecan Pralines-.
Melt butter over medium
ack.
Sprinkle coarsely crumbled pralines over crust.
Beat cream
Stir milk gradually into egg yolks.
Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
Chill thoroughly.
Whip cream to very soft peaks (it won't quite hold its shape).
Add pralines, vanilla and whipped cream.
Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).
Mix well in a heavy 1 1/2-quart saucepan.
Cook and stir to a full boil, then slowly for 3 to 5 minutes, until mixture reaches soft ball stage.* Remove from heat.
Stir in 1 1/2 cup pecans (broken).
Beat mixture until it begins to thicken, but still looks shiny.
Drop tablespoonful of mixture quickly onto waxed paper to form 3-inch pralines.
Let cool.
If mixture thickens and starts to lose its shine while dropping pralines, add a few drops of evaporated milk.
Makes about 18 pralines.
rops hot water).
Let pralines stand until set.
Carefully
luminum foil.
Let the pralines cool completely.
Makes 20
Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch spring-form pan. Bake at 350\u00b0 for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Butter sides of a pan.
In a large heavy saucepan, combine sugar, baking soda and salt.
Stir in buttermilk and corn syrup. Bring to a boil over medium heat.
Stir constantly.
Cook and stir to soft ball stage or 234\u00b0.
Remove from heat; add butter and pecans.
Beat until thick enough to drop on a buttered cookie sheet.
If it begins to get too thick, add 1 teaspoon hot water. Makes about 45 pralines.
They taste like the famous pralines of New Orleans.
ooling rack.
To make pralines: combine butter and brown sugar
Mix sugar, butter and milk.
Cook until it forms a soft ball in cold water.
Stir often to keep from scorching.
Add vanilla, cinnamon and pecans.
Beat until almost cold.
Drop by spoonfuls onto waxed paper.
Start pouring pralines, while beating, before mixture gets too firm.
I always double this recipe, because they're gone before I finish if I don't!
Double recipe makes 40 pralines.
In thick walled pot over medium heat, melt sugar, evaporated milk, dash of salt and butter.
Add coconut, pecans and almonds. Cook over medium to low heat for 18 to 20 minutes.
Remove from heat and add almond extract.
Cool slightly.
Scoop onto waxed paper laid over paper towels with a small bladed ice cream scoop. Makes 38 to 42 pralines depending on size of scoop.
For firmer pralines, use 1/2 stick of butter.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
nches apart.
Allow the pralines to cool and let stand
n the refrigerator.
Some recipes call for the dough to
Mix butterscotch pudding (not instant) sugar, brown sugar, milk and butter in a heavy 1 1/2 quart pan.
Cook and stir to a full all over boil.
Then boil slowly 3-5 minutes.until mixture reaches soft ball stage.
Remove from heat.stir in pecans.beat until mixture begins to thicken, but still looks shiny.
Drop tblsful of mixture onto waxed paper to form 3\" pralines.
If mixture thickens and starts to loose its shine, add a few drops of milk before dropping more.
Let pralines stand till firm.
Preheat oven to 350\u00b0F.
Mix together all ingredients excpet for the noodles and the pralines.
Stir in cooked noodles gently.
Pour into a greased 8 inch square casserole.
Bake for 35 minutes.
Sprinkle crumbled pralines on top and bake another 12 minutes.
Let stand 10 minutes, then cut into squares.
ts gloss.
Drop the pralines 1 tablespoon at a time
Combine in heavy pot the cream, water, sugar and oleo.
Cook over medium heat, stirring fairly constantly.
When caramelized brown spots begin to appear, continue stirring.
Drop small amount in cup of water.
When this makes a ringing sound against side of metal cup, the pralines are ready.
Quickly add vanilla and pecans and quickly drop by spoonfuls on wax paper.
(If it hardens too quickly, return pot to stove, add a little water and heat again until ready.)
Allow pralines to cool before removing from the wax paper.