CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
PRALINES 'N CREAM MUFFINS
These muffins are very moist and delicious! Great for breakfast or snack. I like to double the recipe because these little jewels freeze well. Just wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap; microwave at HIGH about 45 seconds per muffin
Provided by Vseward Chef-V
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F Line 12 medium muffin cups with paper baking cups.
- In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans.
- Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.
Nutrition Facts : Calories 223.8, Fat 13.9, SaturatedFat 3.4, Cholesterol 27.3, Sodium 284.3, Carbohydrate 22.2, Fiber 1.9, Sugar 9.5, Protein 4.3
PRALINE BANANA CREAM PIE
Melted caramels, praline bits and cream cheese add notes of sweet, nutty and silky to this version of Banana Cream Pie.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes 8 servings, one slice each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF. Finely chop 1/2 cup of the pecans; place in medium bowl. Add wafer crumbs, sugar and butter; mix well. Spoon into 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 8 min. or until lightly browned. Cool completely.
- Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec; stir. Microwave an additional 15 to 30 sec. or until caramels are completely melted, stirring after 30 sec. Add cream cheese; stir until completely melted. Spread onto bottom of crust; top with bananas.
- Pour milk into medium bowl. Add dry pudding mix. Beat 2 min. or until well blended; pour over bananas. Refrigerate at least 4 hours. Sprinkle with remaining 1/4 cup pecans just before serving. Store any leftover pie in refrigerator.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PRALINES 'N CREAM PIE
Make and share this Pralines 'n Cream Pie recipe from Food.com.
Provided by HDMac
Categories Pie
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees.
- Beat egg whites to stiff peaks, gradually adding sugars.
- Fold in crackers, baking powder, vanilla and pecans.
- Spread on sides and bottom of a 10-inch pie pan.
- Bake 40 minutes.
- Meringue will crack when removed from oven.
- When completely cooled, fill with ice cream.
- Top with whipped cream and freeze.
- Remove from freezer 5 minutes before serving.
- Serves 10.
Nutrition Facts : Calories 179.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 32.6, Sodium 91.8, Carbohydrate 23.3, Fiber 0.1, Sugar 20.7, Protein 1.8
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
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