Sherry Cream Pralines Recipes
SHERRY ORLEANS PRALINES
When I was looking for this recipe today, one daughter said, "You should have this memorized by now: brown sugar, pecans, and magic." SOmething I learned the hard way after posting this recipe the first time: Make sure your cook pot is big enough to accomodate boiling. I used a pot that was too small to accomodate a triple batch and transferred the pralines to a pot that was large enough, but not heavy enough. Lighter pans don't conduct heat properly. A double batch I made in the heavy pan worked much better. This comes from a cookbook that is probably out of print, Recipes and Reminiscences of New Orleans. I make double and triple batches.
Provided by Mrs J B
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients in a heavy saucepan.
- Cook over medium heat to soft ball stage (236F) stirring constantly.
- Remove from heat. When mixture stops bubbling, stir in sherry. Cool slightly. Then beat mixture until it thickens slightly.
- Drop candy from a tablespoon onto waxed paper to form patties. If candy becomes too stiff, drop in a few drops of hot water.
Nutrition Facts : Calories 200.2, Fat 9.5, SaturatedFat 1.1, Cholesterol 2.3, Sodium 13.9, Carbohydrate 28.5, Fiber 1.2, Sugar 26.2, Protein 1.7
SHERRY CREAM PRALINES
Make and share this Sherry Cream Pralines recipe from Food.com.
Provided by Lalaloob
Categories Candy
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, except sherry, thoroughly in a heavy saucepan.
- Cook over medium heat to soft ball stage (236 degrees on candy thermometer) stirring constantly.
- Remove from heat.
- When mixture stops bubbling, stir in sherry. Cool slightly, then beat until mixture begins to thicken.
- Drop candy onto waxed paper or buttered baking sheet to form patties.
- If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water.
- Makes about 20 two-inch patties.
- Note: Mixture may also be dropped by spoonfuls into fluted paper cups, then placed in small muffin tins, if desired.
Nutrition Facts : Calories 160.1, Fat 7.6, SaturatedFat 0.9, Cholesterol 1.8, Sodium 11.2, Carbohydrate 22.8, Fiber 0.9, Sugar 21, Protein 1.3
CREAM SHERRY CAKE
This cake is extremely moist and has the most wonderful taste. The recipe calls for a butter cake mix, I used a vanilla cake mix. Instead of adding a box of pudding, I bought the cake mix with pudding and decreased the water to 1/4 cup. I got this recipe from a friend in my line-dance club.
Provided by Lighthouse Rita
Categories Dessert
Time 55m
Yield 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Spray bundt pan with oil.
- Sprinkle nuts on bottom of pan.
- Mix all ingredients (except for topping) with electric beater for 2 minutes.
- Pour over nuts.
- Bake at 325 for 45 to 50 minutes.
- Make glaze right before cake comes out of the oven.
- Put glaze ingredients in small pan on stove until it boils.
- Boil for two minutes.
- As soon as cake comes out of oven pour glaze over it.
- Leave cake in pan for 15 minutes and then take out of pan.
- Sprinkle with powered sugar if desired.
Nutrition Facts : Calories 523, Fat 25.7, SaturatedFat 7.6, Cholesterol 83.2, Sodium 583.9, Carbohydrate 66.5, Fiber 0.8, Sugar 50, Protein 4.4
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