N'AWLINS PRALINE KUGEL
I have not made this, but had to share. Can you imagine a kugel topped with crumbled pralines?!? Yum, yum! This is adapted from Southern Living magazine, and they adapted it from "Kosher Southern Style Cookbook" by Mildred Covert. If you don't happen to have any leftover pralines lying around, you may used chopped candied pecans instead. Prep time includes cooking time for the noodles, as well as a 10 minute resting time for the baked casserole.
Provided by HeatherFeather
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- 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.
PRALINES
Provided by Food Network
Categories dessert
Time 10h35m
Yield approximately 2 dozen
Number Of Ingredients 5
Steps:
- Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins.
- If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.
PRALINES
Steps:
- In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.
PRALINES
Categories Dairy Nut Dessert Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 36 pralines, weighing approximately 2 pounds
Number Of Ingredients 9
Steps:
- Have ready 4 oiled large baking sheets. In a heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it over moderately high heat, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, let the mixture cool until the candy thermometer registers 220°F., and stir in the butter and the vanilla. Beat the mixture until it is creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the baking sheets and let the pralines cool. Remove the pralines carefully and store them, wrapped individually in wax paper, in airtight container in a cool place. The pralines keep for 2 weeks.
COCONUT PRALINES
I've been making this favourite square recipe for over 25 years.A brown sugar shortbread base with a mouth-watering, deliciously sweet coconut-pecan praline filling. These are always a hit!
Provided by Carrie Ann
Categories Bar Cookie
Time 50m
Yield 24 squares
Number Of Ingredients 10
Steps:
- Mix together butter, sugar and flour until crumbly.
- Press evenly in the bottom of a 9"x9" baking pan.
- Bake in pre-heated 375 degree oven for 10 minutes.
- Remove from oven and lower temperature to 350 degrees.
- Mix filling ingredients until well blended.
- Spread over partially baked crust and bake at 350 for 30 minutes or until nicely browned.
- Cool before cutting into squares.
THE BEST EVER CLASSIC JEWISH NOODLE KUGEL
This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!
Provided by Jewish Soul Food
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g
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