PRALINE TOPPING
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Provided by Toni Tipton-Martin
Categories Dessert Pie Nut Pecan Butter Vegetarian Peanut Free Soy Free Thanksgiving
Yield makes enough for 1 pie
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
Provided by Fred Thompson
Categories Cake Milk/Cream Microwave Chocolate Dessert Bake Fourth of July Pecan Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
- Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
- For ganache:
- Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
- For praline:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
PECAN PRALINE TOPPING
This is a wonderful caramel/butterscotch type sauce that is wonderful served over a dish of ice cream, sliced bananas, french toast for Recipe #304363, and delicious on a warm slice of fruit pie, especially apple pie! For an adult treat, add a shot of rum when incorporating the pecans. Endless possibilites!
Provided by 2Bleu
Categories Dessert
Time 6m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
- Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
- Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Nutrition Facts : Calories 195.2, Fat 17.6, SaturatedFat 5.8, Cholesterol 23, Sodium 54.9, Carbohydrate 9, Fiber 1.3, Sugar 7.4, Protein 1.4
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
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