Pralinebiscuits Recipes

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.

Steps:

• Heat oven to 425°F. In 1-quart saucepan, heat butter and brown sugar over low heat, stirring constantly, until melted. Pour into 9-inch round pan or 8-inch square pan. Sprinkle with pecans.
• In medium bowl, stir Bisquick mix and milk until dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
• Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Divide dough into 12 equal pieces; gently shape each piece into a ball. Place balls on brown sugar mixture in pan.
• Bake 12 to 15 minutes or until golden brown. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Cool slightly before serving.

Steps:

• Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.
• Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.
• Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.

Steps:

• Heat oven to 425 degrees. Spray sides and bottoms of a muffin pan.
• Stir together butter, brown sugar and pecans in a small bowl and divide mixture evenly among the muffin cups.
• Stir Bisquick, milk and sugar in a medium bowl until soft dough forms.
• Place a spoonful of dough in each muffin cup. Bake for 11-13 minute or until golden brown.
• Turn pan upside down onto a cookie sheet, and leave the pan upside down so the "praline" can drizzle over the biscuits.
• Take the pan off and what didn't come out naturally scoop out and put on biscuits. Cool slightly, but serve warm.

Steps:

• Put the almonds into the container of a food processor and blend until coarse-fine. The ideal consistency would be like that of whole peppercorns. There should be about three cups.
• Put the ground nuts in a saucepan, preferably with a round bottom, and add the sugar and butter. Cook over low heat, stirring constantly, until the butter is melted and the ingredients are evenly blended. Take care that the mixture does not burn.
• Remove from the heat and stir in the milk. Stir in the flour. Let stand until cool. Chill thoroughly. When chilled, the mixture should be easy to shape into round balls.
• Preheat the oven to 350 degrees.
• Divide the mixture into 14 or 16 portions, one portion at a time. Shape each portion into a round ball. It is important that you work with only two or three portions at a time. As the balls are shaped, arrange them, spaced neatly and well apart, on rectangles of parchment paper. Cover with a second sheet of parchment paper and roll each portion into circles measuring about five inches. Remove the upper sheet of parchment. (If parchment paper is not available, arrange the balls, two or three at a time, on a buttered baking sheet and flatten them into five-inch circles with the fingers.) Place in the oven on the center shelf and bake eight to 10 minutes or until golden or caramel brown. Do not burn.
• At this point, you must act quickly but cautiously. Remove the rounds from the oven and let stand briefly. The important thing is to allow the rounds to cool for a few seconds or to the precise moment when a metal spatula can be slid beneath each one. If they are allowed to stand too long, they will become brittle and cannot be shaped or molded. Quickly transfer one round at a time into a round-bottom glass or metal container with a capacity of approximately one and one-half cups. Press down to mold the round into a ''basket.'' Quickly proceed to the second and third round, pressing them into shape. The rounds must remain warm as you shape them. If they break slightly, they may be repaired with the fingers, provided they are still warm enough to be malleable. The baskets will become firm as they cool. As they become firm, remove them and set them aside to be filled as a dessert. They may be filled with a chilled pudding or custard mixture, with scoops of ice cream, with fresh fruit or berries and so on. If desired, the inside of each basket may be brushed with melted chocolate before filling.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

Steps:

• Butter a 9-inch square metal baking pan.
• Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
• Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
• Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
• Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
• Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.

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.

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

Steps:

• Combine first 4 ingredients in a Dutch oven; add peaches.
• Bring to a boil, and cook 1 minute, stirring often.
• Remove from heat.
• Pour into a lightly greased 13x9x2-inch baking dish; set aside.
• Combine butter, brown sugar, and pecans; set aside.
• Combine flour and 2 teaspoons.
• sugar; cut in shortening with a pastry blender until mixture is crumbly.
• Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
• Starting with long side, roll up jellyroll fashion.
• Cut roll into 1/2-inch slices; arrange slices over peach mixture.
• Bake at 400* for 25 to 30 minutes or until lightly browned.
• Yield: 12 servings.

Steps:

• Combine the sugar and water in a saucepan and bring to the boil. Cook over moderatly high heat for five minutes.
• Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk. The syrup will become granular for a brief time. Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
• Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil. Pour the caramelized almonds onto the surface. Let stand until thoroughly cold. The praline may be cracked and eaten at this point. Or it may be pulverized.
• Break up the caramelized almonds into pieces. Pulverize the pieces. This may be done two ways, using a rolling pin (which is more traditional) or a food processor. If you use a food processor, a little oil might come out of the almonds.