First of all lets clarify for everyone out there is it, PRAY - LEENS or PRAW-LEENS? You tell me? Pralines. Actually it can be pronounced either way you prefer. Lets just say my crazy husband from Louisiana says, PRAW-LEANS along with my good ole’ co-worker Sarah. I should believe them. They know. I don’t. Regardless of what they are called for this time being, we can call them “pecan of goodness”.
So I never really had pralines growing up. Most likely because I thought they looked ugly. Yes I was one of those kids. If it didn’t look pretty, I wouldn’t eat it. Let me tell you my Godmother’s Dirt Cake was my favorite favorite dessert ever and all it was… oreos, pudding, and whipped cream. Amazing what would make me happy.
Well I am bigger now and my eyes have opened and now I know what this “pecan of goodness” is. Amazing. When I first met my husband all he could talk about was his momma’s cooking. I thought to myself, “Oh no, I have one of those on my hands”. Whenever I went to visit them for the first time she made us what my husband would call, “her famous rolls”. (One of the many things he misses from home). I took a bite and thought to myself. There is no way in HELL I can compete or meet his expectations. No way. I even had her shrimp bread which my husband talked about ALL.THE.TIME. He said I HAD to try it. Even though shrimp makes me get hives and visit the toilet and throw up. (Thank you God for the allergy to shellfish). I just couldn’t compete with this woman. She is like Paula Deen just about 100 lbs thinner. How she stays thin and cooks all these wonderful treats… I HAVE NO IDEA! Beats my mind, except for the fact I know she visits Curves religiously.
Now off to talk about her pralines. Dylan, my husband, used to talk about how his mom ALWAYS sent out Christmas Candy at Christmas. Well ummm yeah I just buy Christmas Candy what are you talking about? Luckily we got some and Oh.My.God the fudge, the chocolate covered pretzels, the haystacks, and the PRALINES. Yes for the first time I had a PRALINES!! I love her. I really do. If she lived with us I would be a 500lb blimp but I would still love her. Her food is Louisiana Goodness. Yummy. Okay now off to post about these.
My co-workers were lucky enough to try some of her famous pralines and well everyone knows I have her wonderful book of recipes so guess what? I’m gonna try to make some. Here is my experience. They came out wonderful. Even Dylan said, “Awww tastes like my mom’s”. Mission Accomplished. Thank you Momma Kathy for these wonderful recipes. Your daughter loves you =)
Pecan Pralines, adapted from Momma Kathy
- 4 cups of granulated sugar
- 1 cup of evaporated milk
- 1 stick of butter or margarine
- 4 cups of chopped pecans
Cover a large area of a smooth surface (table) with saran wrap or wax paper. In large pot with deep sides, add 3 cups of granulated sugar, milk, and butter. In small pot add the remaining sugar (1 cup).
Cook both pots over high heat, stirring constantly. Keep a watch on the small pot (be careful not to let it burn as you are melting the cup of sugar to a light caramel color).
When the sugar in the small pot is melted (do not leave on heat, it will burn) and the contents in the large pot is bubbling around the edge, pour the contents of the small pot very slowly into the large pot, stirring constantly. Add pecans and place a candy thermometer in the pot, keep heat on high. Continue to stir the candy until the temperature reaches 234 degrees.
Remove from heat and set to cool for 5 - 7 minutes. Remove the thermometer and stir candy until it starts to thicken slightly and the shine of the candy dulls slightly about 5-10 more minutes. It will become a duller color. Scoop out the pralines onto the prepared saran wrap or wax paper. If the candy in the pot starts to get too thick, scoop the rest into a bowl, microwave for 30 seconds, stir and scoop out the rest of the pralines.
Chocolate Cupcakes, from Bakerella2 1/4 cups all-purpose flour2/3 cup cocoa1 1/2 tsp baking soda1 1/2 tsp baking powder1/2 tsp salt2 cups sugar3/4 cup unsalted butter, room temperature3 eggs, room temperature1 1/4 c milk, room temperature1 tsp vanilla* Preheat oven to 350 degrees.* Prepare cupcake pans with 36 baking cups.* With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside.* In a mixer, cream sugar and butter.* Add eggs one at a time, scraping down sides with each addition. Add vanilla.* Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour)* Bake for about 15 minutes or until done.* Cool and frost.I frosted with my favorite icing recipe:Whipped Cream, adapted from Cherie Brown (Dylan’s awesome Aunt who can bake up a freaking storm)12 oz HEAVY whipping cream (this is better to use because it holds its form and peaks better)3-4 tablespoons of confectioners’ sugar1 teaspoon of vanilladash of cinnamonBefore making your cream place your large steel bowl you use with that mixer you have. You know the one that has the initials of K.A. You know what I am talking about! Place that bowl along with the whisk inside the freezer for about an hour until they are chilled. Beat cream and confectioners’ sugar in a large chilled bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with your favorite tip and pipe patterns onto your cupcakes. Now just decorate! Use anything you would like Sour Punch Straws, Jelly Beans, Chocolate Milk Balls.. Anything you can think of!
