and long hot hazy summer evenings.
…and praline sweetness.
The Menu Shoppe has it covered…
great tips for great menus.
Bourbon Pecan Praline.
Gussied up in ribbon with the check presenter…
2 cups pecan halves and pieces
3 cups firmly packed light brown sugar
1 cup whipping cream
1/4 cup bourbon
1/4 cup butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Cool completely (about 15 minutes). Meanwhile, bring brown sugar and next 4 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236°F (soft ball stage). Remove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150°F (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).
Or down home sweetness with this quick bread.
A coffee treat. Or tea sandwiches.
Praline Apple Bread
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups Granny Smith apples–
finely chopped, peeled (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
Preheat oven to 350°F. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. Beat sour cream and next 3 ingredients at low speed with an electric mixer
2 minutes or until blended. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured
9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. Bake at 350° for 1 hour or so, until a wooden pick inserted into center comes out clean. Shield with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Bring butter and brown sugar to a boil in a
1-qt. heavy saucepan over medium heat, stirring constantly;
boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil.
Freeze up to 3 months. Thaw at room temperature.
If it’s on the menu…
the Menu Shoppe has it covered.
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