MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
MRS. TRUMAN'S COCONUT BALLS
Make and share this Mrs. Truman's Coconut Balls recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 18 balls
Number Of Ingredients 5
Steps:
- Mix all ingredients and form into 18 balls.
- Place on a greased baking sheet.
- Bake at 350 degrees for 15 minutes, or until brown.
- Enjoy!
Nutrition Facts : Calories 84, Fat 5.6, SaturatedFat 4.7, Cholesterol 3.9, Sodium 25.7, Carbohydrate 7.9, Fiber 1.2, Sugar 6.7, Protein 1.4
MARVELOUS MATZOH BALLS
I've had plenty of matzoh balls in my life, but these are the best ones by far! Do not resort to a boxed mix, these are easy and far superior! Matzoh balls are traditionally made for the Jewish holiday of Passover and float (or sink) in a bowl of chicken soup. However, there is nothing more comforting when you don't feel well than a piping hot bowl of chicken soup with these gems.
Provided by Lindsay
Categories Dumplings
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
- Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
- Refrigerate covered for 20 minutes.
- Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!
Nutrition Facts : Calories 185.5 calories, Carbohydrate 17.7 g, Cholesterol 93 mg, Fat 11.2 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 334.7 mg, Sugar 1.6 g
SLOW COOKER VEGETABLE SOUP
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. -- Heather Thurmeier, Pense, Saskatchewan
Provided by Allrecipes Member
Time 8h10m
Yield 8
Number Of Ingredients 13
Steps:
- In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 20.7 g, Cholesterol 34.6 mg, Fat 5.7 g, Fiber 4.3 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 612.7 mg, Sugar 4.4 g
MRS. MORRIS' FAVORITE "OPOSSUM BALLS"
Well, it's not really opossum, just sausage! But that's what my home ec teacher in high school liked to call them, so it kinda stuck. Our class was skeptical at first, but then we were begging to make them everyday! Simple and delicious, Mmm!
Provided by tori.zombie
Categories Breakfast
Time 13m
Yield 12 Opossum balls
Number Of Ingredients 4
Steps:
- Combine ingredients together.
- Shape into walnut-sized balls.
- Bake on a cookie sheet at 375 degrees F for 10-15 minutes.
- Note: Sausage cheese balls may be frozen after baking. *Yield is approximate, I couldn't remember exact. :).
Nutrition Facts : Calories 516.9, Fat 37.6, SaturatedFat 15.9, Cholesterol 112.4, Sodium 1104.8, Carbohydrate 19.5, Fiber 0.6, Sugar 3.7, Protein 23.8
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