Pralinecoffee Recipes

TEXAS PRALINE COFFEE CAKE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
• Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
• Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.

PRALINE PULL-APART COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine the butter, eggs, milk powder, salt, yeast mixture, remaining sugar and water and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Sprinkle pecans into two greased 9-in. round baking pans. Combine the brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle with butter., Divide dough in half; shape each portion into 15 balls. Place over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes., Bake at 375° for 30 minutes or until golden brown. Cool for 1 minute; invert onto a serving platter.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

PRALINE PECAN CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

PRALINE

Steps:

• Boil sugar and water in a heavy-bottomed saucepan until sugar caramelizes.
• Stir in almonds and pour mixture onto greased baking sheets. When cold and crisp, grind or pound into crumbs. Mixture will keep indefinitely if refrigerated in a tightly closed jar.

PRALINE COOKIES

Steps:

• Heat oven to 350 degrees.
• Sift flour, baking powder, and salt into a medium bowl. Set aside.
• With an electric mixer (or Kitchenaid with paddle attatchement), cream butter and 1 1/2 cups brown sugar until light and fluffy, about 2 minutes.
• Add egg and vanilla. Beat until fully combined.
• Add dry ingredients, and beat on low speed until combined.
• Drop batter by rounded teaspoons on to an ungreased baking sheet about 2 inches apart.
• Bake until firm and barely golden, 10 to 12 minutes. Wait 5 minutes before transferring cookies to a wire rack.
• In a small saucepan, combine remaining 1 cup brown sugar and cream.
• Bring to a boil over a medium heat. Cook, stirring constantly, for 2 minutes.Remove from heat.
• Add powdered sugar, and whisk until smooth.
• (If frostening thickens too much, thin with heavy cream.).
• Add pecan pieces.
• Place cookies on a cooling rack over a lined baking sheet.
• Spoon about 1/2 teas praline mixture onto each cookie.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

PRALINE ICED COFFEE

Steps:

• Freeze coffee in ice cube trays for 2 hours.
• In a blender place half and half, sauce and cubes. Also Optional Liquour. Blend till smooth and creamy.

COFFEE PRALINE CHECKERBOARD BOMBE

Steps:

• Coat two 9-by-5-inch straight-sided loaf pans with cooking spray. Line with parchment paper by cutting two strips for each, one the width and the other the length of the pan, and overlapping them inside the pans (make them long enough to generously hang over edges of pans).
• Beat coffee ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Spread ice cream into one of the prepared pans to about 2 inches thick; smooth top with a small offset spatula. Transfer pan to freezer; let ice cream solidify, about 2 hours. Repeat process with praline ice cream, filling remaining pan. Freeze ice cream until it hardens, about 2 hours.
• When ice cream has hardened, remove pans from freezer. To unmold, dip pans into very hot water for a few seconds; invert onto a cutting board. Remove parchment. Working quickly, cut each block lengthwise into two long equal-size square logs. Using a long spatula, transfer the pieces to a piece of plastic wrap. Stack them on top of each other, alternating colors, to form the checkerboard. Wrap quickly in plastic; return to freezer to chill. When checkerboard is hardened, about 2 hours, remove from freezer; unwrap onto a clean cutting board sprinkled with sliced almonds, if using, to keep ice cream from slipping. Slice crosswise into 12 pieces, and transfer to a serving tray or plates.