Pralinekisses Recipes

SO EASY PRALINE PAN BISCUITS

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.

PRALINE MELTAWAY BISCUITS

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.

PRALINE COOKIES

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.

MISS BROWN'S PRALINE COOKIES

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.

PRALINE KISSES

Steps:

• Preheat oven to 325 degrees farenheit. Grease 3 large baking sheets.
• In a small mixing bowl, beat egg white and salt at medium speed until soft peaks form. Increase speed to medium-high and add sugar a tablespoon at a time, beating until all the sugar is incorporated (mixture will be thick). Stir in flour, cinnamon, vanilla and nuts. Drop mixture by level teaspoons, 1 1/2 inches apart, on prepared baking sheets.
• Bake 10 to 13 minutes, or until they are dry and firm on the top. Cook 1 minute on baking sheets. Transfer to racks to cool completely. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

PRALINE PARFAITS

Steps:

• In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce.

PRALINE COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
• Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
• Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

PRALINE SQUARES

Steps:

• Melt shortning in saucepan over low heat.
• Remove from heat and mix in sugar egg and vanilla.
• Stir in remaining ingredients.
• Spread in greased 9 x 13-inch pan.
• Bake 25 minutes at 350°F.
• While warm, cut into squares.