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Blog

Filtering by Tag: southern

Pralines

Patricia Reitz

Do you like your Pralines chewy or crystallized?  I'm a chewy gal, but what the heck, I'll share a recipe for both today.  I probably shouldn't share either recipe with you because these are so darn dangerous.  Warning - do not make pralines unless you have a crowd to share them with because you probably won't be able to resist eating them all yourself.  Yes, that nearly happened to me - had to box them up and send them to out the door with the teens.  Oh my, sooooo good!

Notes:  The crystallized pralines are ready to eat in about 30 minutes, but the chewy pralines need several hours to set up. Be sure to have all ingredients ready to go - once the sugar syrup starts to boil, things happen pretty fast.  Be sure to have a parchment or silicone lined sheet pan close by too.  For best results, don't make pralines on a rainy or humid day.

Chewy Pralines

makes 10-15

Printable Recipe

Ingredients

  • 3/4 cup brown sugar

  • 3/4 cup granulated sugar

  • 1/4 teaspoon baking soda

  • 1/2 cup heavy cream

  • 1 tablespoon light corn syrup (or Lyle's Golden Syrup , my preference)

  • 1 tablespoon unsalted butter

  • pinch of salt

  • 3/4 teaspoon pure vanilla extract 

  • 1 1/2 cups pecans, whole or chopped

Directions

  1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

  2. In a medium heavy-bottomed saucepan over medium heat, combine sugars, baking soda, cream, corn syrup, butter, and salt; stir to dissolve. 

  3. Raise heat and bring mixture to a boil; don't stir while boiling. 

  4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans. 

  5. Working quickly, spoon mixture into 15 equal portions onto prepared sheet pan. 

  6. Cool for several hours until caramel sets. 

  7. Store on silicone or wax paper, in a single layer, in an airtight container.

Crystallized Pralines

makes 10-15

Ingredients

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1/4 cup heavy cream

  • 1 tablespoon unsalted butter

  • pinch of salt

  • 1/2 teaspoon pure vanilla extract

  • 3/4 cup pecans, whole or chopped

Directions

  1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

  2. In a small heavy-bottomed saucepan over medium heat, combine sugars, cream, butter, and salt; stir to dissolve. 

  3. Raise heat and bring mixture to a boil; don't stir while boiling. 

  4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans; continue to stir quickly for a minute or so until mixture starts to crystallize. 

  5. Working quickly, spoon mixture into 10 equal portions onto prepared sheet pan. 

  6. Cool for several hours until caramel sets.

  7. Store on silicone or wax paper, in a single layer, in an airtight container.

Free-Form Buttermilk Biscuits

Patricia Reitz

A few weeks ago I told you I would be testing several biscuit recipes so today I'm posting a recipe for free-form buttermilk biscuits that a friend shared with me.  For this recipe you don't need a biscuit cutter - the dough is divided into 12 equal portions which are then formed by hand, so each biscuit has a unique shape and there are no dough scraps left to press together and re-roll.  The recipe also calls for cake flour and a touch of sugar, resulting in very tender and tasty biscuits (they're really good the next day too!).  I hope you'll give them a try.

Note: I tested a batch using just all-purpose flour and they turned out very well, so don't miss making these if you don't have cake flour on hand.  Alternately, you can make your own cake flour as directed below: 

  • To make 1 cup of cake flour -- measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (corn flour). Whisk well to mix together.

Items used to make this recipe:


Free-Form Buttermilk Biscuits

makes 12

Printable Recipe

Ingredients

  • 1 cup (5 ounces) all-purpose flour

  • 1 cup (4 ounces) cake flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 8 tablespoons butter, cold, cut into 1/4-inch cubes

  • 3/4 cups cold buttermilk

Directions

  1. Preheat oven to 450F.

  2. Whisk together flours, baking powder, baking soda, sugar, and salt.

  3. Using two knives or a pastry blender, "cut in" butter cubes until the mixture resembles coarse meal.

  4. Stir in the cold buttermilk just until all the flour is moistened and forms a ball (don't over mix - there should be lumps).

  5. Gently pat the mixture out onto a lightly floured surface and cut into 12 equal portions.

  6. Shape each portion into a biscuit and place on a cookie sheet.

  7. Brush tops with buttermilk and bake until golden brown, 10-12 minutes. Enjoy