How To make 1986 Winner: Praline Cookies
1/2 c Butter
1 1/2 c Packed brown sugar
1 Egg
1 1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
: 1. Heat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch. : 2. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden. (These cookies are chewy, not hard). : Winner Jean McGree of Flossmoor "bores everyone," she says, with this family tale of Christmas praline cookies: "Since the time Mom had been a little girl, each November Grandma would surround her back yard pecan tree with sheets to catch the falling nuts. But most of the nuts had to be knocked from the branches with her long-handled broom. Then she would spend hours stooped over those sheets, picking up the pecans and sorting the good ones from the black and hollow shells. "When her daughter married and moved away, the nuts were carefully picked over, packaged and shipped 'up North.' Free time in the first week of December was always marked for shelling the pecans. Sore hands and stiff backs were repaid with secret nibbling and promises of praline cookies for Christmas. "Soon, I'll start looking for a package from Great-Grandma in South Carolina. Then, as we crack the pecans, I can retell the 'pecan story' to Michael and Ann, who know that Santa always looks for pralines on Christmas Eve." from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986 -----
How To make 1986 Winner: Praline Cookies's Videos
Delicious Moist Better Than Anything Cake
Hello everyone Welcome to my Channel today on Gina Young's cooking show I showed you how to make delicious better than anything cake gina young style that is moist and delicious. If you love cake you'll totally love this recipe it is quick and simple and when I make this recipe my family gets so excited and I love to Bake this better than anything cake for them using this recipe and it has a Beautiful whipped topping that is life changing.
Ingredients
German chocolate cake mix
Water
Oil
Eggs
Smuckers caramel
1 can sweetened condensed milk
1- 8 ounce container whipped cream
Toffee pieces
9 by 12 baking cake pan
Oil and flour to coat the pan step by
step tutorial God bless enjoy ????
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Openwest 2013 - 5/4 - Joseph Hall - Exercises in Computational Gastronomy (49)
He's part geek and part chef which makes his presentations both interesting and delicious! Joseph Hall is back for yet-another nerdy look at how food is composed, prepared, presented, and eaten. This year, he takes on the New York style Cheesecake.
Bounty selber machen, mein Kokos Pralinen Geheimrezept für Kinder
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Bounty Pralinen Rezept:
20 gr Kokosraspel
50 gr H-Sahne
30 gr Zucker
40 gr Kokosfett
15 gr fein geraspelte weisse Kuvertüre
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Slowcial trend - Rewind B.L.C.K. | Callebaut TV
A basement concept store, hidden away from the city buzz. One colour that dominates. And consumers who are urged to consume slowly. Discover how the Slowcial trend is about grounding – not about buying happiness at Rewind B.L.C.K.
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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