Maple Praline Corn Bread Baskets Food

MAPLE PRALINE CORN BREAD BASKETS

Steps:

• 1. Because we were so poor growing up, my mama always found economical ways to fill us up, bread was always a staple at every meal, as in the Beans and corn Bread or peas or beans & corn Bread. Biscuits for breakfast. We would pour the liquid over the corn bread and let it soak in and then add the chopped onions peppers or what ever vegetable mama used over the cooked vegetables. This is what the pan looked like that I made the corn Bread baskets in. It is called Short cake Basket pan. It would also be great for short cakes or Chili. I ordered it from Amazon.
• 2. Some of the ingredients used for the recipe.
• 3. Add all ingredients to a medium size bowl, & beat together till blended. Additional ingredients. Preheat oven to 425 degrees F.
• 4. Spray pan with non stick cooking spray.
• 5. Fill basket pan with corn bread mixture leaving about half inch from top.
• 6. Bake in preheated 425 degree F. oven for 20 minutes, till golden brown. Then remove from oven and let sit for 10 minutes then invert onto plate or platter. Corn Bread did not form a crown, which worked out great.
• 7. FILL AS DESIRED. This is what I filled the baskets with my collard greens and Tomatoes onions and peppers in Vinaigrette Dressing. I have already posted the vinaigrette dressing recipe, all the others will be posted soon as well, including the French Onion-Irish Stout Chuck Roast. You could fill the corn Bread baskets with chili, and top with shredded cheese, sour cream and chopped green onions, or do a dessert instead. Many possibilities.

PRALINE BASKETS

Steps:

• Put the almonds into the container of a food processor and blend until coarse-fine. The ideal consistency would be like that of whole peppercorns. There should be about three cups.
• Put the ground nuts in a saucepan, preferably with a round bottom, and add the sugar and butter. Cook over low heat, stirring constantly, until the butter is melted and the ingredients are evenly blended. Take care that the mixture does not burn.
• Remove from the heat and stir in the milk. Stir in the flour. Let stand until cool. Chill thoroughly. When chilled, the mixture should be easy to shape into round balls.
• Preheat the oven to 350 degrees.
• Divide the mixture into 14 or 16 portions, one portion at a time. Shape each portion into a round ball. It is important that you work with only two or three portions at a time. As the balls are shaped, arrange them, spaced neatly and well apart, on rectangles of parchment paper. Cover with a second sheet of parchment paper and roll each portion into circles measuring about five inches. Remove the upper sheet of parchment. (If parchment paper is not available, arrange the balls, two or three at a time, on a buttered baking sheet and flatten them into five-inch circles with the fingers.) Place in the oven on the center shelf and bake eight to 10 minutes or until golden or caramel brown. Do not burn.
• At this point, you must act quickly but cautiously. Remove the rounds from the oven and let stand briefly. The important thing is to allow the rounds to cool for a few seconds or to the precise moment when a metal spatula can be slid beneath each one. If they are allowed to stand too long, they will become brittle and cannot be shaped or molded. Quickly transfer one round at a time into a round-bottom glass or metal container with a capacity of approximately one and one-half cups. Press down to mold the round into a ''basket.'' Quickly proceed to the second and third round, pressing them into shape. The rounds must remain warm as you shape them. If they break slightly, they may be repaired with the fingers, provided they are still warm enough to be malleable. The baskets will become firm as they cool. As they become firm, remove them and set them aside to be filled as a dessert. They may be filled with a chilled pudding or custard mixture, with scoops of ice cream, with fresh fruit or berries and so on. If desired, the inside of each basket may be brushed with melted chocolate before filling.

MAPLE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

MAPLE PRALINE CHEESECAKE

Steps:

• Base: Preheat oven to 350 degrees.
• Grease a 9 inch springform pan.
• In a food processor whirl flour, brown sugar and butter.
• Add pecans and pulse just until blended.
• Press into the bottom of the pan and bake for 10 minutes.
• Cool on a rack.
• Cake: Beat cream cheese with the sugar and flour until smooth.
• Beat in the eggs, one at a time along with the sour cream.
• Mix in the maple syrup.
• Stir in the pecans until evenly mixed.
• Pour over the base and with the back of a spoon smooth out the top.
• Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
• Turn off the oven and let the cake stand for 2 hours-in the oven please.
• In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
• Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
• Let cool until just warm and should be very thick but still pourable.
• If not add 1 T.
• of water and whisk in.
• Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
• Before serving loosen the sides of the pan and remove the ring.

MAPLE PRALINES

Steps:

• In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.

MAPLE PRALINE SUPREME

Steps:

• Combine nuts, brown sugar and butter until well mixed.
• Spread onto a greased baking sheet.
• Bake at 350 degrees for 12 minutes, or until browned; cool, crumble, and set aside.
• In a bowl, combine marshmallow cream and syrup until smooth; fold in whipped cream.
• Place half of the nut mixture in a greased 9x5-in loaf pan.
• Top with marshmallow mixture, and then with remaining nut mixture.
• Cover, and freeze overnight, or until firm.
• Remove from freezer when ready to serve.
• Invert onto a serving plate and slice.

MAPLE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, baking powder and salt.
• In another bowl, beat egg; add milk, syrup and oil.
• Stir into dry ingredients just until moistened.
• Pour into a greased 9-in.square baking pan.
• Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Cut into squares.
• Serve warm.

MAPLE PRALINE & PEACHES

Steps:

• Stir together cream cheese and 1 tablespoon syrup in small bowl untio smooth. Spread mixture over Rice Cakes, dividing evenly. Top with Peach slices. Drizzle with remaining syrup; sprinkle with pecans.
• frozen sliced peaches may be substituted for fresh. defrost according to package.
• Serving size: 1 rice cake with topping.
• Calories 140, Total Fat 3g.
• Serves:.

MAPLE SYRUP CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder and salt.
• In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
• Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
• Serve warm.