Maple Praline Sauce Food

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 PECAN BAKED BRIE

Steps:

• Preheat oven to 350 degrees.
• Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.
• Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
• While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

PECAN CHICKEN WITH MAPLE PECAN SAUCE

Steps:

• To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
• Keep oven preheated.
• For chicken: In a shallow bowl, mix together buttermilk and egg.
• Place chicken breasts in buttermilk mixture.
• In a second mixing bowl, combine pecans, cracker crumbs and salt.
• Turn chicken breasts in buttermilk, then coat with pecan mixture.
• Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
• Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
• Serve with Maple Pecan Sauce.
• Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
• Remove from heat and add lemon juice and orange rind; stir.
• Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
• Makes 1 cup.

MAPLE PUMPKIN CHEESECAKE W/MAPLE PECAN PRALINE GLAZE

Steps:

• Combine melted butter, graham cracker crumbs and sugar in a small bowl.
• Press into the bottom of a 9" springform pan.
• Set aside.
• In a large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• At lower speed, beat in maple syrup, canned pumpkin, eggs, cinnamon, nutmeg and salt until combined.
• Pour cream cheese batter into prepared pan.
• Place cheesecake pan in another baking pan (with sides) that is larger than the cheesecake pan.
• Pour hot water into the outer pan around the cheesecake, until it's about halfway up the sides of the cheesecake pan.
• Bake at 300° for one hour and 15 minutes or until center is set (but likely still soft.)
• Cool completely, then refrigerate for 6-8 hours before serving.
• In a small sauce pan, combine 3/4 cup maple syrup and 1 cup whipping cream.
• Bring to a boil.
• Boil rapidly 15-20 minutes, stirring occasionally.
• Cool completely.
• Add 1/2 cup chopped pecans.
• Pour glaze over entire cheesecake and cascade down the sides, or pour from a pitcher onto each individual slice when serving.
• This glaze is also delicious on ice cream and pound cake.

MAPLE PRALINES

Steps:

• Boil the sugar, milk, and syrup to the soft ball stage (238f).
• Remove from heat and allow the mixture to cool.
• When it is lukewarm, beat until it is smooth and creamy.
• Stir in broken nutmeats.
• Drop by spoonfuls onto buttered parchment or wax paper, making mounds.
• Press a half walnut or pecan on top for decoration if desired.
• Allow to finish cooling, then ENJOY!

SWEET POTATO PIE & MAPLE PRALINE SAUCE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside., In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer., Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.

EASY PECAN PRALINE SAUCE

Steps:

• In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).
• Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook another minute or so.
• Turn the heat off and allow the caramel praline sauce to cool completely before storing in a glass jar.
• Store in the fridge.
• Enjoy!

MAPLE-PRALINE SAUCE

Steps:

• In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved.
• Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon.
• Remove from heat, and stir in the vanilla, butter, and pecans.
• Let cool to room temperature before serving. Sauce keeps, covered, in the refrigerator for up to 1 week.

MAPLE PRALINE ICE-CREAM SAUCE

Steps:

• In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

SWEET POTATO PIE & MAPLE PRALINE SAUCE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside. In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer.
• Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
• For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.