Mrs Wilkes Praline Cookies Food

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 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.

CHOCOLATE-TOPPED PRALINES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
• Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
• Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

MEGAN'S PECAN PRALINES

Steps:

• Line 2 large baking sheets with wax paper.
• In a large heavy pot, stir together the sugar and 1 cup evaporated milk. Attach a candy thermometer to the pot and place it over moderately low heat. Cook, stirring occasionally-use a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot-until the sugar is dissolved, 2 to 3 minutes. Raise the heat to moderate and cook the mixture, undisturbed, until the thermometer registers 238°F (soft-ball stage), 12 to 15 minutes. Remove the pan from the heat and let the mixture cool, undisturbed, until the thermometer registers 220°F, about 6 minutes.
• Using a wooden spoon, stir in the vanilla and butter. Continue stirring until the mixture is creamy and thick, 1 to 2 minutes. Stir in the pecan pieces. Working quickly, use a wooden spoon to scoop up heaping tablespoons of the praline mixture and a small metal spoon to scrape the mixture onto the prepared baking sheets, leaving about 1 inch between pralines. If the mixture starts to crystallize and harden, add 1 to 2 tablespoons evaporated milk and place over low heat, stirring, until the mixture softens then continue dropping on prepared baking sheets. Let the pralines harden at room temperature. DO AHEAD: Pralines can be made ahead, wrapped individually in waxed paper, and stored in an airtight container in a cool place, up to 1 week.

MRS WILKES SAVANNAH RED RICE

Steps:

• Preheat oven to 325 degrees f.
• in a large skillet, fry the bacon over moderate heat till almost crisp and drain on paper towels, reserving grease in the skillet.
• crumble bacon, add the onions and bell peppers to the skillet and cook, stirring, till slightly brown, about 10 minutes.
• add the rice, tomatoes, plus the their juices, and tomatoe juice, salt and pepper, and tabasco sauce and cook,stirring,5 minutes longer.
• scrape the mixture into a greases 2- quart casserole dish and bake, covered, till the rice is slightly dry about 30 minutes -- and serve with your main dish.

MRS. WILKES' BOARDING HOUSE-STYLE BISCUITS

Steps:

• Preheat oven to 450.
• Sift the flour and baking powder into a mixing bowl and make a well in the center.
• Cut in the shortening and margarine until mixture resembles coarse cornmeal.
• Pour the buttermilk and milk into a measuring cup and add enough water to make 3/4 cup.
• Pour this into the dry ingredients.
• Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl.
• Turn the dough onto a lightly floured surface.
• Knead by turning the dough away from you, pressing down with palms of hands, and pushing the dough away.
• Repeat 6 or 7 times.
• Work the dough into a large ball while kneading. Keep your fingers dry by dipping them into dry flour regularly.
• Pinch off portions of dough and place them on a well-greased baking sheet.
• Press lightly to flatten the biscuits slightly.
• Bake for 12 to 15 minutes, or until golden brown on top.

MRS. WILKES PRALINE COOKIES

Steps:

• Mix together butter, sugar, and egg until creamy. Mix in rest of ingredients. Refrigerate till easy to handle. Start heating oven to 375. Shape dough into 1" balls; place 3" apart, on greased cookie sheet. Using bottom of tumbler covered with a damp cheesecloth, flatten balls till 1/8 thick. Bake 12 minutes or until done.