Pecan Praline Peach Pie Food

PRALINE PEACH COBBLER

Steps:

• In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13x9-in. baking dish; set aside. , In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6-8 times. Roll into a 12x8-in. rectangle. , Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

PECAN PIE

Steps:

• Filling------------.
• Beat eggs lightly with an electric mixer or fork until combined.
• Stir in corn syrup, sugar, butter and vanilla extract.
• Stir well.
• Stir in pecan halves and pour filling into crust.
• Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
• Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

PRALINE PEACH PANCAKES

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
• In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

PRALINE PECAN CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PEACHIE PEACH PECAN NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

PECAN PRALINE PEACH PIE

Steps:

• 1. Heat oven to 425F.
• 2. Prepare the praline topping by combining the brown sugar and flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans.
• 3. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
• 4. Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.
• 5. Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.
• 6. Sprinkle remaining praline mixture evenly over peaches.
• 7. Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

PECAN-PEACH COBBLER

Steps:

• Heat oven to 475°F. In Dutch oven, stir peaches, 3 cups of sugar, flour and nutmeg. Let stand 10 minutes. Heat to boiling; reduce heat. Simmer 10 minutes or until peaches are tender. Remove from heat; stir in butter and vanilla.
• Remove 2 pie crusts from pouches; unroll on work surface. Sprinkle 1/4 cup of the pecans and 2 tablespoons sugar over 1 crust; top with second crust. Roll into 12-inch round, gently pressing pecans into dough. Cut into 1 1/2-inch strips. Repeat with remaining 2 pie crusts, 1/4 cup pecans and 2 tablespoons sugar.
• Spoon half of peach mixture into greased 13x9-inch or 2 8-inch baking dishes. Arrange half of pastry strips in lattice design over mixture. Bake 20 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in lattice design. Bake 15 minutes longer or until filling is bubbly and pastry is lightly browned. Serve warm or cold.

PECAN BREAD

Steps:

• Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (approximately 9" X 5" X 3") and line with parchment paper that slightly extends above the top edge of the pan, all the way around (see notes above the recipe for more detailed explanation). Set aside.
• In a small saucepan set over medium-high heat, add the butter, brown sugar, and salt. Allow to start melting and stir to combine. Bring to a boil, stirring occasionally, then remove from the heat and stir in the chopped pecans until well combined. Set aside to slightly cool.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend together the buttermilk, oil, and sugar until well-incorporated. Beat in the eggs, one at a time, and then the vanilla. Slowly stir the dry ingredients into the wet ingredients until just combined, then fold in the finely chopped toasted pecans.
• Pour the batter into the prepared loaf pan. Evenly pour about two-thirds of the pecan praline mixture over the top. Use a butter knife to gently swirl the pecan praline mixture into the bread, only going about halfway down into the batter (not all the way to the bottom). Pour the remaining pecan praline mixture over the top without swirling.
• Bake in preheated oven for 45 minutes. Lay a piece of foil over the top of the bread (so that the pecans on top don't burn) and then bake for 10 to 15 minutes longer, until a toothpick inserted in the center of the bread comes out clean (but be careful not to overbake).
• When the bread tests done, remove it from the oven and place the pan on a cooling rack for 15 minutes. Use the parchment paper sling to carefully lift the bread out of the pan and onto the cooling rack. You may gently peel back the parchment paper once the bread has cooled a bit more.

PEACH-PECAN PIE

Steps:

• Refrigerate pie shell until ready to use.
• Preheat the oven to 350°.
• Scatter the peaches over the bottom of the piecrust.
• In a bowl, combine the sugar, sour cream, egg yolks, and flour.
• Using a whisk, stir to mix everything into a thick, rich sauce.
• Pour this evenly over the peaches.
• Place the pin on the center shelf of the oven.
• Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
• Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
• Pulse the machine on and off, until the mixture resembles small peas.
• Stir in the chopped pecans; set aside.
• Remove the pie from the oven, and scatter the topping all over the pie.
• Return to the oven and bake until the pie is golden brown, 10-15 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• Serve warm, or refrigerate and serve cold.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
• In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
• Sprinkle one-third of crumbs into pie shell, cover with peaches.
• Sprinkle remaining crumbs on top.
• Bake in 450° oven for 10 minutes.
• Reduce heat to 350° and bake for 45 minutes.

CARAMEL PECAN PRALINES

Steps:

• In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.
• Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don't want to add it too fast or it can make your caramel crystallize or become grainy.
• Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it's shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don't want it too sticky or hard.
• *If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.
• Pour mixture onto a cookie sheet lined with parchment paper.
• Add pecans on the top and fold into the hot caramel with a wooden spoon or rubber spatula.
• Let caramel cool slightly so you don't burn your hands but the caramel is still warm. Pull from the caramel pecan mixture and form into small ball shapes then press slightly flat so it forms a disc shape.
• Top with sea salt if desired and wrapped each praline in parchment paper to prevent it from sticking.
• Enjoy!

GEORGIA PEACH AND PRALINE PIE

Steps:

• Sprinkle 1 teaspoon flour over pie crust; set aside.
• Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
• Fold in peaches and 1/4 cup melted butter.
• Pour mixture into piecrust.
• Mix together the remaining flour and brown sugar in another bowl.
• Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
• Sprinkle crumb mixture evenly over peach filling.
• Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH PRALINE PIE

Steps:

• In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

NEW ORLEANS PECAN PRALINE PIE

Steps:

• Fill a large heavy duty pot with water and bring water to a boil.
• Remove paper label from condensed milk can.
• Immerse the unopened condensed milk can into the boiling water.
• Reduce heat to medium and cover pot with lid.
• Cook for 3 hours.
• Occasionally check pot to make sure it doesn't boil dry.
• Remove can from water with tongs.
• Place in freezer for one hour, to cool.
• Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
• Mix well.
• Add chopped pecans and mix well, again.
• Pour pecan pie mixture into unbaked pie shell.
• Bake@ 350 degrees for 50-55 minutes.
• Filling is done when knife inserted near the center comes out clean.
• When done, remove pie from oven and let cool for 1 hour.
• Open cooled condensed milk can.
• Empty contents into small bowl and stir well.
• Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
• Garnish with pecan halves (optional).
• Serve with whipped topping (optional).
• (note) if salted pecans are used, omit the 1/8 tsp.
• of salt from the recipe.

NO SUGAR PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Mix the eggs with the sugar substitute. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 °F. on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.