Praline Topping For Cheesecake Or Apple Pie Food

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

PRALINE TOPPING

Steps:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.

PRALINE TOPPING FOR CHEESECAKE OR APPLE PIE

Steps:

• In a medium saucepan over medium heat stir together brown sugar and whipping cream.
• Stir constantly.
• Cook until mixture begins to boil.
• Reduce heat to a simmer.
• Simmer for 10 minutes, stirring often.
• Remove from heat.
• Stir in nuts and Vanilla.
• Allow to cool for 1 to 2 hours.
• Top cheesecake or apple pie with sauce.

PRALINE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

APPLE PRALINE PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.

APPLE CINNAMON CHEESECAKE WITH ALMOND PRALINE TOPPING

Steps:

• Instructions:
• Preheat oven to 300°F
• Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy.
• Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT).
• Add eggs,one at a time and almond extract; mix well. Pour into prepared pan.
• Bake 55 to 60 minutes or until center is set. Cool.
• **Top with Almond Praline Topping.
• **Notes: Almond Praline Topping:.
• In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped,toasted slivered almonds. Spoon evenly over cheesecake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
• Chill. Store leftovers covered in refrigerator.

OLIVE GARDEN APPLE PRALINE CHEESECAKE

Steps:

• Combine graham cracker crumbs with the 2 T sugar and 2 T melted butter.
• Press into a 9" springform pan.
• In a dutch oven or saucepan, melt 1/4 cup butter over low heat and add apples, sugar and spices. Simmer until apples are soft but hold their shape. Cool.
• Mix together praline topping ingredients and set aside.
• Beat together cream cheese, 1/2 cup sugar until light and fluffy. Beat eggs in one at a time. Add cream and be at until thick and creamy.
• Gently stir in apple mix.
• Pour into springform pan. Spread praline topping over cheesecake and bake 350 degrees for 1 hour and 20 minutes or until set.

PRALINE CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
• In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.

CARAMEL PRALINE-TOPPED CHEESECAKE

Steps:

• Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.