Pralinecinnamonmuffins Food

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.

PRALINE MUFFINS

Steps:

• Mix all dry ingredients together in small bowl.
• Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
• Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
• Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
• Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.

NEW ORLEANS PRALINE PIECES

Steps:

• Butter a 9-inch square metal baking pan.
• Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
• Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
• Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
• Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
• Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.

CINNAMON PRALINE NUTS

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

CANTALOUPE MUFFINS WITH PRALINE TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
• Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
• Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
• Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

PRALINE BANANA MUFFINS

Steps:

• In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400° for 15-20 minutes or until muffins test done.

PRALINE-CINNAMON MUFFINS

Steps:

• Preheat oven (360°F, 180°C).
• Grease muffin cups and place the in the freezer until use.
• Cut from the praline paste (nougat) 12 cubes of about 1 inch. If there is praline paste (nougat) left, cut it into very small pieces. Put the 12 cubes into the fridge.
• Chop hazelnuts and roast them in preheated oven for about 5 to 10 minutes or until desired roasting is achieved.
• In a bowl mix flour, baking powder and baking soda. Set aside.
• Open the cardamom pods and put the cardamom seeds into a mortar. Add peppercorns, cloves and salt. Crush them very finely using a pestle. Add cinnamon and set aside.
• In a bowl mix butter and brown sugar until creamy. Add egg and mix well. Add milk and mix well. The sugar must be dissolved completely.
• Add the finely cut nougat and mix well. Add the roasted almonds and the cinnamon mixture and mix again.
• Add the flour mixture and mix only until blended. Do not overmix it.
• Divide batter equally among the prepared muffin cups. Place a nougat cube on each muffin.
• Bake for about 20 minutes until golden brown and a toothpick comes out clean. The nougat cube will sink into the batter during baking.
• Take muffins out of the oven and let cool for 5 minutes in the muffin cups. Then remove muffins from the cups and let them cool completely on a cooling rack.
• After the muffins are cooled out completely dust them with caster sugar.
• NOTE on spices: You can omit the black pepper, if you don't like the pepperiness in here.
• NOTE on praline paste: In Germany this is called nougat or nut nougat. At room temperature this is firm and can be cut. It is very difficult to make this on your own. If you can't get it, you could replace it by chocolate or some other nut/almond bars. The consistency should be that of chocolate at room temperature.