Real Deal Pralines Food

REAL DEAL PRALINES

Steps:

• Mix sugar, corn syrup, condensed milk, and water thoroughly. Cook over a low fire until the soft-boil stage, it'll say on your candy thermometer. Remove from heat.
• Add butter, vanilla, and pecans. Beat until the mixture holds its shape. Spoon onto buttered wax paper, and allow to cool. Enjoy!

EASY PRALINES

Steps:

• Combine first 5 ingredients in a medium sized saucepan.
• Cook over medium low heat stirring and bring to a rolling boil.
• Cook slowly over low heat for 3-5 minutes.
• Remove from heat and stir in pecan halves.
• Beat until thickened.
• I use a wooden spoon.
• If the mixture gets too thick while beating add drops of evaporated milk.
• If the mixture is too thin just beat a little longer.
• Drop by spoonfuls onto waxed papeeer.
• Let cool.
• Wrap each praline in plastic wrap.

MEDIANOCHE BREAD

Steps:

• In a large bowl, mix yeast and three tablespoons sugar in one cup warm water. Place in a warm place and wait for the yeast to begin bubbling. (If it doesn't bubble and foam, you have some bad yeast or something else went wrong and you'll need to start over.)
• Beat the eggs until foamy. Mix the eggs with the rest of the water and the melted lard.
• Put the flour, sugar and salt in a food processor. Turn on and add the liquids all at once. Process until it forms a ball (you may need to add a little more water.) Knead for 3-5 minutes until the dough gets stiff and pliable.
• Grease a large bowl and place the dough in it, then turn the dough so that the greased side is up. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the dough ball doubles in volume.
• Place the dough on your work surface and punch it down. Divide the dough into good-sized handfuls. Roll each handful on a lightly floured surface to make cylinders about five inches long and about 2 1/4 inches in diameter. Arrange rolls on a lightly greased baking sheet. Cover with a slightly damp, clean towel. Let rise in a warm place for about one hour or until the rolls double in volume.
• Preheat oven to 350º F.
• Brush the tops of the rolls liberally with the egg glaze. Bake until golden brown -- about 25 to 35 minutes. Remove the rolls from the oven, take them off the baking sheet and let cool on a wire rack. While they are still warm, brush the tops with a little melted butter. Use for medianoche sandwiches, or serve warm as a side dish.