Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Pralines make a wonderful dessert following Mexican food. They are great for buffets when individually wrapped in colorful tissue paper and tied with jumbo yarn. For holidays and parties, I’ve often tied them to a pinon tree encircling the patio or to a branch of a cedar I used for the center piece.
Yield: 4 dozen
1 cup firmly packed brown sugar 2 cups granulated sugar 3 Tablespoons light corn syrup ¼ teaspoon salt 1 cup light cream 4 Tablespoons butter 2 teaspoons maple flavoring 1 ½ cups shelled pecan halves
1. Butter a heavy 3-quart saucepan on the inside
2. Combine sugars, syrup, salt cream and butter in the saucepan and stir until well blended.
3. Cook slowly over medium heat until candy reaches the medium firm-ball stage (246F) Remove from heat.
4. Let candy stand undisturbed for a few minutes. Then add flavoring and pecans and beat a few whips until creamy.
5. Drop by spoonfuls onto wax paper. If candy begins to harden, add a few drops of light cream; place over the lowest heat of the range and stir until creamy; it should drop smoothly from spoon.