Pecan Praline:
RECIPE:
1 cup packed light brown sugar
1/2 cup sugar
1/3 cup half and half
1 1/2 tbsp unsalted butter
1 tsp vanilla
1/4 tsp salt
6 oz pecans (12/3 cups- WHAT?!)
DIRECTIONS:
Spray a baking sheet with nonstick spray. In a heavy saucepan on medium high heat, boil both sugars and half and half. Whisk constantly. When the sugar dissolves reduce the heat to low and simmer, while whisking, for about 5 minutes. Add butter, vanilla, and salt. Let the mixture simmer (with a candy thermometer preferably) until it reaches 260* F- about 8-10 min. Remove from the heat and mix in the pecans. Pour onto the prepared pan. Cool completely.
Gingerbread Cake
RECIPE:
2 cups all purpose flour
1 tsp baking soda
2 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1 stick unsalted butter softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (NOT robust or blackstrap)
3/4 cup well shaken buttermilk
1/2 cup hot water
DIRECTIONS:
Preheat oven to 350* with rack in the middle. Butter a 13x9 inch pan. Line with foil (edges hanging over) and butter foil.
Whisk together flour, soda, spices and salt.
Beat butter and brown sugar with an electric mixer until pale and fluffy. Beat in egg until blended and then beat in molasses ad buttermilk. At low speed at the flour until smooth. Add the hot water and beat for about a minute. The mixture MAY look curdled or separated. This is ok.
Spread batter evenly into pan. Bake until toothpick comes out clean (30-40 min).
PICTURES WILL BE POSTED OF THE FINAL PRODUCT :)
