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girl in white

Bowtie Boy

Galveston-17.jpg

Such a sweet face!

[schen]

Yum!

[hoodman3]

Christine, your ingredient list is dead on for a "creole praline". The milk is usually condensed milk and the end result is somewhat more creamy than the praline that you find more often, which doesn't have any milk added and is a bit more crunchy. I prefer the creole pralines, but they have a much greater ability to effect your waste and hips. Also they will last a very long time if you keep them in an air tight container. Yum! Yum!

Pete

[Dave]

I'm going to stay away from Kiska's pralines. They look a little funny.

[kiska]

I'm going to stay away from Kiska's pralines. They look a little funny.

heh heh. Some SPECIAL ingredients.

[Hannie]

After reading all this, they sound delicious, I want some too!

For all of us deprived volunteers who will not be able to make it to Winona:

New Orleans Pralines

1 cup light brown sugar, packed
1 cup granulated sugar
½ cup light cream
1 ½ cups pecans, halved
2 tablespoons butter

Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.  Add pecans and butter and continue to cook over medium heat, stirring frequently. Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.  Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.  Makes about 12 candies.

[klassylady25]

They are delicious Hannie and they will help you lose weight I'm sure!  LOL

[Ratz]

Thanks Hannie, just what I need! a good sugar boost