Dessert Pineapple Sauce

This simply pineapple sauce recipe elevates angel food cake to the next level. 

• 3 ounces pineapple juice
• 1 tablespoon cornstarch
• 1 8-ounce can sweetened crushed pineapple
• 2 tablespoon lemon juice

Blend pineapple juice with cornstarch until smooth.
Cook stirring constantly until thickened and clear.
Add crushed pineapple.
Cook 3 minutes.
Remove from heat.
Stir in lemon juice.
Chill before serving.
Makes about 1 cup.

Printable Recipe

Blueberry Cream Cheese Muffins

A blueberry muffin recipe that is equally good with fresh blueberries or frozen blueberries.

Blueberry Cream Cheese Muffins

• 1 cup fresh or frozen blueberries
• 2 cups all-purpose flour, plus 2 tablespoons
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons vanilla extract
• 1/4 butter, melted
• 1/2 cup milk
• 2 eggs

Toss blueberries with 2 tablespoons of flour.  Set aside.
Mix flour, baking powder, baking soda and salt.
In mixer beat cream cheese and sugar until smooth.
Add lemon juice, lemon zest and vanilla.
Beat in butter and milk.
Add eggs one at a time, beating after each egg.
Add flour mixture and mix until just moistened.
Fold in blueberries.
Fill paper-lined muffin tins about 2/3's full.
Bake in 400 degree preheated oven for 18 to 20 minutes.
Makes about 16 regular muffins.

 

Printable Recipe

Hot out of the oven

Peppered Cheese Tarts

A quick and easy recipe for an impressive appetizer.

• 1 can flaky layer refrigerated canned biscuits
• 3 ounces cream cheese
• 4 ounces pepper jelly

Separate each biscuits into two layers.
Place into mini-muffin tin, pressing up sides of pan.
Cut cream cheese into 1/2" squares.
Place a square of cheese in center of each muffin.
Top cream cheese with 1/2 teaspoon of jelly.
Bake in preheated 400-degree oven for 8 to 10 minutes or until brown.
Carefully remove from muffin tins.
Serve warm or at room temperature.


Makes 20 tarts.

Tip:

Different jellies may be used for pepper jelly.
Try Pecan Peach Pepper Preserves
http://mississippisupper.blogspot.com/2015/05/pecan-peach-pepper-preserves.html

Summer Fresh Fruit Salad

Summer's Bounty

 

 

• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 2 tablespoons sugar
• 1 cup pineapple juice
• 1 cup blueberries
• 1 cup fresh strawberries
• 1 cup fresh peaches slices
• 1 cup fresh pineapple chunks
• mint leaves for garnish

Combine cornstarch, ginger and sugar.
Add pineapple juice, stirring until smooth.
Over medium heat bring sauce to a boil.
Remove from heat and cool.
Toss fruit together in a bowl.
Pour cooled dressing over fruit, gently toss to coat.
Store in refrigerator up to 8 hours.
Serve in individual serving dishes.
Garnish with mint leaves.

Shark Bite Cocktail

A cocktail recipe that looks like ocean water with blood in the water.  Perfect for shark week.

• 1 1/2 ounces coconut rum
• 1 ounce blue curacao
• 3 ounces pineapple juice
• squeeze of lime juice
• 3 drops grenadine syrup

Mix rum, blue curacao and pineapple juice together.
Pour over crushed ice.
Squeeze lime into drink.
Add 3 drops of grenadine syrup.

Orange and Spinach Salad

A recipe that has just the right blend of sweetness.

4 cups fresh baby spinach
2 oranges, peeled and sliced
1/2 large red onion, sliced into rings
1/3 cup grated Havarti cheese
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons vegetable oil
3/4 cup orange juice
1 egg, beaten
1 teaspoon orange zest



Arrange spinach, orange slices and onion rings on serving platter.
Chill until ready to serve.
Whisk sugar with vinegar together until sugar dissolves.
Whisk in oil until blended.
Add orange juice and beaten egg, blending well.
Cook over medium heat until slightly thickened, about 5 minutes.
Pour dressing though sieve.
Add orange zest.
Chill.
Serve salad with chilled dressing on the side.

Cheddar Cheese Wafers

A recipe for a savory shortbread cookie wafer.

• 1 1/2 cups butter, softened
• 1 pound sharp Cheddar cheese,shredded
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground red pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1 tablespoon finely minced parsley

Mix butter and cheese with an electric mixer until blended.
Gradually add rest of ingredients until blended.
Chill dough 2 hours.
Divide dough into 4 equal portions.
Roll into four 8" logs.
Wrap in plastic wrap.
Chill 8 hours.
Slice into 1/4" rounds.
Bake on ungreased cookie sheets in a preheated 350-degree oven for 15-20 minutes or until lightly brown.

Serve with salad instead of croutons.

Tip:

Rolls may be stored in freezer.  Partially thaw and bake as usual.

Baby Fresh Spinach and Apple Salad

A crispy spinach salad recipe with a sweet tangy vinaigrette.  An outstanding way to increase your vegetable and fruit consumption.

• 4 cups baby fresh spinach
• 1 small Granny Smith apple, chopped
• 1/2 cup cashews
• 1/2 cup golden raisins
• 1/4 cup sugar
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil

Toss spinach, apples, cashews and raisins together.
Combine sugar with garlic and celery salt.
Whisk with vinegar until sugar dissolves.
Whisk in oil until blended.
Serve salad with dressing on the side.

Lemon-Almond Cheesecake Ball

A recipe for a dip that has the creaminess of cheesecake. 

• 8 ounces cream cheese, at room temperature
• 4 ounces butter, at room temperature
• 2/3 cup sugar
• 1/3 cup powdered sugar
• 1 package lemon drink powder, Kool-Aid
• 1/4 cup almond meal
• slivered almonds for garnish

Mix cream cheese and butter until creamy.
Add sugars and lemon powder
Add almond meal.
Mix until smooth.
Line mold with plastic wrap.
Pour into mold.
Chill 8 hours or overnight.
Unmold on serving tray.
Garnish with slivered almonds.
Serve with apple slices or salty pretzels.

Make-ahead and freeze for later.

Cotton Candy Martini

A recipe for a delightful, fun cocktail.

• 1 bag pink cotton candy
• 2 ounces vodka, chilled
• 1 ounce cranberry juice, chilled
• 1 ounce pineapple juice, chilled

Fill martini glass with cotton candy.
Shake remaining ingredients over ice.
Strain into martini glasses.

.

Tip:

The cotton candy melts quickly, so present the glass filled with the cotton candy first before pouring.
Its fun to watch the cotton candy dissolve right before your eyes.
For a non-alcoholic version omit vodka and substitute 2 ounces lemonade.

 

How to Make Fresh Cranberry Juice

A recipe straight from the bog that produces a jewel red refreshing beverage. One of only three fruits native to American, cranberry juice is bitter and needs to be sweetened to produce a mild tart beverage.  Cranberries have been touted for years for their health benefits.

• 1 12-ounce package cranberries, fresh or frozen
• 4 cups water
• sugar to taste

Wash and drain cranberries.
Place in saucepan.
Pour water over cranberries.
Bring to a boil and cook for 10 minutes.
The cranberries will pop.
Remove from heat and let sit 20 minutes.
Strain juice through several layers of cheesecloth.
Reserve pulp for another use.
Combine cranberry juice with sugar to taste.
Heat juice for 5 minutes do not boil.
Chill and serve.

Tip:
Cranberries are only available a few months of the year, but they freeze well.
The juice can also be canned.

Microwave Cheese Sauce

A outstanding, easy, microwave recipe to serve over soft tacos along with your other toppings.

• 1 tablespoon butter, melted
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup grated Colby cheese

Mix all ingredients together in a microwave safe bowl until smooth.
Microwave on high 2 minute, stir.
Microwave an additional 1 minute, stir.
Add grated cheese, stirring to melt cheese.
Return to microwave and cook an additional 1 minute.

Tips:

An immersion blender works wonderful for stirring this sauce.  A first-rate way for creating a smooth velvet cheese sauce.
Other cheese maybe substituted for Colby.  Good choices are cheddar, Monterey Jack or try one flavored with jalapenos for extra heat.

Frankoma Pottery

While living in Oklahoma, I purchased a set of Frankoma pottery from their gift shop in Sapulpa.  The pattern is Ranch with a White Sand glaze. The dinnerware is made from clay dug from Sugar Loaf Hill near Sapulpa, Oklahoma. The red-brick colored Sapulpa firing clay gives the pottery a unique look of older terra cotta.  John Frank, a professor at the University of Oklahoma in the 1930's, developed glazes that let the color of the clay partially show through.  Frankoma has enjoyed increased publicity from exposure on various television shows, by Martha Stewart's personal collection, and in antique stores throughout the United States. The pottery is still affordable and is both visually pleasing and functional.  Frankoma Pottery, after being in operation since 1933, closed and shut down its operation in 2004.  The molds and name were bought and now they sell limited pieces on the Internet.   
  

Southern Breeze

Sweltering summer heat made bearable by a Southern Breeze.

• 1 0.22-ounce packet Kool-Aid Blue Raspberry Lemonade
• 1 cup of sugar
• 6 cups water
• 1 6-ounce can frozen lemonade
• 1 46-ounce can pineapple juice
• 1 2-liter bottle ginger ale, chilled

Mix Kool-Aid powder with sugar and water.
Pour into ice cube trays and freeze.
Mix frozen lemonade and pineapple juice together.
Chill until ready to use.
Just before serving pour ginger ale into pineapple juice mixture.
Pour over Kool-Aid ice cubes.
Serve.

Tip:

To make individual servings mix 1/3 cup pineapple juice mixture with 1/2 cup ginger ale.
Pour over Kool-Aid ice cubes.



Shared at Saucy Saturdays Link Party

Sweet Lemonade

A perfect summer drink to enjoy anytime.

• 2 cups simple syrup
• 1 3/4 cups fresh lemon juice
• 3 cups water
• lemon slices or wedges for garnish

Stir first 3 ingredients together.
Serve over ice.
Garnish with lemon slices.


Recipe for Simple Syrup

Simple Syrup

2 cups sugar
1 cup water

Bring to a boil over medium heat.
Reduce heat, simmer, stirring often until sugar dissolves.
Cool.

Plum Jelly

Yellow local plums make a beautiful golden jelly.

• 5 pounds plums, washed and sorted
• 1 1/2 cups water
• 6 1/2 cups sugar
• 1/2  teaspoon butter
• 1 1.75- ounce package powder pectin or 6 tablespoons

Pit plum and chop.

Add chopped plums and 1 1/2 cups water into a large saucepot. 

Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Add butter.

Butter will help prevent foaming.
Add sugar all at one time. 

Bring to full rolling boil, a boil that cannot be stirred down.

Cook 1 minute, stirring constantly.

Remove from heat.

Skim off foam with a metal spoon.

Ladle into hot sterilized jars, leaving 1/4 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 5 minutes.

Remove from canner and cool. 

Makes nine 1/2 pint jars.


Tip:
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Cool.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.

Tomato Fiesta Salsa

Preserve summer's tomatoes with this Tomato Fiesta Salsa.

• 6 pounds tomatoes, peeled cored and chopped
• 2 cups banana peppers, seeded and chopped
• 1 cup sliced green onions
• 1/2 cup chopped jalapeno peppers
• 3 cloves of garlic, minced
• 1 tablespoon fresh marjoram
• 1 teaspoon canning salt
• 1/2 cup cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar

Mix all ingredients together in a large saucepot.
Bring to a boil.
Reduce heat and simmer 10-minutes.

Ladle into hot sterilized jars, leaving 1/4 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 15 minutes.

Remove from canner and cool. 

Makes 5 pint jars.

Printable Recipe

 

Banana Breeze Pie

Banana cream pie that's a breeze to make.

• 1 8-ounce package cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 3 bananas, sliced and dipped in additional lemon juice
• 1 graham cracker pie crust
• banana slices for garnish
• whipped cream
• caramel sauce

In mixer bowl beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Add lemon juice and vanilla.
Stir until thickened.
Line pie crust with banana slices.
Top with cream cheese filling.
Refrigerate 2 to 3 hours or until firm.
Slice into 8 servings.
Garnish each slice with additional banana slices dipped in lemon juice, whipped cream and caramel sauce.



.

Frozen Margaritas

A tart frozen drink to help cool down on a hot summer day.       

• 2 1/2 cups ice cubes
• 1/3 cup tequila
• 1/3 cup fresh lime juice 
• 1/4 cup simple syrup
• 1/3 cup salt
• 1 lime, cut into wedges

Blend ice, tequila, lime juice and simple syrup in blender until smooth.
Pour salt in saucer.
Rub rim of glasses with lime wedge.
Dip glass rims in salt.
Pour margaritas into glasses.
Garnish with lime wedges.

Zucchini Noodles with Lime Tomato Salsa

 

Summer's bounty with a new twist.

• 2 medium zucchinis
• 1 large tomato, chopped
• 3 tablespoons cilantro, chopped
• 1 teaspoon jalapeno pepper, finely chopped
• 2 tablespoons green onions, finely sliced
• 1 teaspoon lime juice
• 1/4 teaspoon salt

Use a spiral vegetable slicer to make zucchini noodles.  Set aside.
Mix remaining ingredients together in a bowl.
Season to taste with additional jalapeno, lime juice, and salt.
Toss with zucchini noodles.
Serve immediately.

I received a Very Healthy Spiral Vegetable Slicer for free to review from VarietyLand.  This easy to use kitchen gadget will add a healthy twist to your meals.  I have only used it to make the zucchini noodles, but I can't wait to try sweet potatoes next. I was delighted at how easy and effortless it was to create the long noodles.  Perfect for all the fresh summer vegetables.  The Very Healthy Spiral Vegetable Slicer is made of high-quality durable plastic with stainless steel blades that are built to last.  Clean-up was a breeze, just rinse under running water.  I didn't even need to use the brush that was included with it.  So if you want to try a spiral vegetable slicer, I would highly recommend Very Healthy Spiral Vegetable Slicer by VarietyLand available from Amazon.

Pecan Pie Cookies

Rich flavors of pecan pie in a cookie.

• 1 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, separated
• 1/2 cup dark corn syrup
• 1/2 teaspoon vanilla extract
• pinch of salt
• 2 1/2 cups all-purpose flour
• 1/4 cup butter
• 1/2 cup powdered sugar
• 3 tablespoons dark corn syrup
• 3/4 cup finely chopped pecans
• 1/4 teaspoon vanilla extract

Mix 1 cup butter and sugar at medium speed with a mixer until light and fluffy.
Add egg yolks, 1/2 cup corn syrup, 1/2 teaspoon vanilla and pinch of salt, mixing well.
Gradually add flour into batter; don't over-mix.
Cover and chill 1 hour.
Melt 1/4 cup butter in a saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup.
Cook, stirring, until mixture boils.
Remove from heat.
Mix in pecans and 1/4 teaspoon vanilla.
Chill 30 minutes.
Shape mixture into 1/4-inch balls; set aside.
Roll cookie dough into 1-inch balls.
Place cookies 2 inches apart on  parchment-lined cookie sheets.
Beat egg whites until foamy; brush on cookies.
Bake in preheated 375-degree oven for 6 minutes.
Remove from oven, and place pecan balls in center of each cookie.
Bake 8 minutes or until lightly browned.
Cool 5 minutes on cookie sheets.
Cool completely on wire racks.

Yield: 4 1/2 dozen.

Tip:
Freeze up to 1 month, if desired.

Printable Recipe

Cinnamon Streusel Coffee Cake

A tender and moist cake, with a middle layer of cinnamon filling and a crumbly streusel topping.

Streusel Topping:

• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Filling:

• 1 cup brown sugar
• 1 1/2 tablespoons ground cinnamon

Cake:

• 3/4 cup unsalted butter, at room temperature
• 1 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 1/4 cups milk
• 3 3/4 cups all-purpose flour

Stir together streusel topping ingredients.  Set aside.
Stir together filling ingredients. Set aside.
In a large bowl, beat together the butter, salt, sugars, baking powder and vanilla until well combined and smooth.
Add eggs one at a time, beating well after each addition.
In a separate bowl, mix together the sour cream and milk.
Add the flour to the butter mixture alternating with the milk mixture, beating gently to combine.
Begin and end with flour.
Spread half the batter into a prepared 9"X13" baking pan.
Sprinkle the filling evenly over top of the batter.
Drop remaining batter by spoonfuls over top of filling.
Gently pull knife through batter to swirl throughout pan.
Sprinkle the streusel topping over the batter in the pan.
Bake for 50 minutes in a preheated 350-degree oven or until a toothpick inserted in center comes out clean.
Cool for 20-minutes.
Serve from pan.


Tips:

Bake in two  9" round cake pans.  Freeze one for later.
You can prepare this coffeecake the night before, then bake in the morning. Cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed.
 

Swiss Steak

Slow-cook a relatively tough round steak to produce a fork-tender Swiss Steak in a rich gravy.

• 1 pound beef bottom round, tenderized by butcher
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth

Season the steak on both sides with the salt and pepper.
Dredge the pieces of meat on both sides in the flour.
Add vegetable oil to cover the bottom of a large skillet over medium-high heat.
Add the steaks to the pan.
Cook until golden brown on both sides.
Remove the steaks to a plate and repeat until all of the steaks have been browned.  Set aside.
Add the onions and garlic to pan and saute for 1 to 2 minutes.
Add the tomato paste and stir.
Add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, covering it in the liquid.
Bring to a boil.
Cover the skillet.
Reduce heat to a simmer.
Cook for 1 1/2  hours or until the meat is fork-tender.

Printable Recipe

Grilled Onion Cheeseburgers and Alpha Grillers Grill Brush

Summer grilling starts with a clean grill.

• 1 pound ground beef
• 1 egg, beaten
• 1/2 hamburger bun, made into soft bread crumbs
• 4 ounces melted butter
• salt and pepper to taste
• 1 medium onion, sliced
• 4 American cheese slices
• 4 hamburger buns
• tomato slices
• lettuce
• dilled pickle slices
• mayonnaise

Mix ground beef with egg, bread crumbs, butter, salt and pepper.
Divide and shape into 4 patties.
Place meat patties and onion slices on pre-heated grill.
Close grill lid.
Cook onion slices 3 minutes, turn and cook for 2 minutes.
Remove onion slices from grill and place in bowl and cover with plastic wrap.
Cook meat patties for 5 minutes with grill lid closed.
Turn meat patties over and cook 3 minutes.
Remove from grill.
Top with onion and cheese.
Return to grill and finish cooking until desired doneness.
Toast buns.
Serve with desired toppings.

Nothing is worse than a dirty grill that has to be cleaned before you can make your favorite burgers. Today, I received the Alpha Grillers grill brush to use and review.  It is made with tough stainless steel bristles and a comfortable plastic two-handed grip.  The 18" long shaft is perfect. It allows good control and pressure, but also keeps your arms far enough away from the heat.  The best feature is the innovative 3-sided design that lets you get deep between the grates and into those tricky corners.  For best results you should clean your grill while it is still hot.  Just have a bowl of soapy water and your Alpha Grillers brush by your grill and clean-up is a breeze.  No more brunt on food the next time you are ready to grill.  I highly recommend you try the Alpha Grillers grill brush if you are in the market for a new grill brush.  It is safe to use on all grill surfaces, even porcelain grill grates.  You can purchase your Alpha Grillers grill brush from Amazon at this link Alpha Grillers grill brush and Free E-recipe Book.   I found their video How to Clean Your Grill very helpful. No more dirty grills for me. 

Pina Colada

A refreshing tropical drink with the taste of coconut and pineapple to beat the summer heat.

 

 

 

 

• 3 ounces light rum
• 4 ounces cream of coconut
• 4 ounces pineapple juice
• 1 cup frozen crushed pineapple
• 1 cup crushed ice

 

 

Pour rum, cream of coconut, pineapple juice and frozen crushed pineapple into a blender with crushed ice.

Blend until smooth, and pour into 2 glasses.

Garnish with a maraschino cherry, and serve.

 

 

Non-alcoholic Pina Colada

 

• 5 ounces cream of coconut
• 6 ounces pineapple juice
• 1 cup frozen crushed pineapple
• 1 1/2 cups crushed ice

 

Pour cream of coconut, pineapple juice and frozen crushed pineapple into a blender with crushed ice.

Blend until smooth, and pour into 2 glasses.

Garnish with a maraschino cherry, and serve.

 

 

 

 

  

Cajun Spiced Pecans

• 1/4 cup butter, melted
• 1/2 teaspoon Tony Chachere's Creole Seasoning
• 1/4 teaspoon Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 8 ounces pecan halves

Mix butter, Creole seasoning, Tabasco and Worcestershire sauce.
Pour over pecan halves.
Toss to coat.
Arrange pecans into a single layer on a jelly-roll pan.
Bake in preheated 300-degree oven for 15 minutes.
Stir after about 8 minutes.
Cool.
Store in airtight container.



Make your own Creole seasoning.

Recipe for Creole Seasoning

Creole Seasoning

26 ounces table salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce Accent seasoning

Mix all ingredients together.

Orange Glazed Pecans

Citrusy-sweet pecans make the perfect appetizer or snack.

 



 

 

• 2 cups pecans halves
• 1 1/2 cups sugar
• 1/2 cup orange juice
• 1/2 teaspoon orange zest

Toast pecans in a 350-degree oven for 8 minutes.
In a large heavy saucepan, combine the sugar and orange juice.
Cook over medium-high heat, without stirring, until a candy thermometer reads soft-ball stage, 
236-degrees.
Remove from the heat; stir in pecans and orange zest
Beat mixture with a wooden spoon until it thickens and loses its gloss, about 2 minutes.
Drop pecan halves onto waxed paper to set.
When cool break apart.
Store in an airtight container 

Printable Recipe

Pralines

A sweet, slightly crumbly brown sugar candy loaded with toasted pecans.

• 1 1/2 cups pecans
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1/8 teaspoon salt
• 3 tablespoons corn syrup
• 1 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Toast pecans in a 350-degree oven for 8 minutes.
Mix sugar, brown sugar, salt, corn syrup, evaporated milk and butter in a heavy sauce pot.
Bring to a boil stirring constantly.
Cook over medium-high heat until soft-ball stage, stirring occasionally.
Remove from heat when candy thermometer reads 232-degrees.
Cool sugar mixture about 15 minutes or until 150-degrees.
Stir in pecans and vanilla.
Beat with a wooden spoon for 1 to 2 minutes or candy begins to thicken.
Drop quickly onto wax paper.
Cool.
Store in air-tight container.

Tip: 
If candy becomes to hard to drop add a spoonful of hot water and stir.