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SOUTHERN PECAN PRALINES

Southern Buttermilk Pralines - CopyThis Pecan Praline recipe is a Southern favorite.  A very sweet and sugary candy laden with pecans and so famous in New Orleans.  There are many different recipes for this treat but most of them contain milk, sugar and pecans. A wonderful Christmas, Valentine’s Day, or anytime gift everyone will enjoy.  Make some of these delicious treats and share with friends and family.

2 cups pecans

1 1/2 cups white sugar

3/4 cup brown sugar

1/2 cup buttermilk

6 tablespoons butter

1 teaspoon vanilla extract

Combine, pecans, white sugar, brown sugar, buttermilk and butter in a good sized pot on top of the stove.  Bring to a boil on medium high and cook to soft ball stage.  (Soft ball stage means drop a small amount in ice water and it forms a soft ball when you pick it up out of the water and roll between your fingers) You can also use a candy thermometer and cook to 234 degrees. Remove pot from heat, stir in vanilla extract,  cool for a few minutes and beat with a spoon until becomes thick and creamy.  Drop by spoonfuls onto wax paper.  Makes 12 to 15 pralines depending on size you make them.

You might also like my recipe for Kentucky Bourbon Balls.

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CHEESY HONEY CORNBREAD MUFFINS

Cheesy Honey Cornbread Muffins TSLC - CopyThis Cheesy Honey Cornbread recipe is a great change from the usual cornbread we make for most meals.  Your family will love the cheesy taste of these muffins.  Spread with some real butter and drizzle with honey while they are still hot for a great treat.  These muffins go great with any meal or have one with a cup of coffee or a glass of milk for a treat anytime. Enjoy!

2 cups self-rising cornmeal mix (I use Martha White, see below to make your own)

1/2 cup all-purpose flour

2 eggs

1/4 cup honey

4 tablespoons butter, melted

1/4 cup sour cream

3/4 cup buttermilk

1 1/2 cups shredded cheddar cheese

Whisk together the cornmeal and flour.  Add eggs, honey, melted butter, sour cream and buttermilk, stir well with spoon.  Fold in cheddar cheese.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup with batter and bake in preheated 425 degree oven 15 to 20 minutes until tops are golden brown.  Makes 12 muffins.

Note:  If you cannot find self-rising cornmeal mix, you can make your own by combining 3/4 cup regular cornmeal plus 3 tablespoons all-purpose flour plus 1 tablespoon baking powder and 1/2 teaspoon salt. This makes 1 cup.  (You would double this formula for the recipe above).

Cheesy Honey Cornbread Muffins -TSLC - Copy

You can find other cornbread recipes here.

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HANDY FOOD TIP – SUBSTITUTE FOR BUTTERMILK IN RECIPES

Did you ever get ready to make a recipe that calls for buttermilk  to find that you don’t have any on hand?   Here is a handy tip on how to make a substitute for buttermilk in a recipe. Many of you probably already know this but each time I post a recipe that calls for buttermilk, I always get asked what can be substituted.

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Substitute for Buttermilk

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SWEET POTATO CAKE

Sweet Potato Cake

This Sweet Potato Cake is delicious and wonderful to serve for the holidays or any gathering.  Serve it to your family and guests with coffee or have a piece with a glass of milk for a great snack anytime.

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup butter or 16 tablespoons or two sticks, softened

4 eggs

1 cup sugar

1/2 cup brown sugar

1 1/2 cups cooked sweet potatoes (I bake mine then peel and mash)

1/2 cup buttermilk

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup nuts, chopped (walnuts or pecans)

1 cup raisins, Optional

Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.  Make sure this is mixed well and set aside.  In a large bowl beat the butter,  eggs, white sugar, brown sugar, sweet potatoes, buttermilk,  sour cream and vanilla extract together.  Add the flour mixture to the creamed mixture and mix well.  Stir in nuts and raisins.  Spray a 10 inch bundt pan with cooking spray, pour in batter.  Bake in preheated 350 degree oven for 55 to 60 minutes testing for doneness as ovens vary.  Remove from oven and let cool for 15 minutes before removing from pan.  Frost cake with your favorite frosting once totally cooled or can use frosting below.

Sweet Potato Cake

Spicy Cream Cheese Rum Frosting

4 ounces cream cheese, softened

2 tablespoons butter, softened

1 teaspoon rum or rum extract or could just use vanilla extract (I use regular rum)

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 cups confectionery or powdered sugar

heavy whipping cream (About 8 tablespoons or enough so that you can spread frosting easily or pour from a small pitcher on top of cake)

Whip cream cheese and butter with mixer.  Add rum, allspice, nutmeg, cloves and powdered sugar.  Whisk in whipping cream until you get the spreading consistency you want.

Note:  You could just put regular cream cheese frosting or any other frosting on this cake you like. We like the spices and rum in the frosting.

Enjoy!

If you like this recipe, you might also like my recipe for Butter Pecan Chocolate Chip Cake with Nutmeg Frosting.

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