Chewy Pecan Praline Cookies

Ingredients:

1 1/2 cups brown sugar
3/4 cup butter
1 egg
1 tsp. vanilla
2 cups flour
1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees.

Cream together the butter and the sugar.

Add in the egg and the vanilla.

Next add in the flour.

And finally stir in the pecans.

Roll into 1" balls and place on an ungreased cookie sheet.

Bake for 7 to 8 minutes.

If you find the cookies spread and become flattened, add a 1/4 cup flour to the remaining dough.

Source: TexasRecipes

Praline Pumpkin Cake

Ingredients:

For the praline layer:

1/2 c. unsalted butter
1/4 c. whipping cream
1 c. packed brown sugar
3/4 cup coarsely chopped pecans

1 box Betty Crocker SuperMoist yellow cake mix
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. water
1/3 c. vegetable oil
4 eggs
1 tsp. pumpkin pie spice (= 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves)

For the frosting:

1-2 containers Betty Crocker Rich & Creamy cream cheese frosting
1/2 tsp. pumpkin pie spice (= 1/4 tsp. cinnamon + 1/8 tsp. ginger + pinch nutmeg + pinch cloves)

To garnish:

Caramel topping, optional
Additional coarsely chopped pecans, optional

Directions:

Heat oven to 325°F.

In a small saucepan, stir together butter, whipping cream and brown sugar.

Cook over low heat, just until butter is melted.

Whisk to completely dissolve the brown sugar. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

In large bowl beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.

Carefully spoon batter over pecan mixture into each pan.

Bake 41 - 47 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes; then invert from pans onto cooling rack, pecan side up.

Cool completely, an hour or more.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

To assemble cake, place 1 layer, praline side up, on serving plate.

Spread with half of the frosting.

Top with second layer, praline side up; spread remaining frosting to edge of layer.

Drizzle with caramel topping and additional pecans.

Store loosely covered in refrigerator.

Source: TexasRecipes

Apple Praline Bread

Ingredients:

1 cup granulated sugar
8 ounces sour cream
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups peeled chopped tart apples
1 cup chopped pecans
1/4 cup butter
1/4 cup packed light brown sugar

Directions:

1.   Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
2.   Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.
3.   In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.
4.   By hand, stir in the chopped apple and 1/2 cup of the pecans.
5.   Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
6.   Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.
7.   Let cool in the pan on a wire rack for 10 minutes.
8.   While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.
9.   Reduce heat and simmer gently for 1 minute to make caramel topping.
10. Remove bread from pan; drizzle top with the caramel and let cool.
11. Serve and enjoy!