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Recipe Name: Praline-pecan Roll Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 Cup(s) Pecans
1/4 Cup(s) All purpose flour
5 Egg yolks
2 Teaspoon(s) Vanilla
3/4 Cup(s) Granulated Sugar
5 Egg whites
1/4 Teaspoon(s) Cream Of Tartar
Caramel Buttercream
Sugared pecans, optional
Directions:
Gease and lightly flour a 15x10x1 inch jelly roll pan; set aside. In a
food processor bowl combine pecans and flour. Cover and processfor
30-60 seconds until nuts are finely ground; set aside. In a mixing
bowl beat egg yolks and vanilla with an electric mixer onhigh speed 5
minutes or until thick and the color of lemons. Graduallyadd 1/4 cup of
the sugar, beating on medium speed about 5 minutes oruntil sugar is
almost dissolved; set aside. Thoroughly wash the beaters. In a large
mixing bowl beat the eggwhites and cream of tartar on medium speed
until soft peaks form (tipscurl). Gradually add the remaining 1/2 cup
sugar, about 2 tablespoons ata time, beating until stiff peaks form
(tips stand straight). Stir about 1 cup of the egg white mixture into
the yolk mixture. Thenfold the egg yolk mixture into the remaining egg
white mixture. Sprinklenut mixture over egg mixture; fold in just until
blended. Spread batter into prepared pan. Bake in a 350 oven for 18-20
minutesor until top springs back when lightly touched. Immediatley
loosen sidesof cake from pan. Invert cake onto a towel sprinkled with
powdered sugr.Roll up warm cake and towel together, jelly-roll style,
starting from ashort side. cool on a wire rack. Gently unroll cake.
Spread 1 1/2 cups of Caramel Buttercream towithin 1 inch of the edges.
Roll up cake without towel, jelly-rollstyle, starting from one of the
short sides. Frost cake with remainingCaramel Buttercream. If desired,
garnish with sugared pecans. Cover andstore in the refirgerator for up
to 3 days. Makes 10 servings.Caramel Buttercream: In a medium saucepan
combine 1/3 cup packed brownsugar and 2 tablespoons cornstarch. Stir in
1 1/4 cups half and half orlight cream. Cook and stir over medium heat
until thickened and bubbly.Reduce heat, then cook and stir 2 minutes
more. Gradually stir abouthalf of the mixture into 2 slightly beaten
egg yolks; return toremaining mixture in saucepan. Bring to a gentle
boil. Cook and stir for2 minutes. Remove from heat. Press plastic wrap
onto surface of mixtureto prevent a skin from forming. cool to room
temperature withoutstirring. In a medium mixing bowl beat 3/4 cup
softened butter, 3/4 cupsifted powdered sugar, and 2 tablespoons milk
with an electric mixer onmedium speed until light and fluffy. Add
cornstarch mixture, 1/4 cup ata time, beating after each addition until
smooth.Sugared Pecans: In a small skillet combine 1/3 cup packed brown
sugar, 1tablespoon orange juice, and 2 teaspoons corn syrup. Heat over
low heatabout 2 minutes or until brown sugar is dissolved,s
tirringoccasionally. Stir in 1 cup pecan halves (toasted if desired);
stir tocoat well. Place 1/4 cup granulated sugar in medium mixing bowl.
Addcoated pecans and stir to coat with sugar. Place pecans on a
bakingsheet and let stand 1 hour until dry. Store in a loosely
coveredcontainer in a cool place for up to 2 weeks.Recipe by: Unknown
Cookbook Posted to MC-Recipe Digest V1 #731 byL979@aol.com on Aug 9,
1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 86
Total Fat: 10.1g
Cholesterol: 90.1mg
Sodium: 32mg
Potassium: 98.2mg
Carbohydrates: 19.5g
Fiber: 1.1g
Sugar: 15.7g
Protein: 4.5g


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