Ingredients
1 cup light brown sugar, packed
1 tbsp flour
1/2 tsp salt
1 egg white, stiffly beaten
1 tsp vanilla
2 1/2 cup pecan halves
Directions
Add 1 teaspoon vanilla (no more) to stiffly beaten egg whites, fold
in the brown sugar, flour and salt, and add the pecans. Place either
small clusters, or individual halves on well greased cookie sheets,
or parchment paper and bake at 275F. 20- 30 minutes. Immediately
remove from sheet to cooling rack if they were baked directly on the
cookie sheet, o before peeling from the paper. Cool and pack in
covered tin.
The poster writes: The latest rage down here in the old south is the
Bed and Breakfast in ante bellum homes, authentic and faux. It
follows that the recipes developed by the maiden aunt who lived on
the third floor and crept down to make her cookies in the middle of
the night are the most sacred of documents, cherished and guarded,
and exploited, and maybe even, heaven forfend, faked. There are
several small bakeries born of the B and B who claim this cookie was
developed by such a person, and is unique to that family. When I was
a child, a looong time ago, this cookie was all the rage, and so
easy!!
HERE IS MY FAMILY'S SECRET OOOOH What could it be? Lightly toast the
pecans first. Cool completely before adding to egg whites. This is
sort of a meringue, but not really. It starts off crisp, and will
stay that way depending on weather conditions. It gets chewy after
awhile and is still delicious.
Servings: 1 recipe
Praline Cookies Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie
The History of Recipes
Academics have proved the existance of recipes far back into antiquity, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the Romans made use of many aromatic flavors, including many that are still in use today for example basil, rue and asafoetida. During the following few hundred years, the powerful families of the West tried to serve up the most extravagent banquests, and because of this cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes of the day. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Praline Cookies recipe.
