The Food Warehouse

Southern Pecan

Pecan Pralines: A Lasting Pecan Tradition

Did you know that pralines have been around for more than 300 years? This timeless confection has been a part of thousands of family meals, official meetings, and romantic dinners since the early 1600s.

The praline was believed to originate from the court of a certain Marshal de Plessis-Plaslin in Montargis, France. His cook, Clement Lassagne, was credited with making the first pralines. How he thought of it and for what reason he made these pralines are still not known. These questions remain a source of controversy and interesting theories. There are stories which say that the chef should not be credited with the creation of this delicious concoction of sugar and almonds. It is rumored that one evening he saw his children trying to caramelize almonds taken from the kitchen. Another version says it was a kitchen boy who made the first discovery that coating almonds with melted sugar resulted in a delectable treat. Whoever the creator was and whatever the story, the Marshal de Plessis-Plaslin was an enthusiastic patron of pralines. Some say he ate pralines almost daily to aid his digestion. More imaginative individuals claim that these sugar treats were used for a second interesting purpose: wooing the different ladies he visited.

By the 1700s, pralines had become so much a part of French cuisine that the initial French settlers to the Americas brought the recipe with them. Pecans were used instead of the usual almonds since pecans were already growing in abundance in the southern areas where the French chose to reside. The same basic ingredients with pecans and a little cream or milk in a pan over the stove, and pecan pralines were born.

In the Americas, pecan pralines became a specialty of the Creole African-American women. These women became known as pralinieres, vending pecan pralines on the streets during the evenings. As early as 1715, the Southern pecan pralines were already recognized in print for their delightful taste. By the mid-1700s, they had already established a place as one of the Southern dessert favorites.

Through the years, many different variants of pecan pralines have developed. Different ingredients have been added to the basic praline recipe. Bourbon, rum, fruits, marshmallows, and cream have all added that extra spice to make each pecan praline a distinctive treat. Aside from its most common form as candy, pecan pralines can now be poured over desserts when warm, sprinkled on top of sweets when cold, or used as a filling for cakes and other pastries when powdered.

Now in the twenty-first century, almost 400 years after the first praline was created, pecan pralines are a classic Southern tradition. A meal in Louisiana, Texas, or Georgia would not be complete without this delectable dessert. Pecan pralines have become so ingrained in the South that tourists who flock to this area need to have a taste of this sweet before they can fully say that they have been to the South. A meal in Louisiana, Texas, or Georgia would not be complete without this delectable dessert. Pecan pralines are truly a lasting tradition in Southern cuisine.

For a taste of the classic pecan praline, visit Tanner's Pecans and Candies. You'll be raving about their pecan pies and other sweets.

About the Author

Pecan Pralines
are simple delicious! Check out Tanners Pecan at http://www.tannerspecan.com today for some tasty
Pralines
.

any good authentic southern recipes?

im haveing this big get together and i need to make some real downhome country meals...anybody got any???
i already know fried chicken taters collard greens grits and sweet potato and pecan pies....

Red Velvet Cake Long recipe to much to type here is recipe:

http://www.joyofbaking.com/RedVelvetCake.html

Mississippi Mud Cake

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2 cups sugar
4 eggs
2/3 cup cocoa
2 t vanilla
1/2 bag miniature marshmallows
1 cup oil
1 1/2 cup plain flour
1/4 t salt
1 cup pecans chopped
1 T granulated coffee &1 T hot water mixed
In large bowl, cream sugar & oil. Add eggs & coffee/water mixture. Beat. In separate bowl sift 1 1/2 c flour, cocoa & salt. Add to creamed mixture in the large bowl. Mix well. Stir in vanilla and pecans. Pour into greased 9x13 pan. bake 325* 30-40 min, add marshmallow on top. Bake 5 more minutes. Let cake cool.
Frosting
1 box powdered sugar
1 1/2 stick margarine softened
1/2 cup pet milk(evaporated canned milk, not sweetened condensed milk!)
2/3 cup cocoa
1 t vanilla
1 cup pecans chopped
Sift sugar, cocoa. Mix with soft margarine, Add milk, mix till creamy. Add vanilla & nuts. Stir then spread on cool cake.

Chicken(turkey has more flavor) and rolled dumplings

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Slow simmer a whole chicken or turkey legs/thighs/breast(whatever you have) for 1 1/2 hours. Let it cool in the broth.
Pour 6 cups of SELFRISING(NOT ALL PURPOSE)flour in a bowl. Make a hole in the center, pour 1 cup of water in. work it into a dough, add more water if to thick or add morw flour if to sticky. No specific measuremtns cause it's only flour and water DO NOT ADD SALT I REPEAT NO SLAT!!! Self rising already has salt, any added salt will not be edible! Knead it for bout 5 min. roll out on floured surface about1/4 to 1/2 inch thick. cut with a knife blade into squares or strips.
Remove chicken, bring to broth to a boil, add water so there is plenty and taste you will need to add salt and boulloin cubes till you like the flavor, add chopped onion, fresh black pepper, when it is boiling drop dumplings in one at a time. Reduce to low, cover cook 45 min. Stir gently not to tear dumplings. When done add the deboned chicken meat back in, 1/2 cup green onions tops chopped and let set for 1 hour before serving.