And I’m back…
September 17, 2012
Almost a year to the date! There are lots of reasons for going quiet on the blog…the usual family life, school days, holidays, Jubilee celebrations, London 2012 Olympics, the Paralympics, back to school…but mostly due to a lot of behind the scenes development for a brand new site which will air soon, watch this space!
Moving forward as they say…
The nights are drawing in, the autumn colours are starting to appear and my thoughts turn to Christmas! And yes, I know there are a few hurdles before then…Harvest Festival, the half term break, Halloween, Bonfire Night, Nativity Plays, Carol Services and more. In an effort to save a few pennies and put a bit more meaning into gifts for family and friends, I am challenging myself to get creative and produce some gorgeous homemade gifts. Over the next few weeks I will be putting a few ideas to the test and will post the results…fingers crossed there is success ahead and come Christmas homemade hampers will be under the tree.
First up is a praline recipe from The New Orleans School of Cooking, the chefs look like they have loads of fun when sharing top tips on how to prepare the house specials.
Recipe by The New Orleans School of Cooking
1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 1/2 cups pecans
1 teaspoon vanilla
1. Combine all ingredients and bring to a “softball stage” (238-240 degrees F), stirring constantly. Remove from heat.
2. Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on to baking paper with plenty of newspaper underneath to stop it going through and marking the work surface.
Makes 1-50 pralines depending on size