PRALINE PEACH PANCAKES
From Betty's Soul Food Collection ... Peach yogurt, brown sugar and pecans create the wow in yummy pancakes with a matching syrup.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
- Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
- In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Pancake, Sodium 200 mg, Sugar 12 g, TransFat 0 g
PRALINE PEACH PARFAITS
Make a yummy crunchy cereal mix to layer inbetween yogurt and fruit for super parfaits.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, melt butter over low heat. Stir in sugar. Add pecans; cook 3 to 4 minutes, stirring frequently, until golden brown and sugar is dissolved. Remove from heat. Stir in cereal.
- Into each of 4 parfait glasses, spoon 1/4 cup cereal mixture, 2 tablespoons yogurt, 1/3 cup peaches, 1/4 cup cereal mixture, 2 tablespoons yogurt and remaining cereal mixture. Top with remaining peaches. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Parfait, Sodium 120 mg, Sugar 25 g, TransFat 0 g
PRALINE PARFAITS
"The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant," reports Cindy Stephenson of Houston, Texas. "When we entertain, I top each pretty parfait with whipped cream and a pecan half."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings (about 2-1/2 cups).
Number Of Ingredients 5
Steps:
- In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce.
Nutrition Facts :
PEACH PRALINE PIE
Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.
Nutrition Facts :
GEORGIA PEACH AND PRALINE PIE
Make and share this Georgia Peach and Praline Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 13
Steps:
- Sprinkle 1 teaspoon flour over pie crust; set aside.
- Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
- Fold in peaches and 1/4 cup melted butter.
- Pour mixture into piecrust.
- Mix together the remaining flour and brown sugar in another bowl.
- Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
- Sprinkle crumb mixture evenly over peach filling.
- Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).
PEACH PRALINE PIE
Pecan praline topping to a most wonderful peach pie. Serve with sweetened whipped cream or icecream.
Provided by L DJ3309
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
- In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
- Sprinkle one-third of crumbs into pie shell, cover with peaches.
- Sprinkle remaining crumbs on top.
- Bake in 450° oven for 10 minutes.
- Reduce heat to 350° and bake for 45 minutes.
Nutrition Facts : Calories 415.5, Fat 16.5, SaturatedFat 5.9, Cholesterol 15.2, Sodium 173.2, Carbohydrate 66.5, Fiber 3.2, Sugar 46.4, Protein 3.8
LEMON PEACH PARFAITS
These parfaits not only look amazing, but they are wonderfully cool, sweet and tangy. Sliced peaches are layered with pound cake and a light lemon sauce before being chilled and topped with a dollop of sweetened whipped cream. They will make you want to have dessert first!
Provided by RRSPANGLE
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
- In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
- In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
- In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 64.6 g, Cholesterol 196.6 mg, Fat 17.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 346 mg, Sugar 48.9 g
BROOKE'S LIGHT AND LOVELY PEACH PARFAITS
Steps:
- In a medium bowl toss the peaches with brown sugar and cinnamon.
- Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream. Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs. Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.
More about "praline peach parfaits recipes"
PEACH PARFAIT WITH PECAN PRALINE GRANOLA - KITCHEN CONCOCTIONS
From kitchen-concoctions.com
Servings 2Estimated Reading Time 6 minsCategory Breakfast, Brunch, DessertTotal Time 30 mins
- To make pecan praline granola, heat a large skillet over medium-high heat. Add pecans and toast, stirring occasionally until browned. Transfer toasted pecans to a large baking sheet and set aside.
- Place the butter in the skillet and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes.
- Stir the maple syrup and brown sugar into the butter and bring to a boil. Stir in rolled oats, vanilla, salt and toasted pecans; stirring until oats and pecans are evenly coated. Cook for 5 minutes, or until oats are golden brown; stirring occasionally.
- Remove granola from heat and transfer to the baking sheet, spreading granola into an even layer, to cool completely (granola will harden some as it cools). Store cooled granola to an airtight container for up to one week.
BUTTERSCOTCH PRALINE PARFAIT RECIPE - NYT COOKING
From cooking.nytimes.com
Cuisine SouthernCategory Ice Creams And Sorbets, DessertServings 4Total Time 30 mins
- in a 5-quart saucepan, combine brown sugar and 1 1/84 cup water. Place over high heat until the mixture is thick and foamy, about 3 minutes. Remove from heat and add the butter, swirling pan until butter is melted. Return to high heat, add the heavy cream and bring to a boil. Reduce until slightly thickened, approximately 5 minutes. Pour into a stainless-steel container and refrigerate until serving.
- preheat the oven to 350 degrees. Place pecans on a baking sheet and toast in the oven for 5 minutes. Shake nuts once or twice so they don't burn. Remove the pan and set aside. In a large saucepan, combine sugar and 1/2 cup water over high heat. When the liquid starts to turn brown, swirl the mixture occasionally. Don't take your eyes off the mixture: it will foam up and will be done in seconds. The sugar should be a mahogany color. Immediately pour over the pecans. Let praline cool completely. Invert pan and whack the bottom with something heavy. Break into chunks. (It stores better in large chunks but the dessert requires smaller ones.) Leftovers can be stored at room temperature in an airtight container.
- To serve, warm the butterscotch in a double boiler or water bath. Fill four tall glasses with scoops of vanilla ice cream. Drop spoonfuls of butterscotch over the ice cream and speckle with pieces of praline.
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Calories 350Calories Fat 90Calories (fat) extra 25Total Fat 10g
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