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Pralines

Reviewed: Feb. 13, 2014
AH-mazing!!! I bought some boxed pralines from a well known NOLA bakery from another well known brand name discount store that were quite pricey for 4 pralines...but I figured if they were half as good as some I had when there then it was worth it and I couldn't get into too much trouble with 4 of them...;-) haha Well I'll never buy another again- this was my first attempt at pralines though I am a baker- not too well versed in candy but my father JUST gave me his mother's old candy thermometer so I was thrilled to use it and give this a shot. Thanks for the recipe but just as much thanks for the comments. I read every one believe it or not! Definitely missing a crucial step that it appears left some reviewers pulling their hair out and giving a poor review. You MUST let it cool down some WHILE stirring vigorously- I know it's probably an "art" as so many southern recipes are and you learn by doing over and over what it will look like when it's perfect but I tell you what- I think I was pretty darn close- gets somewhat opaque and thickens up a little. But a word to the wise- have everything you even think you will need within reach- I still ended up rushing when the parchment slipped off and I lost my smaller spoon into the mix when I set it down to fix it- too hot to get so had to get a new one... all ended well but that could have ruined the whole thing!:) My last two were almost too set up to "drop" nice and smooth! Used evap. milk and def. roasted pecans in dry skillet.
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Apple Pie by Grandma Ople

Reviewed: Jan. 7, 2011
This is EVERYTHING that all the reviews rave about!! Truly the best apple pie that I've ever had- my husband who usually skips the sweets LOVES this pie and actually asks for it!! I've served it several times and it is ALWAYS a total hit!!! It's great warm from the oven with or without some vanilla bean ice cream or heated up for breakfast (HEY! it's got apples in it...;) haha) even in the microwave! I did what others mentioned however and after reading what seemed like hundreds of reviews, I adapted the recipe and used all the helpful tips of those who went before me to refine this to perfection! Thanks to all who helped me get my own version of this awesome pie! I do add 1 Tbsp Cinnamon, 1 tsp Allspice, 1tsp Nutmeg along with a heaping Tbsp Madagascar Vanilla Paste to the buttery syrup after it's boiling along with a tiny pinch of salt unless I've used salted butter. Also, I also pour approx. half of the mixture directly over the apples then cover with the lattice and pour the rest over that and into the holes- use a pan with a lip for pouring! I brush any exposed pastry with milk and then sprinkle that with white sugar! :) Last tip... I use a long handled tsp to scoop up the runny drippings (DEF. use a foil lined pan under this as it WILL be runny!!) and pour them back over the pie when done or near done- like basting the pie! haha Let it sit long enough to not have liquid spilling everywhere when cut!! ENJOY! :-) Thank you Grandma Ople and Rebecca for sharing!
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