Description
- PECAN PRALINE FOSTER 2 tablespoons butter 2 tablespoons dark brown sugar 4 tablespoons New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping 1/4 teaspoon cinnamon 1/2 cup chopped pecan pieces In a saucepan melt butter, add remaining ingredients, and simmer on low heat to a smooth liquid consistency. Serve over ice cream.
- RIVERBOAT GAMBLERS PATTY SHELLS SWEET VERSION 18 miniature patty shells 2-8 oz. packages of cream cheese, softened 1/2 cup powdered confectioner's sugar 1/4 cup finely chopped pecans or walnuts 1/4 cup finely chopped mixed dried fruit 1/4 cup whipping cream 2 teaspoons of light rum (optional) 1 - 12 oz. jar of New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping In a large bowl, mix softened cream cheese and powdered sugar. Gradually blend in whipping cream until mixture is thick but smooth. Add nuts and dried fruit. Mix well. Rum may be added at this time. Mixture should be stiff but smooth. Spoon into patty shells or use a pastry bag and pipe cream cheese mixture into shells. Make a "well" in cream cheese and spoon in jelly.
- BOURBON STREET BAKED BRIE 1 round Brie Cheese - skinned 1 package frozen puffed pastry* 1 jar New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping Lightly grease cookie sheet with margarine or Pam. Place puff pastry in center and unfold. Center Brie on pastry. Add 1/2 jar of New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping. Fold pastry with dabs of water, be sure cheese and jelly are completely wrapped. Bake in oven following directions on puff pastry package. Remove from oven. Slightly warm remaining jelly in saucepan on stove or in microwave until jelly has a thick sauce consistency. DO NOT BOIL! Pour over golden brown pastry. Serve immediately with an assortment of crackers or toasted breads. *puffed pastry can be substituted with crescent roll pastry.
- PLANTATION PECAN SPICE CAKE 2 3/4 cups sifted all purpose flour 2 tablespoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground all spice 1 cup milk 2 teaspoons vanilla extract 1 cup (2 sticks) unsalted butter (room temperature) 1 3/4 cups sugar 1/4 cup firmly packed dark brown sugar 4 large egg yolks 1 3/4 cups grated carrots (about 2 large) 1 cup pecans (about 3 ounces), chopped 5 large egg whites pinch of salt 1 - 12 oz. jar New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping powdered sugar, ice cream optional Position rack in center of oven and preheat to 350 degrees. Butter and flour 10-inch diameter tube or bundt pan. Mix first 9 ingredients in medium bowl. Mix milk and vanilla in another bowl. Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl until light and fluffy. Add brown sugar and beat until smooth, about 2 minutes. Add yolks 1 at a time and beat after each addition. Stir in flour mixture alternately with milk mixture. Mix carrots and chopped pecans into batter. Using clean dry beater, beat egg whites and salt in large bowl until stiff, but not dry. Fold into batter in 2 additions. Pour batter into prepared pan. Tester inserted near center comes out clean, about 55 minutes. Turn out onto rack and cool completely. Spread jelly generously between layers. Dust cake with powdered sugar. Serve with ice cream and top with powdered sugar, if desired.
- PRALINE SWEET POTATO PUDDING 2 medium sweet potatoes 4 tablespoons butter 3 tablespoons New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping 2 tablespoons dark brown sugar 1/2 teaspoons cinnamon 1/2 cup chopped pecan pieces 1/2 cup miniature marshmallows (optional) Wrap potatoes in foil with 1 tablespoon of butter, bake 2 hours at 350 degrees. Peel potatoes; place in baking dish and mash. In a saucepan melt butter (2 tbsp) and add next 4 ingredients, simmer on low heat to a smooth liquid. Fold sauce into sweet potatoes. Top with marshmallows bake covered 30 minutes at 325 degrees, remove top bake uncovered additional 5 to 10 minutes or until brown.
New Orleans Jelly and Spice Company offers four distinctive pepper jellies, one relish, and a sweet jelly. The pepper jellies include Jazz (spicy medium hot pepper garlic), Voodoo (Jalapeno pepper jelly), Crawfish (flavored with crab boil seasoning) and Jezebel (Mild pepper jelly with red and green pepper). Our pepper jellies are extremely versatile and can be used not only over cream cheese, but as marinades and glazes, and dipping sauces for fried foods. Our relish is Gris Gris, (made with jalapeno peppers) and can be used just like a pickle relish, in potato salad, deviled eggs, party meatballs, hamburger patties, or served alone with tortilla chips. Our sweet jelly is Pecan Praline, which can be used as an ice cream topping, a glaze for ham, or melted and poured over baked brie or spread on hot biscuits. The possibilities are endless.
FRENCH QUARTER TARTS
2 - 8 oz. packages cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
12 vanilla wafers
1 - 12 oz. jar New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping
Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Place a vanilla wafer in each paper-lined cup of a muffin pan. Spoon cream cheese mixture over wafers, filling cups full. Bake at 350 degrees for 20 minutes. Leave in muffin pan, and chill overnight. To serve, top with a small amount of Pecan Praline Jelly.
*Substitute vanilla wafer and muffin cup with Keebler mini graham cracker pie crust.
