New Orleans King Cake
For the cake:
1 package active dry yeast
3 tablespoons brown sugar
2/3 cup warm milk
1/2 teaspoon salt
6 tablespoons softened butter
1 egg, beaten
2 1/2 to 3 cups all-purpose flour, divided
half, bean or trinket
For the frosting:
tablespoons lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
For the cake:
In a small bowl, mix the yeast and sugar with 1/2 cup of warm water. Set aside for 10 minutes.
in the bowl of a food processor
or electric mixer, combine yeast and sugar mixture with the warm milk, salt, cinnamon, butter, egg and 1 cup of
flour. Mix for 4 to 5 minutes or until it looks pale and stretchy. Cover with plastic and set in a warm spot for 1 hour.
the dough and beat in the remaining flour 1/2 cup at a time until it can be handled but is elastic. Knead or mix for 5 minutes.
Hide the trinket in it. Cover again and let rise until doubled in bulk. Divide the dough in thirds and make each piece into
a 24-inch snake. Braid them together, then form into an oval ring and place on a greased baking sheet. Cover and let rise
until doubled in bulk - about 45 minutes.
Heat the oven to 350 degrees F, and bake the cake for 20 minutes or until it
sounds hollow when rapped. Cool it completely.
For the frosting: Mix the lemon juice and vanilla in a bowl. Sift in the
confectioners' sugar a little at a time, stirring to make a smooth mixture. When it is a thick pouring consistency, drizzle
it over the cake. Decorate with colored sprinkles or sugar. Serves 10 to 12.
Pecan Pralines recipe
cup brown sugar
1/2 cup white granulated sugar
1/2 cup water
1/2 cup heavy whipping cream
1 1/2 cups whole
Butter, to grease cookie sheet
Place sugars, water and cream in a heavy, medium-size saucepan over moderate
heat. Stir often and, using a candy thermometer, cook to soft ball stage (between 234 degrees F and 240 degrees F), about 8 to 10 minutes.
from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly.
Using a tablespoon, drop large spoonsful of praline mixture onto a buttered sheet pan to cool. Makes 18 to 20 pralines.