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This Super-Duper calendar is the most complete listing to festivals for the entire state complete with 2010 dates, town names and phone numbers for each event.

6T'9 Social Aid & Pleasure Club
Parade Pictues

2009 Mirliton Festival Pictures in Bywater,
New Orleans

6T'9 Social Aid & Pleasure Club
Parade Pictues

2009 Southern Decadence Festival Pictures in
French Quarter,
New Orleans

2008 Mirliton Festival Pictures in Bywater,
New Orleans

New Orleans Day of the Dead 2008
Sallie Ann Glassman La Source Ancienne Ounfo & The Island of Salvation Botanica
Voodoo Ritual Pictues

Krewe of Boo 2008
Parade Pictues

6T'9 Social Aid & Pleasure Club
Parade Pictues

2007 Mirliton Festival
Pictures in Bywater,
New Orleans

2007 NEW ORLEANS Southern Decadence
2007 Pictures in the historic French Quarter

2007 Pictures in at
The Fairgrounds in
New Orleans


Traditional New Orleans Praline
Voodoo Pralines
Marie Laveau Butterscotch Love Pralines
New Orleans White Or Pink Pralines
Bourbon Street Pralines
New Orleans Chocolate Pecan Pralines
All Saints Day New Orleans Creamy Pralines
New Orleans Voodoo Offering Pralines
Royal Street Pralines
French Market Orange Pralines
Dr. Pepper Pralines

Classic Pralines of New Orleans
You most certainly have often heard of, that one should partake when visiting New Orleans Mardi Gras.

Praline is a family of confections made from nuts and sugar syrup, and of a pastry ingredient made from them.

In Europe, the nuts are usually almonds or sometimes hazelnuts. In Louisiana and Texas, pecans are almost always used, and cream is often incorporated into the mixture.

As originally invented in France, pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. The powder made by grinding up such sugar-coated nuts is called 'pralin' or 'praliné' in French, and is an ingredient in many cakes and pastries.

In most other countries the word 'praline' is used to mean this powder, or even a paste, often used to fill chocolates, hence its use by synecdoche in The Netherlands, Germany, and Belgium to refer to filled chocolates in general. In Great Britain, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.

Pralines were named for the French diplomat César du Plessis-Praslin, later Duc de Choiseul. The praline (originally spelled prasline) is said to be named after the French soldier and diplomat Marshal du Plessis-Praslin (1598-1675), whose cook supposedly invented it. The cook, Clément Lassagne, after retiring from the marshal's service, is said to have founded the Maison de la Praline, a confectioner's shop which still exists in Montargis, 110 km south of Paris. The name has certainly existed since the 18th century, but there is no secure connection with the Marshal or his cook.

And now you can make them at home.

In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and bring to a boil over medium heat.

In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored. Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves, and cook the mixture to the soft-ball stage — 235 degrees F on a candy thermometer.

Remove the pan from the heat and beat the mixture until it thickens. Drop spoonsful of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter. Let the pralines harden.

In saucepan, combine buttermilk, sugar, baking soda and salt. Bring to a boil and simmer slowly until mixture forms a hard ball when dropped into cold water. Do not stir more than necessary during this cooking period.

Remove from heat; add pecans and vanilla extract. Beat until dull. Drop by tablespoons onto foil. Let stand at least 30 minutes to cream and harden.

NOTE: Humidity will cause pralines to become sugary.

Combine sugars, water, corn syrup, vinegar and salt in a 2-quart saucepan. Boil over high heat for three minutes, but do not stir.

Remove from the heat, add butterscotch morsels and beat until smooth and morsels are melted. The mixture will be thin. Stir in nuts and drop by tablespoonsful onto ungreased foil or brown paper. Mixture may be thinned with warm water, a little at a time, if necessary. Let pralines stand at room temperature to set or chill in the refrigerator.

2 cups granulated sugar
1/4 cup water
4 cups freshly-grated coconut
1/2 teaspoon red food coloring (optional)

Use a copper or other heavy saucepan. Put sugar into the saucepan with the water and let it boil well. When it begins to form a syrup, remove it from the heat and stir in the grated coconut. Mix thoroughly and return the pan to the heat. Be careful to stir the mixture constantly from the time you add the coconut. Cook it for 2 to 3 minutes; it will begin to bubble and should have reached the thread stage on a candy thermometer. This will be sufficient cooking if you wish the pralines to be light and flaky. Add the coloring, if using, just before taking the mixture from the heat.

Have ready a wet marble slab or buttered platter. Take a kitchen spoon and use it to drop spoonsful of the mixture onto the slab or platter, spreading them out with a fork until they form neat round cakes about 1/4 inch thick and 4 or 5 inches in diameter. Let them dry, then take a knife and gently raise them from the slab or dish.

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Combine sugar, baking soda, buttermilk and salt in large saucepan. Cook, stirring frequently, until candy thermometer registers 210 degrees F.

Add butter and pecans. Cook, stirring constantly, to 230 degrees F.

Remove from heat and stir in bourbon; cool one minute. Beat by hand until mixture begins to thicken (about 5 minutes). Drop by tablespoon onto wax paper; let stand until firm.

Grease wax paper sheet with butter, then set aside.

Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes.

Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.

Boil brown sugar, molasses, cream and butter together, stirring all the time, until the sugar dissolves. Continue boiling without stirring until a soft ball is formed when a drop is placed in cold water.

Remove from the heat, add the vanilla extract and nuts, and stir the mixture until it begins to crystallize. Drop spoonsful of the mixture in small heaps on buttered baking sheets, leaving enough room between the pralines for them to spread slightly.

In a saucepan combine all ingredients except marshmallows and pecans. Cook until a small amount of the mixture forms a soft ball when dropped into cold water. Stir to prevent burning.

Add marshmallows and stir until melted. Remove from heat and add pecans. Beat until mixture loses some of its gloss. Place wax paper over cloth and drop pralines by spoonsful on the paper. Makes 3 dozen.

Place sugar, half-and-half, salt and Karo® syrup in saucepan and stir constantly until mixture boils. Add orange juice slowly and continue cooking until mixture reaches soft ball stage (240 degrees F on candy thermometer). Add orange rind and cook until it again reaches 240 degrees F.

Add butter, vanilla extract and food coloring. Cool. Beat until mixture holds its shape. Add pecans. Drop on wax paper. Store in tin or plastic container. Makes about 1 1/4 pounds.

In heavy saucepan mix together sugars and Dr. Pepper. Cook over low heat. stirring constantly until all sugar is dissolved, then cook stirring occasionally until soft ball stage (238 degrees F) is reached. Remove from heat, add marshmallows and nut meats together. Beat hard for 1 to 2 minutes until mixture starts to cream. Drop on wax paper in small balls, about 1 tablespoon at a time. They should flatten out around the edges leaving mound of nut meats in the center.

1 cup brown sugar
4 tablespoons butter
1 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons dark rum
1 cup pecans, chopped

Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together, about 30 to 40 minutes.

Using a large spoon, drop mounds of the candy on the sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours. Makes 8 pralines.

Preheat oven to 350°.
Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans.

Place 2 cups sugar and milk in a large saucepan. Cook slowly, stirring often. At same time, put the 1 cup sugar in another saucepan on low heat; stir until melted. Pour slowly into the milk and sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball will form when dropped into cold water (238 degrees F on a candy thermometer).

Set off the heat. Add vanilla extract, pecans and butter. Beat or stir until this begins to thicken. Drop by spoonsful on wax paper. They should set up immediately.

Mix pudding, sugar, milk and oil in a saucepan. Bring to a boil. Boil slowly for 10 minutes to bring the mixture to the soft-ball stage.

Beat until mixture slightly thickens. Add pecans. Drop by spoon onto wax paper. Let cool about 30 minutes.

1 1/2 cups granulated sugar
8 to 9 ounces piloncillo, softened and chopped
1/2 cup plus 2 tablespoons whole milk
6 tablespoons butter
1 1/2 cups pecan pieces, toasted
1/2 teaspoon ground canela (cinnamon)
2 teaspoons vanilla extract

Grease a 24-inch sheet of wax paper. Set it on several thickness of newspaper.

Combine all ingredient except the vanilla extract in a heavy saucepan. Bring to a boil slowly so that the piloncillo melts and continue cooking, stirring constantly, until the mixture reaches the soft ball stage, 238 degrees F.

Add vanilla extract, remove the pan from the heat, and continue stirring as the candy cools. When the mixture becomes creamy and cloudy, and the pecans remain suspended while stirring, spoon the mixture onto the wax paper. You can make pralines of any size. Work quickly, before the candy hardens in the pan. The pralines set as they cool.

These are best the day they are made, but they will keep for several days if tightly covered. Use leftover pralines by crumbling them over ice cream.

You can also pour the praline mixture into a pan and cut it like fudge.

Place sugar and milk in a heavy 2-quart saucepan and bring to a boil. Add yams. Cook until mixture reaches 235 degrees F (soft-ball stage). Remove from heat and add pecans, butter and vanilla extract. Let cool.

Beat and pour into a buttered 8-inch square dish. Allow to completely harden. Cut and serve.

Heat oven to 350°. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan. Heat brown sugar and margarine to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla.
Pour over graham crackers, spreading evenly; sprinkle with pecans. Bake until bubbly, about 8 to 10 minutes. Cool slightly and cut into squares.

In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

"The most fantastic, EASY candy you can make... sinfully delicious and habit forming. I have only seen this fail once, and then the disaster was the most marvelous gooey pecan praline ice cream topping."
Original recipe yield: 3 dozen.
Prep Time:20 MinutesCook Time:13 MinutesReady In:35 MinutesServings:18

Creamy Handmade Pralines
Try Mrs. Wheat's Treats today for fresh, quality southern confections

Homemade Pralines - fresh
Original, Chocolate or Rum flavor Baked to order and fresh

Louisiana pecan pralines handmade to order.
One and two pound gift tins available.


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