Somebody posted recently, asking for a recipe for Southern-style pralines. I spent a week this summer in New Orleans, searching for the best praline, and I found it at the Louisiana General Store's Cooking School. Below is the recipe they gave out: 1-1/2 cups sugar 1 tsp. vanilla 3/4 stick butter 3/4 cup light brown sugar 1/2 cup milk 1-1/2 cups pecans 1) Combine all ingredients. 2) Bring to soft ball stage (238-240 degrees). 3) Remove from heat and stir until mixture cools and thickens. 4) Spoon out on buttered wax paper or aluminum foil. They're also available by mail-order ($5/dozen + shipping) if you're feeling lazy. (Address: The New Orleans School of Cooking and Louisiana General Store, 620 Decatur St., The Jackson Brewery, New Orleans, LA 70130; phone: 1-800-237-4841) --Cynthia Coutts firstname.lastname@example.org
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.