European Stars and Stripes (Newspaper) - September 08, 1989, Darmstadt, Hesse                                Pralines continued from Page 3j cooked too Long and your Candy will probably turn Inlo sugary lumps that s Why timing and temperature Are so important in Candy making old fashioned Pecan pralines 2 cups Light or dark Brown sugar firmly packed 1 cup granulated White sugar i Teaspoon Salt 1 a cups water 2 Tablespoons unsalted butter 2 Teaspoons Vanilla extract 1 to 2 cups coarsely chopped pecans lightly Butler 2 Large cookies sheets set aside lightly Butler the sides of a heavy 3-quart Saucepan. Combe the sugars Salt and water in the Saucepan Cook Over medium heat stirring constantly until the sugar is completely dissolved the mixture should Leel smooth not Grainy when you rub the spoon against the sides of the Saucepan let the mixture continue to Cook without stirring it. I Neil it comes to a boil cover the pan and Cook exactly 3 minutes longer uncover the pan and continue cooking Over medium heat do not stir. Let the mixture boil until it reaches the soil Ball stage 236 f on a Candy thermometer about j2 minutes from the time you uncover the pan see preceding note about Candy temperatures and testing or sol Ball stage remove the pan irom the heal and add the Butler and Vanilla extract stir until All the butter is melted stir in the pecans then immediately begin beating the mixture with a Large wooden spoon beat until the Candy just begins to turn thick and Cloudy looking working very quickly drop Iho mixture by heaping Lable spoonfuls onto the buttered cookie sheets let the pralines Cool completely before removing them from the cookie sheets wrap each Ono in foil or plastic wrap and keep them stored in an airtight Container pralines will stay fresh longer if they Are refrigerated in an airtight Container. They can also be Frozen makes 24 hard pralines each approximately 2vz inches in diameter. Buttermilk pralines 1 cup Buttermilk 1 Teaspoon baking soda 2 /2 cups granulated White sugar Teaspoon Salt 3 Tablespoons unsalted butter 1 Teaspoon Vanilla extract 2 cups coarsely chopped pecans important note you must use a very Large pan at least 4 quarts preferably larger Lor this recipe because the mixture Loams up considerably during boiling do not try to double this recipe or you la have an unholy mess All Over the slave. If you want More pralines make two separate batches. Lightly Buller 2 Largo cookie sheets. Set aside lightly Buller the sides of a Large heavy cooking pot. Add the Buttermilk and soda stirring to dissolve the soda sir in the sugar and sail. Cook Over medium heat stirring constantly until the mixture comes to a boil cover the pan and Cook exactly 3 minutes longer. Uncover the pan and continue to Cook the mixture Over medium heat do hot stir the mixture will have bubbled up considerably and will gradually turn Caramel coloured As it boils. Let the mixture boil until it reaches the soft Ball stage 236 f. On a Candy thermometer about 10 minutes irom the time you uncover the pan. See preceding note about Candy temperatures and testing for soft Ball stage remove the pan from the heat and stir in the butter. Let the mixture Cool Lor 3 to 4 minutes. Stir in the Vanilla and pecans beat the mixture with a Large wooden spoon until the Candy just begins to become thick and creamy. Quickly drop it by heaping table spoonfuls onto the buttered cookie sheets. Let the pralines Cool completely before removing them with a Spatula. Wrap each one in foil or plastic wrap and keep them stored in an airtight Container. Pralines will slay Iresh longer if stored in an airtight Container in the refrigerator. They can also be Frozen. Makes 24 soft pralines about 2 /2 inches in diameter. C 1989 Sharon Hudgins by Sharon Hudgins Nouvelle cuisine. New american cuisine. Oat cuisine High fiber Low Tat move Over food professionals in the United states have begun to identify new trends in american taste and cooking which Are nothing More than old preferences that were never abandoned by the majority of mainstream american Cooks and Consumers for example despite the lip service Given to healthier  americans Are still hooked on so eels surveys show thai most people consider dessert the Best liked part of a  and we re not talking about a piece of Iresh fruit consumer research indicates that Many people s Choice of restaurants is based on the desserts served there. Other studies show thai guests in the Home consider their Host or hostess s dessert to be the most important part of the meal and they feel disappointed if the dessert does t outshine the preceding courses. Americans Are going Back to the basics. No More shrimp sausage surrounded by Pink tarragon sauce and garnished with Kiwi slices. Restaurants Are beginning to make fortunes serving the same foods thai grandmother never quit cooking pol roasts Chicken pol pie Cornbread Blueberry muffins Blackberry Cobbler banana pudding. The average american values convenience above All else. Forget gadgets like the Lood processor which imply that you actually have to chop the Iresh vegetables Lor a meal. The american Cook buys most of his or her meal already partially prepared Frozen vegetables Frozen entrees Frozen cakes and pies and cookies Complete heat and eat Micro ave dinners which the gourmet types Purchase at the Deli counter instead of the Frozen food bin. Completely cooked take out gourmet food is a booming business in the United states. American Cooks want to spend As Little time As possible in the Kitchen even those who Cook from scratch want recipes that contain As few ingredients and As Little Effort As possible. The most popular part of food magazines and newspaper food sections is the Cook it Ouick column. Rather than try to Buck these trends i be decided to go with the flow and offer you several recipes for Quick and Casy desserts. A Are simple to prepare use readily available ingredients and require Only a Little time spent in the Kitchen. And i guarantee they taste much better than the commercially made desserts for Sale at most american food stores speedy cake 2 /4 cups All purpose hour 1 Tablespoon baking powder 1 Teaspoon Salt ivs cups sugar i cup 1 stick butter Cut into Small bits 1 cup milk 2 Teaspoons Vanilla extract 2 eggs 1 Tablespoon rum Sweet Sherry or Marsala optional preheat oven to 350 butter and flour a 10-cup bundt pan or two 8-Inch Square cake pans sift the dry ingredients Inlo a Large mixing bowl. Add butter v cup of the milk and Vanilla extract beat with electric mixer on medium Speed until Well blended about i i minutes add unbeaten eggs remaining i cup of milk and rum Sherry Marsala. Beat for 2 minutes on medium Speed scraping Batter from sides of bowl As you boat. Pour the Batter Inlo the prepared pan s. Bake for 40 minutes bundt pan or 30 to 35 minutes 8-Inch layer cake pans. Let cake Cook in the pan set on a wire rack. When cake is completely Cool invert it onto a serving plate and sift confectioners sugar Over the top. Or cover the top with a Glaze made by mixing 2 cups confectioners sugar with enough milk Cream or liqueur Almond Orange chocolate to make the mixture the consistency of thick Cream. For chocolate cake use 1 % cups All purpose flour mixed with v4 cup unsweetened Cocoa powder. Quick and easy desserts  Hasty Cobbler 2 /2 cups pitted cherries fresh or canned 1 Tablespoon Lemon juice i cup sugar for the cherries see below 3 Tablespoons butter i cup flour i cup sugar 1