- 1/2 cup soft butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp vanilla
- 8 tsps sugar
- 2 tsps cinnamin
Mix these two together well and set aside. Continue reading
In a mixer bowl, beat:
Mix well together – if the mixer seems a bit dry, add a few drops of water until it forms a dough Continue reading
Grease and flour two 8″ or 9″ cake pans
In a saucepan, put:
Cook over medium heat until the butter melts and the sugar dissolves. Pour half into each pan.
Put half of the pecans in each pan over the praline. Set aside. Continue reading
In a small fry pan, put 1-1/2 tbsps butter and 1/3 cup sugar and 2-3 Asian Pears, peeled, cored and diced large. (NOTE: You can use regular pears or apples)
Cook over medium high heat until the mixture boils. Keep it boiling until it begins to turn a light tan color. At this point, stir in 1 tbsp. heavy cream. Stir well. Continue reading
Chop up and put into food processor and process until all chunks are gone. Strain into a bowl to remove any little chunks and most seeds. Set aside.
Mix altogether well and press into the bottom of a 9″ springform pan. Wrap the springform pan with plastic wrap so that it covers the bottom and the sides – not covering the top – press it on well. Put the crust into the freezer while you make the filling. Continue reading
In a food processor, put
Pulse to blend well.
Add 14 tbsps cold butter cut into small cubes Continue reading