Recipe - Praline-Pecan Roll

1 cup Pecans
One fourth cup All purpose flour
5 Egg yolks
2 teaspoon Vanilla
Three fourths cup Granulated sugar
5 Egg whites
One fourth teaspoon Cream of tartar
Caramel Buttercream
Sugared pecans; optional

1. Gease and lightly flour a 15x10x1 inch jelly roll pan; set aside.

2. In a food processor bowl combine pecans and flour. Cover and process for
3060 seconds until nuts are finely ground; set aside.

3. In a mixing bowl beat egg yolks and vanilla with an electric mixer on
high speed 5 minutes or until thick and the color of lemons. Gradually add
One fourth cup of the sugar, beating on medium speed about 5 minutes or until
sugar is almost dissolved; set aside.

4. Thoroughly wash the beaters. In a large mixing bowl beat the egg whites
and cream of tartar on medium speed until soft peaks form (tips curl).
Gradually add the remaining One half cup sugar, about 2 tablespoons at a time,
beating until stiff peaks form (tips stand straight).

5. Stir about 1 cup of the egg white mixture into the yolk mixture. Then
fold the egg yolk mixture into the remaining egg white mixture. Sprinkle
nut mixture over egg mixture; fold in just until blended.

6. Spread batter into prepared pan. Bake in a 350 oven for 1820 minutes or
until top springs back when lightly touched. Immediatley loosen sides of
cake from pan. Invert cake onto a towel sprinkled with powdered sugr. Roll
up warm cake and towel together, jellyroll style, starting from a short
side. cool on a wire rack.

7. Gently unroll cake. Spread 1 One half cups of Caramel Buttercream to within 1
inch of the edges. Roll up cake without towel, jellyroll style, starting
from one of the short sides. Frost cake with remaining Caramel Buttercream.
If desired, garnish with sugared pecans. Cover and store in the
refirgerator for up to 3 days. Makes 10 servings.

Caramel Buttercream: In a medium saucepan combine 1/3 cup packed brown
sugar and 2 tablespoons cornstarch. Stir in 1 One fourth cups half and half or
light cream. Cook and stir over medium heat until thickened and bubbly.
Reduce heat, then cook and stir 2 minutes more. Gradually stir about half
of the mixture into 2 slightly beaten egg yolks; return to remaining
mixture in saucepan. Bring to a gentle boil. Cook and stir for 2 minutes.
Remove from heat. Press plastic wrap onto surface of mixture to prevent a
skin from forming. cool to room temperature without stirring. In a medium
mixing bowl beat Three fourths cup softened butter, Three fourths cup sifted powdered sugar,
and 2 tablespoons milk with an electric mixer on medium speed until light
and fluffy. Add cornstarch mixture, One fourth cup at a time, beating after each
addition until smooth.

Sugared Pecans: In a small skillet combine 1/3 cup packed brown sugar, 1
tablespoon orange juice, and 2 teaspoons corn syrup. Heat over low heat
about 2 minutes or until brown sugar is dissolved,s tirring occasionally.
Stir in 1 cup pecan halves (toasted if desired); stir to coat well. Place
One fourth cup granulated sugar in medium mixing bowl. Add coated pecans and stir
to coat with sugar. Place pecans on a baking sheet and let stand 1 hour
until dry. Store in a loosely covered container in a cool place for up to 2
weeks.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997