*  Exported from  MasterCook  *

                            Praline Pecan Roll

Recipe By     : Unknown Cookbook
Serving Size  : 10   Preparation Time :0:00
Categories    : Desserts                         Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Rolls:
   1      c             Pecans
     1/4  c             All purpose flour
   5                    Egg yolks
   2      ts            Vanilla
     3/4  c             Granulated sugar
   5                    Egg whites
     1/4  ts            Cream of tartar
                        Caramel Buttercream:
     1/3  c             Brown sugar -- packed
   2      tb            Corn starch
   1 1/4  c             Half and half or light cream
   2                    Egg yolks -- beaten
     3/4  c             Butter; softened
     3/4  c             Powdered sugar; sifted
   2      tb            Milk
                        Sugared Pecans (optional):
   1      c             Pecan halves
     1/3  c             Brown sugar -- packed
   1      tb            Orange juice
   2      ts            Corn syrup
     1/4  c             Granulated sugar

Rolls:

Grease and lightly flour a 15x10x1" jelly roll pan; set aside.

In a food processor bowl combine pecans and flour. Cover and process
for 30 to 60 seconds until nuts are finely ground; set aside.

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 1/4 cup of the sugar, beating on medium speed about
5 minutes or until sugar is almost dissolved; set aside.

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 1/2 cup sugar, about 2 tb
at a time, beating until stiff peaks form (tips stand straight).

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.

Spread batter into prepared pan. Bake in a 350°F oven for
18 to 20 minutes or until top springs back when lightly touched.
Immediatley loosen sides of cake from pan. Invert cake onto a towel
sprinkled with powdered sugar. Roll up warm cake and towel together,
jelly-roll style, starting from a short side. Cool on a wire rack.

Gently unroll cake. Spread 1-1/2 cups of caramel buttercream to
within 1" of the edges. Roll up cake without towel, jelly-roll
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.

Yield: 10 Servings

Caramel Buttercream:

In a medium saucepan combine brown sugar and corn starch. Stir in
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 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 butter,
powdered sugar, and milk with an electric mixer on medium speed until
light and fluffy. Add corn starch mixture, 1/4 cup at a time, beating
after each addition until smooth.

Sugared Pecans:

In a small skillet combine brown sugar, orange juice, and corn syrup.
Heat over low heat about 2 minutes or until brown sugar is
dissolved, stirring occasionally. Stir in pecan halves (toasted if
desired); stir to coat well. Place 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.


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