1. Combine sugar and syrup in a fry pan over a medium heat for 5 minutes. Melt butter into mixture. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink). Preheat oven to ...

In a medium heavy-bottom saucepan, combine sugars, evaporated milk, and butter. Bring to a boil over medium heat stirring with a wooden spoon until fully melted, about 10 minutes. Add pecans carefully ...

Rollie Blackwell-Devlin adapted this recipe from friend and neighbor Melinda Brown. “These cookies have that praline taste,” Rollie notes in her cookbook. “I can hardly stop eating just the batter.” ...

A nut horn dough yielded a lovely base for this rich, buttery toasted pecan praline cookie. Each bite taken while judging was met with an enthusiastic “Mmmm…” The cookie from Joan Giesfeldt of ...

Sticky-sweet pecan and custardy pumpkin pies each have their devoted followers. Could we combine the best of both and make one pie that would satisfy everyone? There are plenty of existing recipes for ...

When blogger Joy Wilson was interviewed recently here about her move to New Orleans and her new cookbook, "Homemade Decadence," she said this was her favorite recipe to share. Wait! We need that for ...

SAN ANTONIO — Instructions: In large mixer bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, molasses and maple flavoring. Combine flour and baking soda and add to butter mixture ...

Here are the three winning recipes from the Bar category in the 2021 Dallas Morning News Holiday Cookie Contest: Paula Bonchak of Bonham, Texas placed first in Bars with Praline Pecan Coconut Bars.

We all have those go-to dessert recipes that make us feel like a bit of a fraud. You know the ones — they are surprisingly easy to make but always end up being the biggest hit wherever you bring them.

Imagine if pecan pie and pumpkin pie had a pie baby. It would be this spicy, silky custard pie topped with a streusel-like crumble that will satisfy both classic pie camps. The recipe is featured in ...