Crawfish Dreams

Paperback $13.00

Feb 10, 2004 | 368 Pages

Ebook $9.99

Dec 18, 2007 | 368 Pages

  • Paperback $13.00

    Feb 10, 2004 | 368 Pages

  • Ebook $9.99

    Dec 18, 2007 | 368 Pages

Praise

“A warm and funny tale of love and motherhood. . . . Will leave you smiling in recognition of the ties that bind us into family and community.”—Connie Briscoe, author of PG County

"[A] thoughtful, lovingly written tale of one woman’s quiet determination to survive.” –Kirkus Reviews

A tasty tale of a proud Creole family in Los Angeles.”— The Seattle Times

"An African-American Like Water for Chocolate, this novel even has a few good recipes." –E. Lynn Harris

Author Essay

A Recipe included in CRAWFISH DREAMS

Angeline Chenier’s Dark Pecan Pralines

as many as you can get

2 cups firmly packed dark brown sugar
1/2 cup heavy cream
2 tablespoons butter
1 1/2 cups pecan halves

Combine your sugar and cream in a 2-quart saucepan and stir over a low heat until the sugar is dissolved. Then, increase your heat and cook rapidly without stirring. Be sure to set your candy thermometer in place, so you don’t overdo it. While it’s cooking, dip a pastry brush in water and use that to wash any crystals from the sides of your pan. Cook until your thermometer reads 230-237º F.

Next, you want to stir in your butter and your pecans. Continue to cook, stirring occasionally, until the mixture reaches 234-240º F. Remove your pan from the heat and let it cool for 2 to 3 minutes. Don’t stir.

After it has cooled, gently stir your mixture until it becomes a little thicker and the pecans are all coated. Then, quickly drop spoonfuls onto some buttered waxed paper, about 4 to 5 inches apart. Allow your pralines to stand until they are completely cooled.

After they’re finished cooling, cut your waxed paper so you can wrap each praline individually. Now, put them in a nice container and store them in a cool dry place.

Product Details

Also by Nancy Rawles

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