*  Exported from  MasterCook  *
                             Praline-Pecan Roll
 Recipe By     : Unknown Cookbook
 Serving Size  : 10   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           pecans
      1/4  cup           all purpose flour
    5                    egg yolks
    2      teaspoons     vanilla
      3/4  cup           granulated sugar
    5                    egg whites
      1/4  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
 30-60 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
 1/4 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 1/2 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 18-20 minutes or
 until top springs back when lightly touched.  Immediatley loosen sides of
 cake from pan.  Invert cake onto a towel sprinkled with powdered sugr.  Roll
 up warm cake and towel together, jelly-roll style, starting from a short
 side.  cool on a wire rack.
 7.  Gently unroll cake.  Spread 1 1/2 cups of Caramel Buttercream to within 1
 inch 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.  Makes 10 servings.
 Caramel Buttercream:  In a medium saucepan combine 1/3 cup packed brown sugar
 and 2 tablespoons cornstarch.  Stir in 1 1/4 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 3/4 cup softened butter, 3/4 cup sifted powdered sugar, and 2
 tablespoons milk with an electric mixer on medium speed until light and
 fluffy.  Add cornstarch mixture, 1/4 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
 1/4 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
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