1 Dram Lorann-PRALINES AND CREAM Oil Flavour
[0810-0101]
Stock on Hand: 20+
PRALINES AND CREAM FLAVOURING OIL
A little goes a long way with LorAnn's Super Strength Flavours! These super-strength flavours are 3 to 4 times stronger than supermarket extracts. When substituting the flavours for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract. 1 dram = 1 teaspoon (approx.)
What is a Flavouring (Candy) Oil? Flavouring oils are highly concentrated flavors. The word "candy oil" has been used for many years to describe a type of flavouring that is potent enough to be used in hard candy making.These flavours do not contain vegetable oil. Because our flavours are concentrated, they are able to hold up better when exposed to heat.
Use these concentrated flavorings for:
Hard candy
Chocolate
Candies, candy centers, fondants, frostings, fudges
Cakes, cookies, brownies
Sweet breads
Gluten free
Sugar free (except Canadian Maple)
Contains no vegetable oils
LorAnn flavors are certified Kosher by Star-K**
**Except Canadian Maple and Horchata
Praline Cheesecake with Caramel Sauce
Crust
1 1/4 cups graham cracker crumbs OR other sweet biscuit like Marie
1/4 cup granulated sugar
1/4 cup pecan meal, or pecans, chopped and toasted
4 tablespoons butter, melted
Filling
3 packages (8 oz.) cream cheese, softened
4 eggs
1/8 teaspoon LorAnn Pralines and Cream Super Strength Flavoring
1 cup sugar
2 cups sour cream
Topping
1 jar purchased caramel sauce
Directions:
For crust:Preheat oven to 350º F. Combine the crumbs, sugar, and pecans in a bowl. Add the melted butter and mix well. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of a 9" springform pan. Bake for 10 minutes.
For Filling: In large bowl and using an electric mixer, beat cream cheese until light and creamy. Add eggs, flavoring and sugar. Beat until creamy. Beat sour cream by hand, adding gradually to cream cheese mixture. Beat until thoroughly combined. Pour filling into prepared crust in pan. Bake 50 - 60 minutes. Cool in pan 30 minutes, loosen sides of the springform pan and remove the rim. Refrigerate 5 hours or overnight.
To serve, drizzle warmed caramel sauce over top of cheesecake. Serves 8 - 10
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