CHERRY-PECAN RING
Need a coffee cake with a little extra? Indulge family and friends with a sweet breakfast or brunch treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
- In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
- Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 1 1/2 g
CHERRY PECAN DREAMS
Packed with fruit, nuts and vanilla chips, these are always a treat. To vary the flavor, swap in dried cranberries or apricots for the cherries, and pistachios for the pecans. -Mary Ann Mariotti, Plainfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
SWEDISH TEA RING WITH PECANS
These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.
Provided by LOGINHAZEL
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 15
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
- In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
- Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
- In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
- Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
- Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.
Nutrition Facts : Calories 324 calories, Carbohydrate 49.6 g, Cholesterol 26.1 mg, Fat 11.8 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 254.3 mg, Sugar 19 g
DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
- *To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.
CHERRY PECAN SPREAD
Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)
Provided by SusieQusie
Categories Breakfast
Time 15m
Yield 2 1/3 cups, 35 serving(s)
Number Of Ingredients 6
Steps:
- Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
- Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
- Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
- Serve as a spread for muffins, bagels, English muffins or toast.
- * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
- Serving size = 1 tablespoon.
Nutrition Facts : Calories 21.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 1.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 1.6
CHERRY AND PECAN CREAM CHEESE SPREAD
Categories Condiment/Spread Quick & Easy Cream Cheese Lime Cherry Pecan Chill Thyme Simmer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
- In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
- Serve spread with scones or crackers.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
CHERRY COFFEE RING
As warm and welcoming as a Christmas wreath, this cheery cherry coffee ring is delicious and drizzled with a pretty pink glaze. My family insists I make it for the yuletide season.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour., Punch dough down. Turn onto a floured surface; roll into an 18x12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread.
Nutrition Facts : Calories 373 calories, Fat 11g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 249mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
MINI CHERRY-PECAN STREUSEL LOAVES
Made these for Christmas gifts. Everybody loved them! I replaced the dried cherries by dried cranberries. This is a Everyday Food recipe.
Provided by Redsie
Categories Breads
Time 55m
Yield 6 mini-loaves, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.
- Make cherry-pecan batter: In a medium bowl, mix flour, baking powder, salt and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
- Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven and quickly sprinkle loaves with streusel topping.
- Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
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