Pecanraisinrye Recipes

PECAN RAISIN BREAD

We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2-1/2 pounds, 16 slices).

Number Of Ingredients 10

Pecan Raisin Bread image

Steps:

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1 cup plus 2 tablespoons water (70° to 80°)
8 teaspoons butter
1 egg
6 tablespoons sugar
1/4 cup nonfat dry milk powder
1 teaspoon salt
4 cups bread flour
1 tablespoon active dry yeast
1 cup finely chopped pecans
1 cup raisins

PECAN SNACK

These smell like a walk through a county fair, and they taste heavenly!

Provided by Bea Gassman

Categories Appetizers and Snacks Snacks Kids

Time 1h10m

Yield 32

Number Of Ingredients 6

Pecan Snack image

Steps:

Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 6.7 g, Fat 10.2 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 74.4 mg, Sugar 5.3 g

Ingredients

1 egg white
1 tablespoon water
1 pound pecans
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

ROASTED PECANS

Provided by Food Network

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 4

Roasted Pecans image

Steps:

Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

Ingredients

1 1/2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
2 cups pecans

PECAN RAISIN RYE

This bread makes awesome toast, and is also great bread to serve with strong cheese and fruit. From KAF

Provided by pammyowl

Categories Yeast Breads

Time P1DT7h

Yield 16 serving(s)

Number Of Ingredients 13

Pecan Raisin Rye image

Steps:

BIGA:.
Make the biga by stirring together the yeast, flour, and water. The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight.
DOUGH:.
Next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a greased 9" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes or until puffy. PREFERRED 2nd RISE METHOD: For the second rise, let rise for 1 hour then put into the refrigerator and bake the next day or so. The bread gets better texture and taste from a slow cool rise. (The prep time follows the Preferred Method.).
Preheat the oven to 350°F Bake the bread for about 50 to 55 minutes (tenting it lightly for the final 15 minutes), until its interior registers 190°F to 195°F on an instant-read thermometer. Remove the bread from the oven and cool it on rack.

Nutrition Facts : Calories 141.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 3.8, Sodium 196.9, Carbohydrate 24.2, Fiber 1.9, Sugar 8.8, Protein 2.9

Ingredients

1/8 teaspoon instant yeast
1 cup bread flour
1/3 cup cool water
1 1/4 teaspoons salt
3 tablespoons brown sugar
1/2 cup rye flour
1/2 cup pumpernickel flour
1 cup unbleached all-purpose flour
3/4 cup lukewarm water
2 teaspoons instant yeast
2 tablespoons butter
1/2 cup chopped pecans
1 cup currants or 1 cup raisins

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