Cherry Pecan Ring Food

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CHERRY-PECAN RING



Cherry-Pecan Ring image

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

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed
1/3 cup pecan halves
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
2/3 cup milk
2 tablespoons butter or margarine, softened
1 egg
1 cup powdered sugar
4 teaspoons water
1/2 teaspoon vanilla

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



Cherry Pecan Dreams image

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

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tablespoon grated orange zest
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white baking chips
1 cup dried cherries, coarsely chopped
1 cup chopped pecans

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.

ALMOND CHERRY PEPITA BARS



Almond Cherry Pepita Bars image

This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, roughly chopped
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon flaky sea salt

Steps:

  • Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
  • Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
  • Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
  • Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams

SWEDISH TEA RING WITH PECANS



Swedish Tea Ring with Pecans image

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

1 tablespoon active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 lemon, juiced and zested
1 cup milk
½ cup margarine, softened
1 teaspoon salt
½ cup white sugar
2 eggs, beaten
4 ½ cups all-purpose flour
2 teaspoons ground cinnamon
¼ cup white sugar
¾ cup chopped pecans
¼ teaspoon vanilla extract
1 cup confectioners' sugar

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



Dried Cherries, Pecans and Rosemary Brie en Croute image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves OR teaspoon dried rosemary leaves, crushed
1 (13.2 ounces) brie cheese round
1 package (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

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 AND PECAN CREAM CHEESE SPREAD



Cherry and Pecan Cream Cheese Spread image

Categories     Condiment/Spread     Quick & Easy     Cream Cheese     Lime     Cherry     Pecan     Chill     Thyme     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

1 cup dried sour cherries
1 cup water
two 8-ounce packages cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly grated lime zest
scones or crackers as accompaniments

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 COFFEE RING



Cherry Coffee Ring image

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

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1 large egg, lightly beaten
1/4 cup sugar
1/4 cup shortening
3/4 teaspoon salt
3-1/2 to 4 cups all-purpose flour
12 maraschino cherries, chopped and patted dry
FILLING:
2/3 cup graham cracker crumbs (about 10 squares)
3/4 cup packed brown sugar
1/3 cup butter, melted
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon almond extract
6 to 8 teaspoons maraschino cherry juice

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.

BING CHERRY GELATIN MOLD



Bing Cherry Gelatin Mold image

Cherry gelatin mold with Bing cherries, pineapple, and pecans. This has been my family's favorite for Thanksgiving for many, many years.

Provided by Andee

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time P1DT15m

Yield 8

Number Of Ingredients 5

1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored Jell-O® mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans

Steps:

  • In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 41.3 g, Fat 9.9 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 99.6 mg, Sugar 38.4 g

MINI CHERRY-PECAN STREUSEL LOAVES



Mini Cherry-Pecan Streusel Loaves image

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

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup coarsely chopped pecans
4 tablespoons cold unsalted butter, cut in small pieces
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup low-fat sour cream
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dried cherries
1 cup coarsely chopped pecans

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.

CHERRY PECAN SPREAD



Cherry Pecan Spread image

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

2 cups small curd fat-free cottage cheese
2 tablespoons low-fat sour cream
1 tablespoon packed brown sugar
1/2 cup chopped pecans, toasted
1/2 cup dried tart cherry, halved
1 teaspoon lemon zest

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

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BEST DIVINITY WITH CHERRIES AND PECANS RECIPE - COUNTRY LIVING
1. Place maraschino cherries on a plate lined with paper towels; blot dry. Line baking sheets with parchment paper. 2. Stir together …
From countryliving.com


HOMEMADE CHERRY ICE CREAM WITH PECANS – THE TRAVEL BITE
Add a 1/2 inch layer of ice cream to the bottom of a bread pan. Then drop 3-4 spoonfuls of the Tart Cherry concentrate over the ice cream and sprinkle with chopped pecans. Repeat this process 3 or 4 times until all the ice cream has been transferred from your machine to the bread pan. Insert a chop stick or butter knife into the layered ice ...
From thetravelbite.com


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