CRANBERRY, ORANGE AND PECAN PANCAKES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 12 large pancakes
Number Of Ingredients 17
Steps:
- For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
- For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
- Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
- Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
- Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.
CRANBERRY ORANGE PECAN BUTTER
Add this cranberry orange pecan compound butter to your holiday meal. It's sweet and tangy. Try with biscuits, dinner rolls, or anywhere you want a pop of flavor. It would be quite the treat on top of pancakes or waffles too. This compound butter can be made in about 10 minutes. Quick and easy!
Provided by Kitchen Crew
Categories Spreads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Finely chop the dried cranberries. Set aside.
- 2. Zest an orange and squeeze the juice. Set aside.
- 3. In a large bowl, stir the butter and sugar together.
- 4. Add the cranberry sauce, dried cranberries, orange zest, and juice to the butter mixture. Mix with a spoon.
- 5. On a piece of parchment paper, form the butter into a log shape.
- 6. Roll up the parchment paper to help shape the log.
- 7. Cut off the excess parchment paper and place butter in a resealable bag. Refrigerate for at least 2 hours.
- 8. Unroll the butter log. Sprinkle the chopped pecans on the parchment.
- 9. Roll the log in the chopped pecans.
- 10. Press the loose pecans into any bald spots.
- 11. Serve immediately or refrigerate until ready to serve.
CRANBERRY, ORANGE, PECAN BUTTER
i was watching a friends grandson and saw this recipe in a flyer on her table. I copied it on a napkin and thought I would post it here for safe keeping. I plan on making this for Christmas morning. I think this was be wonderful on good raisin bread toast. I counted the freezing time as cooking time. I made this butter for Christmas morning. This is so good. I plan on making a Cranberry, Orange, Nut bread to go with it.
Provided by Jane from Ohio
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Divide the dried cranberries and pecans in half.
- Place a 1/4 cup of dried cranberries and a.
- 1/4 cup of pecans in a small bowl and set aside.
- In a large mixing bowl,.
- combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
- Place the butter mixture on a 12x12 piece of wax paper.
- Place the top of the wax paper over the bottom and form into a log shape.
- Place the butter mixture in the freezer for 30 minutes to harden.
- Remove from freezer and remove wax paper.
- roll the butter in the remaining mixture of cranberries and pecans until.
- the outside of the log is fully coated.
- Refrigerate until needed.
Nutrition Facts : Calories 254.8, Fat 27.9, SaturatedFat 15, Cholesterol 61, Sodium 202.8, Carbohydrate 2.1, Fiber 1.1, Sugar 0.5, Protein 0.9
CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE
Cranberries, oats, pecans and orange glaze. So good!
Provided by Dion
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
- In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
- Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g
PECAN CRANBERRY BUTTER TARTS
These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!
Provided by Annette
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
- Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
- Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 33.9 g, Cholesterol 23.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 109.3 mg, Sugar 20.7 g
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