CHEWY CRANBERRY PECAN BARS
I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY-PECAN TARTS
Provided by Food Network
Categories dessert
Time 1h21m
Yield 24 tartlets or 12 tarts, 12 to
Number Of Ingredients 13
Steps:
- Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
- Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
- Preheat oven to 325 degrees F.
- Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.
CRANBERRY PECAN WREATH
This bread based coffee cake gets rave reviews when I make it. I had to post it so that it was easier to share every time I get asked for the recipe. You can make your bread dough the old fashioned way...like I do...or you can use your bread machine to make your dough for you using the manual cycle. Fresh or frozen cranberries are fine for this recipe. I took this original recipe from The Hamilton Spectator Food section in December 1998, and still work from the newspaper clipping in my recipe book when I make it. You will love this yummy festive treat!
Provided by bakinupastorm
Categories Yeast Breads
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- To make dough:.
- Use your bread machine, adding ingredients in the manufacturer suggested order, or, combine ingredients together to form bread dough (it should form a soft, smooth ball) set aside, in a warm draft free place, covered and let rise until double in size.
- To make filling:.
- In a medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat, then reduce heat to simmer, stirring frequently, until the sauce is very thick. Once thickened, remove from heat and add pecans.
- To make coffee cake:.
- roll out your bread dough to a rectangular shape (about 26x6 inch rectangle). spread the cranberry sauce over the dough, completely covering the surface to about 1/2 inch from the edges. Beginning at the long end, roll up the dough, and pinch at the seam to seal. Transfer your roll to a greased large baking sheet (I used parchment paper, because some of the cranberry sauce does leak out while cooking and it is really hard to clean off my pan). Form the roll into a wreath, cover, and set aside in a warm, draft free spot, to rise until about double in size (about 45-60 mins). then bake at 350F (180C) for 35-40 mins (I would watch this as it took me closer to 25-30 mins, just watch your bread colour, you don't want it to get too brown or it will be too crusty, a light brown is good). Once baked, set aside to cool and prepare your glaze. Once the coffee cake is cooled, drizzle with glaze and decorate with additional cranberries, pecans, and/or orange slices to make it prettier if desired.
Nutrition Facts : Calories 296.2, Fat 10.2, SaturatedFat 4.6, Cholesterol 31.1, Sodium 203.9, Carbohydrate 48, Fiber 1.3, Sugar 26.2, Protein 4
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
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