Orange Pecan Spread Recipes

CRANBERRY ORANGE PECAN BUTTER

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.

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

ORANGE PECAN BREAD

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,

HOLIDAY HARVEST CRANBERRY ORANGE PECAN SPREAD

Steps:

• 1. Simply mix together and chill for several hours for flavors to blend. What could be easier? =)

ORANGE PECAN SALAD

Steps:

• Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.

SPICED ORANGE PECANS

Steps:

• In a large bowl, combine the egg whites and orange juice.
• Add pecan halves and toss to coat; drain well.
• In another large bowl, combine the remaining ingredients.
• Add pecans halves and toss to coat.
• Spread in a single layer in a greased 15" x 10" baking pan.
• Bake at 250 degrees for 30-35 minutes, or until dry and lightly browned.
• Cool completely.
• Store in an airtight container.
• Yield: 5 cups.

ORANGE AND CINNAMON CRUSTED PECANS

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

ORANGE PECANS

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

CRANBERRY SPREAD

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

GLAZED ORANGE-PECAN BREAD

Steps:

• Cream butter; gradually add 3/4 cup sugar, beating well. Add the beaten eggs and grated orange rind; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with 3/4 cup orange juice, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans. Pour batter into a greased 9x5x3" loaf pan. Bake at 350 degrees F. for 50 to 55 minutes or until a wooden pick inserted comes out clean. Cool loaf in pan 10 minutes. Remove from pan and cool completely.
• Combine 2 1/2 teaspoons orange juice and powdered sugar; drizzle over loaf.
• Wrap and store overnight before serving.

ORANGE - PECAN SPREAD

Steps:

• Mix all three ingredients well.
• Chill.
• Great to serve on bagels, waffles, and English muffins!