PECAN CINNAMON ANGEL FOOD CAKE
Steps:
- Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
- In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
- Fill center ring of angel food cake with mixture. Place cake top back on.
- Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon.
CHERRY CHOCOLATE PECAN CAKE
Got this recipe from the wife of a patient. She baked and brought in several different cakes for the nursing staff while her husband was in our hospital. This was one of them and it was G-O-O-D!!
Provided by loriyeargan
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
- Combine dry cake mix and cinnamon in large bowl.
- Add oil, eggs, vanilla, and pie filling; mix well.
- Stir in chocolate chips and remaining pecans.
- Spoon into bundt pan (batter will be thick).
- Bake for 1 hour, or until cake tests done.
- Cool cake in pan for 10 minutes.
- Remove from pan and cool completely before slicing.
Nutrition Facts : Calories 2889, Fat 193.8, SaturatedFat 46.8, Cholesterol 423, Sodium 266.6, Carbohydrate 290.8, Fiber 25.2, Sugar 97.2, Protein 31.9
SOUR CHERRY PECAN CINNAMON BUNS
Categories Bread Mixer Breakfast Brunch Dessert Bake Kid-Friendly Cherry Pecan Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 cinnamon buns
Number Of Ingredients 18
Steps:
- Make dough:
- In bowl of a standing electric mixer with paddle attachment sprinkle yeast over water with 1/4 teaspoon sugar and let stand until foamy, about 5 minutes. Add remaining sugar, flour, milk, salt, and yolks and beat on low speed until combined well. Beat in butter, a few pieces at a time, and beat on medium speed until smooth and elastic, about 5 minutes. (Dough will be soft.) Scrape dough from side of bowl and let rise, covered with plastic wrap and a kitchen towel, in a warm place 1 hour, or until doubled in bulk.
- Make filling while dough is rising:
- In a bowl soak dried fruit in warm water to cover 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together fruit and pecans.
- In a small bowl stir together well sugar and cinnamon.
- Grease a 13-by 9-inch baking pan.
- Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle. Brush dough with melted butter, leaving an unbuttered 1/2-inch border on long sides, and sprinkle filling evenly over buttered dough. Sprinkle cinnamon sugar evenly over filling.
- With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal. Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan. Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk.
- While buns are rising, preheat oven to 350°F.
- Bake buns in middle of oven until golden, about 25 minutes. (Alternatively, buns may be made 1 week ahead: Bake buns in middle of oven until pale golden, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely. Freeze buns in pan, covered tightly with foil. To serve, thaw buns at room temperature 1 hour and bake in a preheated 350°F. oven until golden, about 10 minutes). Transfer buns to a rack and cool slightly.
- Make glaze while buns are cooling:
- In a small bowl whisk together confectioner's sugar and water until smooth. Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze.
- Pipe glace onto cinnamon buns and let stand until set, about 15 minutes.
CINNAMON PECAN ROLLS
I adopted this from the recipezaar account. I HAVE made this recipe, though! They are absolutely delicious! Give this one a try!
Provided by Courtly
Categories Yeast Breads
Time 2h
Yield 12 rolls
Number Of Ingredients 15
Steps:
- In a small saucepan, scald the milk.
- Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
- Cool to lukewarm.
- In the bowl of an electric mixer, dissolve yeast in warm water.
- Let sit for 5 minutes until yeast is bubbly.
- Add milk mixture to yeast and stir to mix.
- With a whisk, beat in eggs.
- Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
- Add enough flour to make a soft dough.
- Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
- Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
- Punch down.
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
- Roll dough into a rectangle about 15x22 inches.
- In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
- Sprinkle cinnamon evenly over the sugar and butter.
- Top with a layer of nuts.
- Roll dough up lenghthwise to make a log and pinch edge to seal.
- Slice dough evenly into 12 pieces.
- Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
- Bake rolls until lightly browned on top- about 30 minutes.
- Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
- Using a spatula, smear the icing on top of the warm rolls.
CHERRY PECAN CAKE
Such flavoursome ingredients! I've not yet made this, but it sounds so delicious! I'm posting it for the 2005 Zaar World Tour. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'.
Provided by bluemoon downunder
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C and grease and line a 22cm round springform pan.
- Combine the eggs, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
- Fold in the combined flour, baking powder and salt, and stir in the pecans and cherries.
- Pour the batter into a prepared pan and level the top; and bake for 1 hour and 20 minutes, or until a skewer comes out clean and the top is fudgy and golden.
- Cool on a wire rack.
- Cut into wedges and serve with the whipped cream and cherries.
Nutrition Facts : Calories 354.5, Fat 18.1, SaturatedFat 6.8, Cholesterol 86, Sodium 218.7, Carbohydrate 45.3, Fiber 2.2, Sugar 30.3, Protein 5.2
CHERRY-PECAN STREUSEL ROLLS
It's a treat watching guests enjoying these rolls. The tart cherries, sweet almond paste and crisp streusel topping have them reaching for seconds every time. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16x8-in. rectangle., In a small bowl, combine the pecans, sugar, oats, butter and cinnamon. Set aside 1/3 cup for topping. To the remaining filling, stir in cherries and almond paste. Sprinkle over dough to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Stir flour into reserved topping; sprinkle over rolls. Bake 20-25 minutes or until golden brown. In a small bowl, beat the confectioners' sugar, milk and extract until smooth. Drizzle over warm rolls.
Nutrition Facts : Calories 370 calories, Fat 17g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET POTATO PECAN CINNAMON ROLLS
From Fleischmann's Yeast company. Sweet potatoes are so delicious, and they add flavor and moisture to breads.
Provided by duonyte
Categories Yeast Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
- Heat water, buttermilk and butter until very warm (120° to 130°F) and add to bowl.
- Add sweet potato and egg; beat on high for 3 minutes.
- Stir in enough flour to form a soft dough.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Cover and let rest for 10 minutes.
- (Or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
- To prepare the filling:.
- Combine brown sugar and cinnamon in a small bowl.
- Stir in pecans.
- Reserve 1/4 cup butter.
- To prepare the topping:
- Mix together powdered sugar, butter, egg white and corn syrup until smooth.
- Stir in pecans.
- Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserved 1/4 cup butter.
- Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
- Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down.
- Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. Evenly spread topping over rolls.
- (At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. Remove from fridge and let stand 30 minutes before baking).
- Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
- Bake in a preheated 350°F oven for 30 to 35 minutes, or until golden brown.
- Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls.
Nutrition Facts : Calories 548.6, Fat 19.2, SaturatedFat 8.2, Cholesterol 46.8, Sodium 398, Carbohydrate 88.7, Fiber 3.4, Sugar 47.2, Protein 7.7
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