Cherry Pecan Drops Food

CHERRY PECAN DREAMS

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.

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

PECAN DROPS

Steps:

• Preheat over to 325.
• Mix together all ingredients.
• Drop by teaspoonful on ungreased cookie sheets.
• Bake 15-20 minutes until delicate brown color.
• If you like dust lightly with powdered sugar when cool.

CHERRY-PECAN MERINGUES

Steps:

• Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
• Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
• Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.

CHERRY, PEAR, AND PECAN SALAD

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

CHERRY-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.

APPLE CHERRY PECAN CRISP

Steps:

• Peel and core apples. Cut into 1/8-inch pieces. Simmer all filling ingredients until apples become soft.
• Put first 4 ingredients in mixer bowl with paddle attachment.
• Cut butter into small cubes and chill. Add to above ingredients and mix until mealy. Add pecans to above and pulse to mix.
• Place apple mixture in a large 2-inch deep baking dish. Top with crisp topping. Bake at 350°F for 45 minutes until top is browned.

CHERRY PECAN GEMS

Steps:

• Cream butter and sugar.
• Blend in egg, syrup, extract, and food coloring.
• Stir together flour, soda, cream of tartar, and salt.
• Stir into cremed mixture.
• Stir in nuts.
• Shape dough into two 9-inch rolls.
• Wrap in waxed paper or clear plastic wrap.
• Chill well.
• Cut into 1/4-inch slices; place on ungreased cookie sheet.
• Lightly press a well-drained red cherry half into center of each cookie.
• Bake at 375F for 10-12 minutes.
• Cool slightly; remove to rack.

COCONUT CHERRY DROPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With mixer, cream together butter, sugar, almond extract,and egg .
• 3. Add, mixing on low, flour, baking powder, salt, until just combined.
• 4. With a spoon or spatula, fold in coconut nuts and cherries.
• 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.

CHERRY PECAN BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs and buttermilk. Combine the flour, baking soda and salt; add to creamed mixture just until blended. Fold in the cherries and pecans. Transfer to a greased 9x5-in. loaf pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY PECAN DROPS

Steps:

• Heat oven to 375 degrees.
• Grease cookies sheets.
• In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.
• Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.
• Cover dough with plastic wrap and refrigerate until chilled for easier handling, if desired.
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2-inches apart on greased cookie sheets.
• Press maraschino cherry piece into top of each ball.
• Bake for 10-15 minutes until light golden brown.