CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM
Provided by Alex Guarnaschelli
Time 1h20m
Yield 6 scones
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
- Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
- Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
- Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
- In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
- Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.
COOKIE SWAP: CHERRY SLICES
Provided by Minette
Number Of Ingredients 0
Steps:
- Preheat oven to 325° and place parchment paper in baking sheet.
- Have all ingredients at room temperature before mixing.
- In the bowl of a heavy duty mixer, cream together butter and powdered sugar until light and fluffy.
- Mix in egg until combined.
- Add flour, chopped pecans, and candied cherries. Combine thoroughly.
- Cover bowl with saran wrap and place in fridge for an hour.
- Divide dough into thirds. Wrap each into rolls and wrap tightly with saran wrap. Return to fridge to chill thoroughly. I usually let them chill for three more hours.
- Bake in a preheated oven at 325° for 12-15 minutes. Cookies should just barely turn brown around the edges.
- Remove cookies from baking sheet and place on cooling rack to cool.
- Store in a freezer bag or cookie tin. Can be frozen.
CHERRY CHRISTMAS SLICES
Brilliant red and green candied cherries add extra sparkle to these delicious holiday delights. What I really like best is that this recipe's easy to mix up ahead of time. In fact, I've often made the dough in November and kept it in the freezer until I needed it in December! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.
Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH PECAN SLICES
I love the rich, buttery flavor these crisp cookies get from pecans and brown sugar. Once the dough is in the refrigerator, I can have freshly baked cookies in just minutes. For a gathering or when company drops in, I'm prepared with a tasty treat. -Esther Thys, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN OR ANGEL SLICES
Provided by Irma S. Rombauer
Categories Egg Brunch Dessert Christmas Buffet Pecan Christmas Eve Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Twelve 2 3/4 x 2 1/3-inch bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
- Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
- Stir in 3/4 cup of flour until well blended and smooth.
- Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
- Stir in nuts and coconut.
- Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
- Let stand until the bars are cool and the glaze is set.
- For lemon glaze:
- Beat confectioners' sugar, juice, and vanilla together until smooth.
CHERRY PECAN SLICES
Make and share this Cherry Pecan Slices recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 1h12m
Yield 7 dozen cookies
Number Of Ingredients 9
Steps:
- Combine butter, sugar, powdered sugar, egg and vanilla in large mixer bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Reduce speed to low and add 2 1/4 cups flour.
- Mix well.
- Combine cherries and 1 tablespoon flour in small bowl; toss to coat.
- Stir in cherry mixture and pecans by hand.
- Cover dough and refrigerate 1 hour.
- Shape dough into three 10 x 1 1/2-inch rolls on lightly floured waxed paper.
- Wrap rolls in plastic food wrap and refrigerate until firm (1 to 3 hours).
- Heat oven to 350° F.
- Cut rolls into 3/8-inch slices with sharp knife.
- Place 1 inch apart onto ungreased cookie sheets.
- Bake for 12 to 14 minutes, or until edges are very lightly browned.
- NOTE: This dough freezes well.
- Wrap rolls tightly and place in plastic freezer bags or foil.
- Thaw in refrigerator before slicing.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
CHERRY PECAN SPREAD
Prize-tested winner from BHG magazine in the spreads for muffins, toast and bagels category. I've changed the cottage cheese and sour cream to fat free/low fat versions but if you're not dieting, hey, go for the big guns! ;-)
Provided by SusieQusie
Categories Breakfast
Time 15m
Yield 2 1/3 cups, 35 serving(s)
Number Of Ingredients 6
Steps:
- Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
- Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
- Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
- Serve as a spread for muffins, bagels, English muffins or toast.
- * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
- Serving size = 1 tablespoon.
Nutrition Facts : Calories 21.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 1.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 1.6
CHERRY-PECAN ICEBOX COOKIES
During the holiday season, I keep a roll of dough for these crisp cookies in the freezer. It's nice to offer unexpected company a home-baked treat. -Betye Dalton, Tupelo, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 13 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY PECAN GEMS
This tasty recipe came from my aunt. I love the convenience of these refrigerator cookies. Just slice off as many as you want, and leave the rest in the frig for another time! Refrigerated time not included in prep time.
Provided by Whisper
Categories Dessert
Time 25m
Yield 6 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 728.8, Fat 45.1, SaturatedFat 20.9, Cholesterol 116.6, Sodium 537.4, Carbohydrate 75.8, Fiber 3.1, Sugar 34.3, Protein 8.4
CHERRY PECAN COOKIES
Dotted with dried cherries and pecans, these slice-and-bake goodies look and taste yummy. Plus, the dough freezes very well. For my holiday baking, that's a must! -Amy Briggs, Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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.
AMISH CHERRY PECAN CRUMBLE
Make and share this Amish Cherry Pecan Crumble recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350*.
- In a large bowl, mix together the brown sugar, tapioca and nutmeg.
- Add the almond extract, cherries and red food coloring, if using. and combine thoroughly.
- Allow the mixture to stand for 10 minutes, then pour into a 9x13 greased baking dish. Make the topping; in a bowl, combine the flour, sugar, salt and butter with a pastry blender until it resembles coarse crumbs. (This can also be done in a food processor)
- Mix in the chopped pecans and spoon the topping over the cherry mixture, spreading it out evenly.
- Bake the crumble for 1 hour or until it is bubbling and the top is golden.
- Serve slightly warm with heavy cream, whipped cream or ice cream if desired.
Nutrition Facts : Calories 711.6, Fat 37.5, SaturatedFat 12.8, Cholesterol 45.8, Sodium 149.1, Carbohydrate 94.3, Fiber 5.1, Sugar 68.3, Protein 6.3
CHERRY SLICES
Make and share this Cherry Slices recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter thoroughly.
- Add sugar and beat well.
- Add eggs, one at a time, and vanilla.
- Sift flour with baking powder and salt.
- Add sifted dry ingredients gradually, beating well.
- Spread on a large 11x17 inch greased pan, saving a little more than a cup of batter on the side.
- Add almond extract to cherry pie filling, then spread filling to within half an inch from edge of pan.
- Place remaining dough by spoonfuls over filling.
- Bake at 350 degrees for about 45 minutes.
- When cool, sprinkle with powdered sugar.
- Cut into slices or squares before serving.
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