ORANGE CRANBERRY BARS
"My sister, who's a great cook, passed this recipe on to me," notes Nell Wheeler from Warrenton, Virginia. "These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 bars.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
ORANGE-SUGARED PECANS
I regularly cook up these candied pecans for Christmas gift-giving and family munching. The citrusy-sweet flavor is different and delicious.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
ORANGE-PECAN BAKLAVA
Steps:
- Preheat the oven to 325 degrees F.
- Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
- Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
- Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
- Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
- Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
- As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
- Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
- Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
- Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
ORANGE GLAZED PECANS
Make and share this Orange Glazed Pecans recipe from Food.com.
Provided by John 11-44
Categories Dessert
Time 50m
Yield 3 Cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg white until foamy.
- Add salt, cinnamon and orange juice.
- Fold in sugar and mix well.
- Add pecans.
- Bake on a well greased cookie sheet at 250 F degrees for 45 to 60 minutes.
- Turn pecans every 15 minutes.
- Store in airtight container.
EVERY-CITRUS SALAD WITH ALMONDS AND MANCHEGO
Tart blood oranges, bitter grapefruit, and sweet navel oranges come together in this gorgeous recipe, perfect for celebrating in-season citrus. Get the recipe for Every-Citrus Salad With Almonds and Manchego.
Provided by Anna Theoktisto
Time 15m
Number Of Ingredients 12
Steps:
- Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.
- Cut away peel and pith of citrus and slice flesh into ½-inch-thick rounds.
- Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.
ORANGE AND CINNAMON CRUSTED PECANS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
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
A nice appetizer or snack. Especially nice around the holidays, and can be made 3 days ahead. From Bon Appetit, November 1994.
Provided by lazyme
Categories Lunch/Snacks
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300ºF.
- Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
- Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
- Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).
SPICED ORANGE PECANS
This is a wonderful and very easy recipe for the holidays! I found it in Taste of Home Magazine. If you decide to prepare a double batch, please make sure you spread in only a single layer on the baking sheet. It is important that these pecans dry as they bake to become crispy. I hope you enjoy this recipe. I think it is a real treat!
Provided by Bev I Am
Categories Candy
Time 50m
Yield 5 cups
Number Of Ingredients 10
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-PECAN BISCOTTI
Light and airy double baked cookies called "biscotti" to enjoy with coffee or anytime of the day for a quick snack.
Provided by Chef Charley
Categories Dessert
Time 1h5m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
- Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
- Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
- Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
- Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
- Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.
Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 0.4, Cholesterol 17.6, Sodium 21.2, Carbohydrate 11.2, Fiber 0.5, Sugar 4.3, Protein 1.6
ORANGE PECAN PIE
Pecan pie with a bright orange flavor!
Provided by chebber
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
- Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
- Bake until pie filling is set in the center, about 45 minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 50.4 g, Cholesterol 85 mg, Fat 24.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 354.8 mg, Sugar 18.1 g
ORANGE PECAN TASSIES
My grandmother used to make Pecan Tassies for every Holiday event along with her other traditional cookies and nut rolls. I love Pecan Tassies so I was so excited to find this recipe for a different flavor.
Provided by Audrey M
Categories Dessert
Time 40m
Yield 48 tassies
Number Of Ingredients 11
Steps:
- Beat cream cheese and butter at medium speed with an electric mixer until creamy.
- Gradually add flour, beating at low speed just until blended.
- Wrap dough in wax paper, and chill at least 2 hours.
- Divide dough in half.
- Divide each half of dough into 24 balls.
- Flatten each ball with palmof your hand, and place in lightly greased miniature muffin pans (1 3/4 inch).
- Shape each into a shell.
- Cover and chill until ready to fill and bake.
- For Filling: Mix together the 3 large eggs, 3/4 cup sugar, 3/4 cup light corn syrup, 2 Tablespoons grated orange rind and 3 Tablespoons fresh orange juice; blend until smooth. Sit in the 3 Tablespoons of melted butter, 1 teaspooon vanilla extract and the 1 cup of finely chopped pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325 degrees for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.
Nutrition Facts : Calories 108.7, Fat 6.5, SaturatedFat 3.1, Cholesterol 25.8, Sodium 41.6, Carbohydrate 11.8, Fiber 0.4, Sugar 4.8, Protein 1.4
ORANGE-PECAN COOKIES
Provided by Heather Norkin
Categories Cookies Food Processor Dessert Bake Orange Pecan Healthy Self Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Pulse pecans and sugar in a food processor into a sandlike texture. Transfer to a bowl and stir in zest and extract. Slowly stir in egg white until a thin dough forms. Cover and chill at least 2 hours. Heat oven to 350°F. Lightly coat a baking sheet with cooking spray. Measure 16 heaping teaspoonsful of dough and roll each into a ball. Place balls on sheet, 2 inches apart. Bake 8 to 10 minutes. Cool completely before removing from pan. Dust with powdered sugar if desired.
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
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.)
ORANGE PECAN GRAIN SALAD
Steps:
- 1. COOK rice & quinoa blend according to package directions. Cool to room temperature.
- 2. WHISK together juice, oil, zest and salt in medium bowl.
- 3. ADD rice & quinoa blend, orange sections, celery, pecans and scallions. Cover and chill 1 to 2 hours, until ready to serve.
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- Move oven rack to middle position and preheat oven to 375 degrees F. Spray 2 9x5-inch loaf pans with non-stick cooking spray; set aside.
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- Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Sprinkle cinnamon pecans in the pan.
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