Orange Pecan Spread Recipes

Steps:

• In a large bowl, combine egg whites and orange juice. Add pecans and toss to coat; drain. In another large bowl, combine the remaining ingredients. Add pecans and toss to coat. , Spread in a single layer in a greased 15x10x1-in. baking pan. Bake at 250° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.

Steps:

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

Steps:

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

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.

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).

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.)

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.)

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.,

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
• Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
• Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
• Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

Steps:

• Place pecans on an ungreased 15x10x1-in. baking pan. Bake at 275° for 10 minutes. , After 6 minutes, in a small heavy saucepan, combine the sugar, orange juice, cinnamon, cloves and salt. Cook and stir until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat. , Stir in warm pecans until evenly coated. Spread in a single layer on a foil-lined 15x10x1-in. baking pan. Cool.

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.

Steps:

• Preheat oven to 350 degrees. Put oats, flakes, sugar, nuts, zest, nutmeg, and cinnamon in a medium bowl. Melt butter with honey in a saucepan over low heat; stir into oat mixture.
• Spread mixture in a 7-by-11-inch baking pan; bake until just golden, about 10 minutes. Let cool in pan (mixture will harden). Break cooled mixture into large chunks.

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

Steps:

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