Cherry Pecan Dreams Recipes

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.

CHERRY-PECAN RING

Steps:

• Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
• In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

PAULA DEEN'S PECAN DREAMS

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9-inch square pan.
• Stir together confectioners' sugar and flour in a bowl.
• Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly.
• Press mixture into prepared pan, distributing evenly.
• Pour nuts over mixture and press into dough.
• Bake for 30 minutes.
• Remove from oven and cool completely.
• For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits.
• Spread over cake.
• Cut into squares.
• Store in refrigerator.

PECAN DREAMS

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Combine butter, powdered sugar, vanilla, flour, pecans and water. You might have to add a little extra water if mixture is too dry.
• After all ingredients are mixed, roll into small balls.
• Place balls on an ungreased cookie sheet.
• Bake for 30 to 45 minutes.
• After cookies come out of oven, cover with powdered sugar; set aside.
• Cool completely.
• When cooled dust them with more powdered sugar.

CHERRY AND PECAN CREAM CHEESE SPREAD

Steps:

• In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
• In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
• Serve spread with scones or crackers.

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 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.