Cherry Pecan Ring Recipes

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SWEDISH TEA RING WITH PECANS



Swedish Tea Ring with Pecans image

These are made like cinnamon rolls; however, you make a circle with the dough log and cut only part way through, turning each piece partially on its side to make a beautiful design.

Provided by LOGINHAZEL

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 lemon, juiced and zested
1 cup milk
½ cup margarine, softened
1 teaspoon salt
½ cup white sugar
2 eggs, beaten
4 ½ cups all-purpose flour
2 teaspoons ground cinnamon
¼ cup white sugar
¾ cup chopped pecans
¼ teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
  • In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
  • Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
  • In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
  • Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
  • Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Nutrition Facts : Calories 324 calories, Carbohydrate 49.6 g, Cholesterol 26.1 mg, Fat 11.8 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 254.3 mg, Sugar 19 g

CHERRY TEA RING



Cherry Tea Ring image

I found this recipe in a magazine many years ago. I like it so much, I entered it into a fair and won a ribbon! It is sure to be a hit in your family as well.-Pam Goodlet, Washington Island, Wisconsin

Provided by Taste of Home

Time 55m

Yield 1 ring (16 slices).

Number Of Ingredients 22

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour
FILLING:
1 cup dried cherries or cranberries
1 cup boiling water
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 cup cold butter
GLAZE:
1-1/4 cups confectioners' sugar
1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons half-and-half cream
Halved red and green candied cherries, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat. , Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.

Nutrition Facts : Calories 264 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

VERY CHERRY CRESCENT RING



Very Cherry Crescent Ring image

My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 servings

Number Of Ingredients 11

1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Steps:

  • Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

CHERRY-PECAN CORNBREAD DRESSING



Cherry-Pecan Cornbread Dressing image

Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons plus 1 1/2 teaspoons unsalted butter
Cornbread
3/4 cup dried cherries, chopped
3/4 cup chopped pecan pieces
3/4 cup chopped onion
2/3 cup chopped celery
2 tablespoons chopped shallots
2 teaspoons fresh finely chopped sage
1 1/2 teaspoons chopped fresh thyme leaves
1 3/4 cups homemade or store-bought low-sodium chicken stock
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
  • Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
  • Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
  • Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
  • Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.

CHERRY PECAN SPREAD



Cherry Pecan Spread image

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

2 cups small curd fat-free cottage cheese
2 tablespoons low-fat sour cream
1 tablespoon packed brown sugar
1/2 cup chopped pecans, toasted
1/2 cup dried tart cherry, halved
1 teaspoon lemon zest

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 MERINGUES



Cherry-Pecan Meringues image

These cookies are easy to make and no flour is required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h30m

Yield Makes 36

Number Of Ingredients 7

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans

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.

Nutrition Facts : Calories 35 g

CHERRY PECAN COBBLER



Cherry Pecan Cobbler image

I got this recipe from a very popular tea room in Waxahachie, Texas called The Dove's Nest. This is easy and delicious. Serve it warm, out of the oven, with a scoop of vanilla ice cream. Yummy!

Provided by Juenessa

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (8 ounce) can crushed pineapple
1/2 cup sugar
1 (21 ounce) can cherry pie filling
1 (18 ounce) package butter recipe cake mix
1/2 cup melted butter
1 cup chopped pecans

Steps:

  • Spread the undrained pineapple in the bottom of a buttered 9 X 13 baking dish.
  • Sprinkle with sugar.
  • Cover with cherry pie filling.
  • Sprinkle cake mix evenly over the cherries.
  • Drizzle with melted butter.
  • Sprinkle with pecans.
  • Bake at 350 degrees for 1 hour.
  • Serve with vanilla ice cream.

Nutrition Facts : Calories 622.4, Fat 28.8, SaturatedFat 9.2, Cholesterol 31.8, Sodium 514.5, Carbohydrate 89.5, Fiber 2.7, Sugar 44.8, Protein 4.6

CHERRY AND PECAN CREAM CHEESE SPREAD



Cherry and Pecan Cream Cheese Spread image

Categories     Condiment/Spread     Quick & Easy     Cream Cheese     Lime     Cherry     Pecan     Chill     Thyme     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

1 cup dried sour cherries
1 cup water
two 8-ounce packages cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly grated lime zest
scones or crackers as accompaniments

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.

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