Cherry Pecan Spread Recipes

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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.

CHERRY PECAN SPREAD ON CORN MUFFINS



Cherry Pecan Spread on Corn Muffins image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)
1 egg
1/3 cup milk
2 tablespoons butter, melted
1/2 cup frozen whole corn kernels, thawed
1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)
1/4 cup mascarpone cheese
1/4 cup chopped dried cherries
1/4 cup chopped pecans, toasted
2 teaspoons lemon zest

Steps:

  • Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
  • In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
  • Pour equal amounts of mixture into each muffin cup.
  • Bake in preheated oven for 16 to 18 minutes.
  • In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
  • To serve, spread warm muffin with Cherry Pecan Spread.

MINI CHERRY-PECAN STREUSEL LOAVES



Mini Cherry-Pecan Streusel Loaves image

Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes 6

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dried cherries (or dried cranberries)
1 cup coarsely chopped pecans
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup packed light-brown sugar
1/2 cup coarsely chopped pecans
4 tablespoons (1/2 stick) cold unsalted butter, cut in small pieces

Steps:

  • Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
  • Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
  • Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
  • Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

CHERRY-PECAN STUFFING



Cherry-Pecan Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 13

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed dried tart cherries
1 cup roughly chopped toasted pecans
2 tablespoons chopped fresh sage leaves
1 tablespoon crushed fennel seed
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 5 g, Protein 11 g, SaturatedFat 5 g

PECAN CRANBERRY SPREAD



Pecan Cranberry Spread image

I find any excuse possible to serve this. Great around the holidays but worthy of being made all year round. It is the dish I am most often asked to bring to a gathering requiring finger foods or appetizers. Really good on Townhouse Wheat Crackers. If I don't have any orange juice concentrate, I use just enough fresh squeezed juice to make it the right consistency and the zest from the orange for more flavor. *PLEASE NOTE!!* You REALLY need to make this ahead of time! The flavors must blend for it to taste good!

Provided by Marg CaymanDesigns

Categories     Spreads

Time 5m

Yield 2 cups

Number Of Ingredients 4

8 ounces cream cheese, softened
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cup orange juice concentrate

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.

CHERRY PECAN TORTE



Cherry Pecan Torte image

Field editor Dolores Lueken of Ferdinand, Indiana says, "Soda crackers are the 'secret ingredient' in this meringue.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 8

6 egg whites
1/2 teaspoon cream of tartar
2 cups sugar
2 cups saltine crumbs
3/4 cup chopped pecans
2 teaspoons vanilla extract
2 cups heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling

Steps:

  • In a bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in crumbs, pecans and vanilla. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes. Cool completely. Spread whipped cream over top. Spoon pie filling over cream. Chill for at least 1 hour.

Nutrition Facts : Calories 341 calories, Fat 17g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 145mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY CREAM CHEESE SPREAD



Cherry Cream Cheese Spread image

Dotted with pretty maraschino cherries, this spread is an attractive complement to your holiday table. -Ruth Hastings

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1/3 cup.

Number Of Ingredients 4

3 ounces cream cheese, softened
1 teaspoon whole milk
1/8 teaspoon almond extract
1 tablespoon chopped maraschino cherries

Steps:

  • In a small bowl, beat the cream cheese, milk and extract until fluffy. Fold in cherries. Serve with bread, bagels and toast. Store in the refrigerator.

Nutrition Facts :

CHERRY, PEAR, AND PECAN SALAD



Cherry, Pear, and Pecan Salad image

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

¼ cup balsamic vinegar
3 tablespoons cherry preserves
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (10 ounce) package mixed salad greens
2 medium fresh pears, peeled and diced
½ cup dried cherries
½ cup chopped pecans
¼ medium red onion, finely chopped
⅓ cup crumbled Gorgonzola cheese

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

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