Cranberry Pecan Sandwich Bread For Abm Recipes

CRANBERRY PECAN SANDIES

Cranberry Pecan Sandies image

Teresa Jarrell of Danville, West Virginia shares these delightfully delicate, crisp cookies with pecans, cranberry and a hint of orange.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2-1/2 to 3 dozen.

Number Of Ingredients 9

Ingredients

1 package (15.6 ounces) cranberry-orange quick bread mix
1/2 cup butter, melted
1 egg
2 tablespoons orange juice
3/4 cup chopped pecans
30 to 36 pecan halves
ORANGE GLAZE:
1 cup confectioners' sugar
3 to 4 teaspoons orange juice

Steps:

In a large bowl, combine the bread mix, butter, egg and orange juice. Stir in chopped pecans. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass coated with cooking spray. Press a pecan half into center of each cookie., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. In a small bowl, whisk confectioners' sugar and enough orange juice to achieve desired consistency.

Nutrition Facts : Calories 129 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 90mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY-PECAN QUICK BREAD

Cranberry-Pecan Quick Bread image

With whole wheat flour, flaxseed, oats, cranberries and pecans, a slice of this quick bread is a satisfying start to your day.-Wendy Marotta, Wilson, New York

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 15

Ingredients

1-3/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup quick-cooking oats
1/4 cup ground almonds
2 tablespoons ground flaxseed
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1-1/4 cups orange juice
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1 cup dried cranberries
1/4 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY WALNUT SANDWICH BREAD

Cranberry Walnut Sandwich Bread image

"This hearty bread not only goes well with Thanksgiving dinner but it makes the most delicious sandwiches with the leftover turkey." This recipe was actually emailed to me from Recipe4Living and is worthy of sharing with others. I have modified it to accommodate the use of a stand mixer with dough hook and obtained the tip of slashing the top to avoid "break & shred" from the bakers at King Arthur Flour. I use a little nut grinder to run the cranberries through first on "coarse" and follow with the nuts on "fine" which works well for me.

Provided by GourmetGrandma

Categories Breads

Time 3h45m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup buttermilk
1/4 cup water
2 1/4 teaspoons active dry yeast
1 large egg
1 1/2 tablespoons butter, softened
3 tablespoons honey
1/4 cup quick oats (not old fashioned)
1 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
4 cups bread flour
3/4 cup dried cranberries, chopped
1/2 cup walnuts, chopped
1 tablespoon butter, melted

Steps:

Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
Place dough into an oiled bowl and let rise for 1 1/2 hours.
Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.

Nutrition Facts : Calories 246.8, Fat 6.7, SaturatedFat 2.1, Cholesterol 22.7, Sodium 270.4, Carbohydrate 40.1, Fiber 2.2, Sugar 5.8, Protein 6.8