Olive Pecan Golden Raisin Spread Recipes

OLIVE, PECAN & GOLDEN RAISIN SPREAD

Steps:

• Mix mayo, pecans, olives and raisins; set aside.
• Spread cream cheese onto bottom of 8-inch pie plate or other shallow serving dish; top with the mayo mixture and parsley.
• Serve as a spread for the crackers.

OLIVE PECAN SPREAD

Steps:

• Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

HELOISE'S OLIVE NUT SPREAD

Steps:

• Mix all ingredients together well.
• Great on a sandwich or on crackers.

OLIVE PECAN SPREAD RECIPE

Steps:

• BEAT cream cheese in medium bowl with mixer until creamy.
• MIX in mayo until well blended.
• REFRIGERATE at least one hour.
• SERVE with crackers and refrigerate any leftovers.

GOLDEN RAISIN AND PECAN THINS

Steps:

• Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
• In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
• Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
• Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
• Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
• Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.

OLIVE SANDWICH SPREAD

Steps:

• In a small bowl, combine all the ingredients. Spread on crackers or bread.

GREEN OLIVE-GOLDEN RAISIN RELISH

Steps:

• Place raisins in a small bowl; add enough warm water to cover. Soak until plump and softened; drain. On a work surface, roughly chop raisins. Transfer to a medium bowl.
• Stir in olives, shallots, olive oil, and vinegar; mix well.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE

Steps:

• In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
• Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
• Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
• DO AHEAD
• The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

PECAN AND GOLDEN RAISIN OATMEAL BRULEE

Steps:

• Bring the water to a boil in a heavy saucepan and add the oats.
• Reduce the heat and simmer until all the water is almost gone, about 20 minutes.
• Cover pan tightly, remove it from the stove and let it sit until allthe water is absorbed.
• Keep the oatmeal firm, do not let it get mushy.
• Remember it will continue to cook in it's own heat when it is off the stove.
• Scoop the oatmeal into an ovenproof serving dish.
• Mix the pecans, raisins and brown sugar together and spread over the top of the oatmeal.
• Either melt this sugar mixture with a blow torch, or broil the dish until the mixture is golden brown, from 1 to 5 minutes.
• If you have a cappuccino maker, steam the 4 cups milk with the vanilla.
• It looks beautiful when the mil has thick foam on top.
• If this is not an option, simply heat the milk with the vanilla on top of the stove.
• Serve the warm milk along with some Maple Syrup on the side to 4 very lucky people!

CINNAMON AND RAISIN SPREAD

Steps:

• Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.