Orange Caramel Pecan Biscuits Recipes

ORANGE-PECAN-GINGER COOKIES

Steps:

• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in orange peel, orange juice and egg until blended. On low speed, beat in flour, baking powder and salt. Stir in pecans and ginger.
• Divide dough in half. Shape each half into 10-inch log. Sprinkle 2 tablespoons of the sugar crystals on sheet of plastic wrap; roll 1 log in sugar to coat. Wrap log in plastic wrap. Repeat with remaining log and sugar crystals. Refrigerate about 3 hours or until very firm.
• Heat oven to 375°F. Cut logs into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 8 to 10 minutes or until edges start to brown and tops are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

STICKY ORANGE PECAN ROLLS

Steps:

• Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix butter, brown sugar, pecans, corn syrup and 1/3 cup of the marmalade. Spread in bottom of baking dish.
• In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix, the granulated sugar and orange peel. Gradually stir in yeast mixture until soft dough forms.
• On surface sprinkled with additional Bisquick mix, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup Bisquick mix as needed. Roll dough into 16x12-inch rectangle.
• Spread remaining 2/3 cup marmalade on dough to within 1 inch of edges. Starting with short side, roll up tightly; pinch edges to seal. With sharp knife, cut dough into 12 slices. Place slices, cut sides down, on mixture in baking dish. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
• Heat oven to 425°F. Uncover rolls. Bake 15 to 18 minutes or until golden brown. Immediately place heatproof serving plate upside down on baking dish; turn plate and dish over. Let stand about 1 minute so caramel can drizzle over rolls; remove baking dish. Serve rolls warm.

CARAMEL PECAN COOKIES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

ORANGE PECAN COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
• Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
• Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
• Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

ORANGE-SUGARED PECANS

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

ORANGE-PECAN BISCOTTI

Steps:

• Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
• Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
• Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
• Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
• Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
• Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.

CARAMEL PECAN BISCOTTI

Steps:

• In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set., In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.

ORANGE-CARAMEL PECAN BISCUITS

Steps:

• Heat oven to 375.
• With 1 tablespoon butter, generously butter bottom and sides of 9-inch round cake pan.
• Spread ice cream topping in buttered pan.
• Sprinkle with pecans and orange peel.
• Place frozen biscuits over pecans and orange peel.
• Bake at 375 for 25 to 28 minutes or until golden brown and biscuits are no longer doughy.
• Immediately invert on serving platter; spread any topping remaining in pan over biscuits. Serve warm.