ORANGE-PECAN SCONES
Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones
Provided by cookiedog
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
- Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
- Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
- VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.
Nutrition Facts : Calories 370.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 52.3, Sodium 308.1, Carbohydrate 52.9, Fiber 2.2, Sugar 15.6, Protein 6.7
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ORANGE AND CINNAMON CRUSTED PECANS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
- When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)
ORANGE PECAN FRENCH TOAST
My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast. When we came back home, I kept missing it so I called them up and requested it. They actually gave me the recipe over the phone! I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan. Reheats well in the toaster oven. I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!
Provided by SR
Categories Breakfast and Brunch French Toast Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
- In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
- Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 25.3 g
ORANGE-SUGARED PECANS
I regularly cook up these candied pecans for Christmas gift-giving and family munching. The citrusy-sweet flavor is different and delicious.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
ORANGE PECAN COOKIES
This is a great tea time cookie. A pecan cookie with a hint of orange and chocolate. Great for Christmas trays too.
Provided by HAPPYBAKER1
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 8.4 g, Cholesterol 10.2 mg, Fat 7 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 27.7 mg, Sugar 3.1 g
ORANGE-PECAN SCONES
Serve simple citrus scones for your next brunch get-together that are ready in a short 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 cup sugar and the orange peel. Cut in butter, using pastry blender or fork, until crumbly. Add buttermilk, orange juice, pecans and vanilla; stir just until dry ingredients are moistened.
- Place dough on lightly floured surface; knead 3 or 4 times. Divide dough in half. On ungreased large cookie sheet, roll or pat each half into 7-inch round. Cut each round into 8 wedges but do not separate wedges; sprinkle with sugar.
- Bake 12 to 14 minutes or until golden brown. Carefully separate wedges. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
ORANGE-PECAN COOKIES
Provided by Heather Norkin
Categories Cookies Food Processor Dessert Bake Orange Pecan Healthy Self Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Pulse pecans and sugar in a food processor into a sandlike texture. Transfer to a bowl and stir in zest and extract. Slowly stir in egg white until a thin dough forms. Cover and chill at least 2 hours. Heat oven to 350°F. Lightly coat a baking sheet with cooking spray. Measure 16 heaping teaspoonsful of dough and roll each into a ball. Place balls on sheet, 2 inches apart. Bake 8 to 10 minutes. Cool completely before removing from pan. Dust with powdered sugar if desired.
ORANGE PECAN SCONES - SOUTH BEACH
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Scones are best eaten shortly after baking, but you can freeze them for up to 1 month in advance. Defrost at room temperature and reheat in a warm oven.
Provided by internetnut
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
- Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
- In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
- Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 108.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 23.6, Sodium 220, Carbohydrate 15.2, Fiber 1.6, Sugar 2.8, Protein 3.3
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