Pecanorangebreadtrl Recipes

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PECAN BREAD



Pecan Bread image

I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
4 teaspoons honey
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, optional
1 tablespoon cornmeal
3 tablespoons chopped pecans, toasted
1 tablespoon milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PEPERONATA



Peperonata image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
  • Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
  • Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

EASY BUTTER PECAN BREAD



Easy Butter Pecan Bread image

This moist butter pecan bread is flavored with brown sugar and a touch of spice. Serve the quick bread as a breakfast or snack bread.

Provided by Diana Rattray

Categories     Breakfast     Snack     Dessert     Bread

Time 1h5m

Yield 10

Number Of Ingredients 11

2 1/4 cups all-purpose flour ( sifted )
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar (light or dark, packed)
1 large egg
1 cup buttermilk
3 tablespoons butter (melted)
1 cup chopped pecans

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F / 180 C / Gas 4.
  • Grease and flour a 9 x 5 x 3-inch loaf pan.
  • In a mixing bowl, combine the flour, baking powder, soda, salt, and spices; mix with a spoon or whisk to blend thoroughly. Stir the brown sugar into the flour mixture.
  • In a small bowl, whisk the egg lightly. Whisk in the buttermilk and melted butter until well blended. Stir the egg and buttermilk mixture into the flour mixture until well blended.
  • Fold in the chopped pecans.
  • Spoon the batter into the prepared loaf pan.
  • Bake the quick bread in the preheated oven for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Cool the bread in the pan on a rack for about 10 minutes. Turn it out and place it on the rack to cool completely before slicing.
  • Serve and enjoy!

Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 29 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 353 mg, Sugar 19 g, Fat 12 g, ServingSize 10 servings, UnsaturatedFat 0 g

PECAN BRITTLE



Pecan Brittle image

This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 pound.

Number Of Ingredients 6

2 teaspoons plus 1 tablespoon butter, divided
1 cup sugar
1/2 cup light corn syrup
1 cup pecan halves
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.

Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

GEORGIA PECAN BREAD



Georgia Pecan Bread image

Make and share this Georgia Pecan Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
3 1/2 tablespoons unsalted butter, melted
3/4 cup light brown sugar, firmly packed
6 ounces pecans, broken into large pieces (1 1/2 c.)

Steps:

  • Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
  • Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
  • In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
  • Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
  • Turn mixture into prepared pan; smooth the top.
  • Bake 1 hour and 5-10 minutes.
  • Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
  • Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.

PECAN BRITTLE



Pecan Brittle image

This old-fashioned brittle utilizes the rich flavor of pecans instead of peanuts and is a hit with anyone who tries it. Store in an airtight container.

Provided by Fall

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h50m

Yield 32

Number Of Ingredients 8

1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup water
1 cup light corn syrup
2 ½ cups coarsely chopped pecans
3 tablespoons butter

Steps:

  • Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
  • Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
  • Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
  • Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 18.4 g, Cholesterol 2.9 mg, Fat 7.2 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 73.3 mg, Sugar 12.5 g

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