Cherry Pecan Spread Recipes

CHERRY PECAN CAKE RECIPE

Steps:

• Preheat the oven according to directions on the cake mix. Prepare cake pans as directed. Drain and reserve the juice from the cherries. Chop cherries into small pieces. Set the juice and chopped cherries aside. Prepare the cake according to package directions but when measuring the water, first measure the cherry juice that was reserved and add enough water to equal the amount of water called for on the package. Mix batter as directed. Fold the chopped cherries and the pecans into the cake batter; then pour the batter into the prepared cake pans, distributing evenly between the two.Place in the preheated oven and bake for the recommended time or when a toothpick poked in the middle comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan; then remove the cakes and allow them to cool completely on a wire rack. FROSTING: Whip the heavy whipping cream until stiff peaks form; set aside. Beat the cream cheese, sugar and vanilla together until smooth; fold in the whipped cream just until well mixed. Place the first layer on the cake plate and spread frosting over the top so that it is about 1/4 inch thick and keep about 1/4 inch form the edge. Place the second layer on top of the first layer. Frost the top and sides of the cake with the remaining frosting. Decorate with additional whole cherries or as desired.

PECAN SPREAD

Steps:

• Mix cream cheese, milk, green bell pepper, garlic salt, pepper, onion and sour cream.
• Place in a bowl or on a plate you're going to serve.
• Melt butter in a separate pan and add nuts and salt.
• Stir well and drain on a paper towel.
• Spoon nuts over cheese mixture.
• Serve with crackers.
• For the Snowcap Spread and Pecan Spread mixed, mix in the green olives, red bell pepper and deviled ham.

CHERRY PECAN TORTE

Steps:

• In a bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in crumbs, pecans and vanilla. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes. Cool completely. Spread whipped cream over top. Spoon pie filling over cream. Chill for at least 1 hour.

CHERRY AND PECAN CREAM CHEESE SPREAD

Steps:

• In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
• In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
• Serve spread with scones or crackers.

CHERRY-PECAN CHICKEN SALAD

Steps:

• Combine chicken, onion, pecans, cherries and mayonnaise. Season with salt & pepper to taste. Refrigerate for a couple of hours or overnight. Serve with hearty crackers or on toasted bread.

CHICKEN, PECAN & CHERRY SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

NICK'S FAVORITE CHERRY PECAN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan.
• In a large bowl, cream butter or margarine and sugar together. Add eggs, and continue mixing until light and fluffy. Add baking soda, salt, and vanilla; mix thoroughly. Alternately add buttermilk and flour to the creamed mixture, mixing only enough to hold ingredients together. Fold in cherries and nuts, mixing lightly. Turn batter into prepared pan.
• Bake for 50 to 60 minutes, or until bread tests done. Cool completely before slicing.

CHERRY PECAN SPREAD ON CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
• In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
• Pour equal amounts of mixture into each muffin cup.
• Bake in preheated oven for 16 to 18 minutes.
• In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
• To serve, spread warm muffin with Cherry Pecan Spread.

CHERRY PECAN SPREAD

Steps:

• Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
• Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
• Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
• Serve as a spread for muffins, bagels, English muffins or toast.
• * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
• Serving size = 1 tablespoon.