Orange Pecan Fruit Dip Recipes

CHOCOLATE AND ORANGE PECAN SHORTBREAD

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
• Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
• On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
• Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

ORANGE YOGURT FRUIT DIP

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in yogurt, marmalade and 1/8 teaspoon nutmeg until smooth.
• Spoon into serving bowl. Top with pecans and orange peel. Sprinkle with nutmeg. Serve with fruit.

ORANGE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
• Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
• Bake until pie filling is set in the center, about 45 minutes.

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 CRANBERRY CREAM CHEESE DIP

Steps:

• Combine all ingredients. Cover and refrigerate 1 hour before serving.

BANANA-PECAN DIP FOR FRUIT

Steps:

• Mash banana in medium bowl. Add cream cheese; beat with wire whisk until well blended. Add pecans, orange juice and brown sugar; mix well.
• Serve with fruit.