Orange Pecan Shake Raw Food Recipes

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ORANGE PECANS



Orange Pecans image

A nice appetizer or snack. Especially nice around the holidays, and can be made 3 days ahead. From Bon Appetit, November 1994.

Provided by lazyme

Categories     Lunch/Snacks

Time 30m

Yield 2 cups

Number Of Ingredients 9

2 tablespoons unsalted butter
4 teaspoons orange peel, grated
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/4 teaspoon cayenne
2 cups pecan halves (10 ounces)
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Preheat oven to 300ºF.
  • Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
  • Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
  • Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).

ORANGE PECANS



Orange Pecans image

Provided by Deborah Thomas-Gruby

Categories     Quick & Easy     Low Sodium     Orange     Pecan     Bon Appétit     Florida

Yield Makes about 4 cups

Number Of Ingredients 4

1 cup sugar
1/4 cup orange juice
1 tablespoon grated orange peel
4 cups pecan halves (about 1 pound)

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.)

SPICED ORANGE PECANS



Spiced Orange Pecans image

This is a wonderful and very easy recipe for the holidays! I found it in Taste of Home Magazine. If you decide to prepare a double batch, please make sure you spread in only a single layer on the baking sheet. It is important that these pecans dry as they bake to become crispy. I hope you enjoy this recipe. I think it is a real treat!

Provided by Bev I Am

Categories     Candy

Time 50m

Yield 5 cups

Number Of Ingredients 10

2 egg whites, lightly beaten
3 tablespoons orange juice
5 cups pecan halves
1 1/2 cups confectioners' sugar
2 tablespoons cornstarch
2 tablespoons orange rind, freshly grated
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon salt

Steps:

  • In a large bowl, combine the egg whites and orange juice.
  • Add pecan halves and toss to coat; drain well.
  • In another large bowl, combine the remaining ingredients.
  • Add pecans halves and toss to coat.
  • Spread in a single layer in a greased 15" x 10" baking pan.
  • Bake at 250 degrees for 30-35 minutes, or until dry and lightly browned.
  • Cool completely.
  • Store in an airtight container.
  • Yield: 5 cups.

ORANGE SUGARED PECANS



Orange Sugared Pecans image

Make and share this Orange Sugared Pecans recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 35m

Yield 30 pecans, 4 serving(s)

Number Of Ingredients 5

1 1/2 cups sugar
1/4 cup water
3 tablespoons orange juice concentrate
2 cups pecan halves
1/2 teaspoon orange zest

Steps:

  • In a heavy saucepan, combine sugar, water and orange juice concentrate.
  • Cook over medium high heat, without stirring, until candy thermometer read 238 soft ball stage.
  • Remove from the heat, stir in pecans and orange peel.
  • Beat with a spoon until mixture thickens and loses its gloss, about 2 minutes.
  • Drop by teaspoonfuls onto waxed paper to harden.
  • Store in an airtight container.

Nutrition Facts : Calories 652.9, Fat 35.6, SaturatedFat 3.1, Sodium 0.7, Carbohydrate 86.8, Fiber 4.9, Sugar 81.7, Protein 4.8

ORANGE PECAN SALAD



Orange Pecan Salad image

This recipe, suprisingly easy, is a great hit for those who like fruit and nuts in a salad. It's wonderfully light, slightly tangy, and a flexible recipe -- you can easily add cooked chicken to it and make it a dinner salad.

Provided by quikgourmet

Categories     Fruit

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 head romaine lettuce
4 green onions, chopped
1 cup chopped celery
1 (11 ounce) can mandarin oranges
1/8 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
1 cup chopped pecans
4 tablespoons sugar
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 -4 teaspoons Tabasco sauce

Steps:

  • Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
  • Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
  • Continue stirring until the sugar is melted; remove from heat and add to the salad.
  • Mix the dressing with a whisk and pour over the salad; mix and serve.
  • In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
  • Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
  • Continue stirring until the sugar is melted; remove from heat and add to the salad.
  • Mix the dressing with a whisk and pour over the salad; toss and serve.

ORANGE AND CINNAMON CRUSTED PECANS



Orange and Cinnamon Crusted Pecans image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

3/4 cup sugar
1/3 cup water
1/2 orange, zested
1/8 teaspoon cinnamon
2 cups toasted pecans

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-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.

Provided by SharleneW

Categories     Dessert

Time 1h55m

Yield 1 10inch tube cake, 10-12 serving(s)

Number Of Ingredients 20

2 cups finely chopped pecans, toasted and divided
1 lb butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
1 large orange
1 cup sugar
1 cup pecan halves
3 tablespoons light corn syrup
vegetable oil cooking spray

Steps:

  • Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
  • (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  • Add eggs, 1 at a time; beating until blended after each addition.
  • Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
  • Spoon batter evenly into prepared pan.
  • Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
  • While cake is baking, prepare Orange Syrup (see below).
  • Cool in pan on wire rack for 20 minutes.
  • Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
  • While cake is cooling, bake Glazed Pecan Halves (see below).
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
  • Let cake cool completely on wire rack.
  • Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
  • For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
  • Set orange rind aside.
  • Squeeze orange to get 1/2 cup juice.
  • Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
  • Bring mixture to a boil over medium high heat, and boil 2 minutes.
  • Makes about 1 cup.
  • For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
  • Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
  • Arrange pecan halves in an even layer in a pan.
  • Bake at 350°F for 12 minutes; stir using a rubber spatula.
  • Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.

MAPLE-BUTTER PECAN SHAKE



Maple-Butter Pecan Shake image

I found this recipe in the Miami Herald. I'm posting this to Zaar because I don't want to lose it. I haven't made it yet, but will do soon. This one sounds to good to pass up! Enjoy!

Provided by SassiFras

Categories     Shakes

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 cup whole milk or 1/2 cup low-fat milk, cold
1/2 cup pecans, chopped, toasted
3 tablespoons pure maple syrup
1 quart butter pecan ice cream, softened until just melty at the edges

Steps:

  • Place milk, pecans, and maple syrup in a blender and blend to break down the pecans and mix thoroughly, about 30 seconds.
  • Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
  • Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
  • Pour into a chilled glass or glasses, and serve at once.

Nutrition Facts : Calories 303.2, Fat 21.6, SaturatedFat 2.8, Cholesterol 6.1, Sodium 27.1, Carbohydrate 26.7, Fiber 2.6, Sugar 22.1, Protein 4.5

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