2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup orange juice
Zest from 1 orange
2 Tablespoons melted butter
2 Tablespoons hot water
1 cup chopped cranberries
1 cup chopped pecans (or walnuts)
In a large mixing bowl combine flour, baking powder, soda, salt, and sugar and set aside.
In a medium bowl mix beaten egg with orange juice, orange zest, butter and hot water. Be sure to pour the hot water in slowly as you mix so you do not cook the eggs.
Fold the flour mixture with the egg mixture until well blended. DO NOT BEAT. Gently fold in cranberries and nuts.
Spoon into a greased 9”x6” bread pan or greased muffin cups.
Bake at 325 degrees for 60 minutes for the loaf and 30-35 minutes for the muffins; test center with a toothpick before removing.
Allow the bread to cool for 15 minutes before removing from pan.
1 cup butter, softened
1 cup powdered sugar
2 cups flour, sifted
1 cup nuts, ground
1 teaspoon vanilla
Combine all ingredients. Form into 1 1/2″ balls.
Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
Roll in additional powdered sugar while still warm.
½ cup (1 stick) butter, melted
1 ¼ cup pecans halves
1 package box cake mix
1 ¼ cup dark brown sugar
1 ½ cup hot water
Preheat oven to 350°F. In a 9×13 inch cake pan or casserole dish, pour in the melted butter. Sprinkle the one cup of the pecans over the butter. Sprinkle half of the brown sugar on top of the pecans, the spread the cake mix evenly on top of the sugar. Sprinkle the remaining brown sugar on top and add remaining pecans. Carefully pour the hot water over the mixture; do not stir.
Bake for 30-35 minutes or until golden brown. Serve warm with ice cream.
4-6 ounces brie cheese
10 ounces (1/2 a can) apple pie filling
1/4 cup chopped pecans
2 tablespoons caramel ice cream topping
1 sheet crescent roll dough (They now make it in sheets without seams which is great!)
1 tablespoon butter, melted
apple pie spice for garnish
Preheat oven to 350F
Place crescent roll dough on a cookie sheet sprayed with nonstick spray.
Place brie in the middle of the dough.
Top brie with apple pie filling, pecans, and caramel.
Take the ends of the dough fold to cover the brie. Pinch the dough together to seal.
Brush top of dough with melted butter and sprinkle with apple pie spice.
Bake for 15-20 minutes or until the crescent dough has browned and is cooked through.
Remove and serve with apples, crackers, graham crackers, or toasted bread.