2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh (or frozen) cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
In medium mixing bowl, combine flour, baking powder, baking soda and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In large mixing bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
4 Large Apples or 6 small apples, peeled and sliced
2 Tablespoons Granulated Sugar
2 teaspoons Ground Cinnamon
6 ounces Butter, melted
1 Cup Brown Sugar
1 Cup Chopped Pecans
1 Cup All-purpose Flour
2 Eggs, beaten
Layer apples in a lightly greased microwave-safe pie dish or plate. Sprinkle with sugar and cinnamon. Cover with microwave-safe lid or plastic wrap. Microwave at High power for 2 minutes. Remove from oven. For topping, combine cooled melted butter, brown sugar, chopped nuts and flour in a bowl. Add beaten eggs, stir to blend well. Pour mixture over apples evenly. Microwave, uncovered, at High power for about 7 minutes. Turn the dish at least once during cooking if your oven is not a rotating one. Shield outer edges of pie with foil to insure even cooking.* Center of pie should be exposed. Microwave at High power for 3 to 4 minutes longer or until apples are soft and center of pie is cooked.
REMEMBER: Topping does not get crunchy when cooking in the microwave oven.
*CHECK YOUR MICROWAVE OVEN MANUAL TO DETERMINE IF USING FOIL IN YOUR OVEN IS ACCEPTABLE.
1 stick melted margarine
1 cup sugar
¼ cup cocoa
¼ cup flour
1 to 1½ cups chopped pecans
2 beaten eggs
½ tsp. vanilla
¼ tsp. salt
Combine all ingredients and pour into a deep dish pie crust. Bake 350° 30-35 minutes.
3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed greens
1/4 cup pecans
In a small bowl, combine 1/2 cup rice vinegar, tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.
While chicken is marinating, make the dressing: In a blender, combine raspberries, 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.
Divide greens evenly among 4 plates. Place sliced chicken over greens.
Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.
Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.
1 white or yellow cake mix
1/3 cup cooking oil
1/4 cup water
1 (10.25 oz) jar apricot preserves
1/3 cup caramel ice cream topping
1 cup shredded coconut
1/2 cup chopped pecans
Heat over ot 350 degrees F. Spray a 9 X 13 baking pan with non-stick spray.
Mix together by hand the cake mix, oil, water and eggs in large bowl just until well moistened. Spread evenly in pan.
Bake 20-22 minutes or until a toothipick inserted in center comes out clean. Remove from oven.
Set oven to broil and place the oven rack about 6 inches from the top heating element.
Combine preserves, caramel topping, coconut and pecans; Pour over warm cake, spreading it to cover the top. Place cake under broiler and broil for 6-8 minutes or until topping starts to bubble. Cool.
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground green tomatoes – about 2 medium
1 1/2 cups chopped pecans
Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
Combine first 6 ingredients in a large bowl.
Combine eggs, oil and vanilla extract, stirring well. Add to dry ingredients, stirring just until moistened. Fold in tomatoes and pecans.
Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.
Remove from pans, and let cool completely on wire rack.