Spinach, Apple and Pecan Salad from the bigoven.com

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3 tablespoons olive oil
1 1/2 tbsp cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 golden delicious apple; halved, cored,
1/4 c. thinly sliced red onion; cut in thin strips
3/4 lb spinach; washed, stems removed, leaves torn
1/2 cup toasted pecans

  1. In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
  2. Add apple and onion.
  3. Toss until apples and onions are covered with dressing.
  4. Place spinach on top, then pecans.
  5. Just before serving, toss.
  6. might add some blue cheese

4 servings

Pecan Pie Bars from justataste.com

pecan-pie-bars-recipeFor crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Cranberry Sauce from seriouseats.com

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12 ounces fresh or frozen cranberries
2/3 cup dark brown sugar
1/4 cup white sugar
1/2 cup water
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon Kosher salt

Combine cranberries, brown sugar, white sugar, water, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Cherry Crisp from browneyedbaker.com

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For the Crisp Topping:
6 tablespoons all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup pecans, finely chopped

For the Cherries:
6 cups fresh cherries, pitted
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon Amaretto

1. Preheat oven to 375 degrees F and adjust oven rack to lower-middle position.

2. To prepare the topping, whisk together the flour, sugars, cinnamon and salt. Add the butter pieces and toss to coat with flour. Using your fingers, pinch the butter pieces together with the flour mixture until the mixture looks crumbly and like wet sand. Add the pecans and toss to distribute evenly. Refrigerate the topping mixture for at least 15 minutes.

3. While the topping mixture chills, get the cherries ready. In a small baking dish (about 1.5-qt or 8×8-inch), toss the cherries with the sugar, cornstarch and Amaretto. Sprinkle the topping mixture evenly over the cherries.

4. Bake for 40 minutes, then increase the oven temperature to 400 degrees F and continue to bake until the fruit is bubbling and the topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

Note: You can omit the Amaretto if you’d like and just add 1 teaspoon vanilla extract instead.

Spiced Pecans, Alton Brown

1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Wait a few minutes to allow the pan to cool so you don’t burn the spices then add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

Maple Pecan Baked Brie — cooking channel

    • 1 (16-ounce) wheel of Brie
    • 1/2 cup (1 stick) unsalted butter
    • 2 tablespoons packed brown sugar
    • 1/3 cup pure maple syrup
    • 1 cup toasted and chopped pecans
    • 1 teaspoon coarsely ground black pepper
    • Crackers, to serve

Preheat oven to 350 degrees.Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift “box” out of a few layers of aluminum foil, leaving the top of the Brie exposed.

Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.

While the Brie is cooling, make the praline sauce. Melt the butter in a sauce pan over medium heat. Add the brown sugar maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

Cook’s Note: The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.