Orange & Pecan Biscuit Recipe
Subscribe to Easy Living:
A simple yet delicious recipe for making orange and pecan cookies.
Orange and pecan biscuit recipe ingredients:
450g softened butter,
300g caster sugar,
500g self raising flour,
Grated rind of 1 orange,
2 large eggs,
175g roughly chopped pecans.
Easy Living is a magazine for 30-plus women that inspires and helps you in every area of your life -- from food to homes, beauty, travel, shopping and emotions, and everything else relevant to modern women.
Easy Living around the web:
Website:
Facebook:
Twitter:
Google+:
Pinterest:
Pecan Sugar Cookies | Sally's Baking Recipes
These pecan sugar cookies raise the classic cut-out sugar cookie to new heights, delivering both extra flavor and texture. Best of all, the rich and flavorful brown butter icing requires zero decorating skills—just slather on and enjoy.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pecansugarcookies
• More of Sally's baking recipes:
???? LIVE! BAKE WITH ME! (Orange Pecan Muffins)
#entertainingwithbeth #CookingChannel #EasyRecipes
DAD'S IGTV CHANNEL (fun inspiring videos with Dad!)
MORE INFO ON GIVE ESSENTIAL:
1.) Give Essential was started in April by two Dartmouth College students.
2.) They are a female-led and student-run nonprofit, and their team is 100% volunteer
3.) Give Essential is a matching platform that connects essential workers who need household items to donors who are able to provide them; since they started, donors have pledged $1 million in in-kind and cash donations to essential workers in all 50 US-states!
4.) For every dollar donated to Give Essential, they are able to send packages valued at $200 total
5.) For the month of September, they are turning Labor Day into Labor Month to celebrate the essential workers that have kept our communities safe and healthy during the pandemic.
6.) Their goal is to raise $100,000 so that they can meet the goal of helping 50,000 families by the end of the year!
ORANGE PECAN CRUMB MUFFINS
Makes 12 standard Muffins or 6 Jumbo Muffins
INGREDIENTS:
2 eggs
¼ cup (50g) sugar
¼ cup (45g) brown sugar
3 tbsp (45ml) maple syrup
¾ cup (180ml) melted butter
¼ cup (60ml) of vegetable
1 tbsp (15ml) orange zest
½ cup (120ml) orange juice
½ cup (120ml) water
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
¼ tsp (1.25ml) ground cloves
½ cup pecans (75g) chopped
For Crumb Topping:
3 tbsp (37g) sugar
3 tbsp (34g) brown sugar
6 tbsp (90g) flour
¾ tsp (3.75ml) cinnamon
4 tbsp (60ml) melted butter
½ tsp (2.5ml) baking powder
Garnish:
A dusting of powdered sugar
METHOD:
Preheat oven to 400F (200ml).
For the crumb topping, whisk together the sugars, flour and cinnamon. Add the butter and stir together with a fork until a crumb topping forms. Set aside.
In a large bowl whisk together the eggs, sugars, maple syrup, butter, vegetable oil, orange zest and juice and water. Set aside.
In a medium-sized bowl whisk together the flour, baking powder, salt and cloves.
Add the dry ingredients, in thirds, to the wet ingredients, whisking gently until just combined. Do not overmix.
Stir in the pecans.
Line a 12-cup muffin tin with muffin papers (or a jumbo muffin tin with 6 wells) with papers. Fill the batter in the muffin tin about ¾ of the way full. Top with the crumb topping.
Bake for 25 minutes. Once cool enough to handle, transfer muffins to a cooling rack and dust lightly with powdered sugar.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Orange and Pecan Biscuits | Recipe Demonstration
These biscuits are perfect with a cup of tea or coffee! With strong orange flavours and the distinct taste of pecan nuts, you can't go wrong. You could even top them with some melted chocolate for a chocolate orange flavour!
Ingredients:
225g softened butter or margarine
150g caster sugar
250g self raising flour
Grated rind of 1 orange
Juice of 1/2 the orange
90g roughly chopped pecan nuts
1 small egg
Method:
1. Cream the butter and the sugar together until light and fluffy.
2. Prepare the wet ingredients by cracking an egg into a jug and whisking the orange juice into it.
3. Pour the egg and orange mixture into the creamed butter and sugar until fully incorporated and smooth.
4. Add the orange zest and pecan nuts and stir into the mixture until evenly distributed.
5. Gradually add the flour into the mixture - half of the flour initially and once that's incorporated, add in the rest.
6. Wrap the mixture in cling film (or alternatively put cling film over the bowl) and leave it in the freezer for around 30 minutes.
7. When the mixture has been in the freezer for 30 minutes, check it. It may still be a bit wet, so put it back into the bowl you used earlier and keep adding more flour gradually until it feels like a traditional dough.
8. Flour the work surface and roll half of the biscuit mixture into a ball. Roll it out using a rolling pin until it's around 1cm thick.
9. Cut out the biscuits using a biscuit cutter - any shape will do, but I used a circle one.
10. Transfer the biscuits onto a baking tray (with baking paper on).
11. Put the biscuits into a 180C preheated oven for 10-12 minutes.
12. Whilst the first batch are cooking, repeat the process of rolling the dough and cutting it. Once the first batch are out, take them off the tray and place more biscuits onto it and bake them.
13. Enjoy your biscuits with tea or coffee!
Find me elsewhere:
Main YouTube channel:
Piano channel:
Twitter:
Instagram:
Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!
Subscribe ►
Get the recipe ►
The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones
Ingredients
3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash
Directions
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChocolatePecanScones
Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Gideon's Bakehouse TASTE TEST: Orange Pecan Chocolate Chip
We try the limited edition flavor for the month of April 2021: Orange Pecan Chocolate Chip. This flavor is a completely new debut for Gideon's Bakehouse and (Spoiler Alert) it's really amazing! We say this time and time again but there are so many levels of flavors in these cookies. Absolutely delicious!
Gideon's Bakehouse has its original location at the East End Market in Orlando, FL. They recently opened their flagship location at Disney Springs. For more information about Gideon's Bakehouse visit:
Gideon’s Taste Test Videos:
December 2020 White Chocolate Christmas Cookie & Cookie Vom Krampus:
January 2021 Coffee Toffee Chocolate Chip:
February 2021 Candied Walnut:
March 2021 Peanut Butter Chocolate Swirl:
Please follow us, like, & subscribe!
Instagram:
Twitter:
A Walk in the Parks: Your Orlando based walkthroughs, theme parks & attractions channel!