mercredi 7 décembre 2016

Belle Oaks Inn Pecan Orange Bread


1 can Pillsbury Grands 8 ct. buttermilk biscuits
1 can Pillsbury Grands 5 ct. buttermilk biscuits
1 c sugar
1 stick unsalted butter, melted
2 small oranges
1/2 c confectioner’s sugar
1/2 c pecans, chopped
1 pkg cream cheese
1 dash orange extract


1- Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.

2- Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.

3- Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom.

4- Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal. Dip the biscuit in butter and then dip in sugar-orange zest mixture, coating entire biscuit. Stand biscuit in bundt pan on its side. Repeat with remaining biscuits, creating a circle around the bundt pan.

5- Pour remaining butter over the biscuits and sprinkle remaining pecans on top.

6- Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden.

7- Remove from oven and turn bread out from bundt pan onto desired serving platter.

8- Mix confectioner’s sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.

9- Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.

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