Apricot Cream Cheese Salad Recipes

APRICOT SALAD

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

APRICOT SALAD

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

APRICOT-AND-CREAM CHEESE SQUARES

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 3/4 cup warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 tablespoons oil, salt, and 1 teaspoon sugar. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.
• Coat a 9-by-13-inch metal baking pan with 3 tablespoons oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees with a rack in lower third. Press dimple-like indentations all over dough with your fingers. Stir together cream cheese and remaining 2 tablespoons sugar; dot all over dough. Arrange 12 apricot halves on top in a 3-by-4 grid formation. Drizzle with remaining 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.
• Bake until golden brown on top, 23 to 25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve.

APRICOT GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. pour into a 13x9-in. dish. Sprinkle with walnuts if desired. Chill until firm.

APRICOT CHEESE DELIGHT (ORANGE SALAD)

Steps:

• Drain pineapple and save the juice for topping.
• Dissolve Jello in the 2 cups of hot water.
• Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
• To make the topping, combine sugar and flour in a saucepan.
• Blend in egg and butter.
• Add pineapple juice, and cook over low heat, stirring constantly until thickened.
• Cool thoroughly.
• Fold in whipped cream, and spread topping over congealed salad.
• Sprinkle with grated cheese, and chill.

APRICOTS AND CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
• In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
• Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
• For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

BREAD MACHINE APRICOT-CREAM CHEESE RING

Steps:

• Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 1/2 tablespoons flour.
• Grease round pan, 9x1 1/2 inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make cuts along edge of dough at 1-inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40 to 50 minutes or until almost double.
• Heat oven to 375°F. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.

APRICOT CREAM CHEESE SALAD

Steps:

• GELATIN BASE.
• Mix jello and water and chill until syrupy (30 minutes est.).
• Slice bananas 1/8" thick, half or quarter each slice to your preference in salads.
• Combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well.
• Pour into 9x9 or 9x12 dish and chill until firm (several hours).
• TOPPING.
• In a sauce pan, mix together 1/2 Cup Pineapple Juice, 1/2 Cup Sugar, 2 T Butter, 2 T Flour, and 1 well beaten egg.
• Cook on medium to medium-high heat until thick. Remove from burner.
• Add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan.
• Spread Topping evenly over congealed salad.
• Chill some more for topping to set (1-2 hours).
• Serve in squares.

APRICOT JELLO SALAD RECIPE - (5/5)

Steps:

• Mix Jello, boiling water and sugar together. Let partially set. Blend cream cheese with juice of pineapple. Add cream cheese mixture and Cool Whip to thickened Jello. Fold in pineapple and nuts. Pour into 9 X 13 inch pan. Let set.

APRICOT CREAMED CHEESE DIP

Steps:

• Soften creamed cheese.
• Add apricot preserve. Add scallions. Mix in minced garlic. Add cooked and crumbled bacon or bacon bits.
• If using, add chopped red bell pepper for color.