Apricot Dreams Recipes

APRICOT DREAM BALLS

Steps:

• Place the fruit medley, dried apricots and coconut milk in a food processor and process until the mixture comes together.
• Add a small amount extra cocnut milk if needed for a rollable consistency.
• Shape into balls and roll in the coconut. Refrigerate until firm.

~ APRICOT DREAM ~

Steps:

• 1. In a medium saucepan, add pineapple, apricots and juices, jello. Mix well, bring to a boil for 2 minutes. Remove from heat.
• 2. Stir in pieces of cream cheese, not all will dissolve, some small pieces will remain, this is normal.
• 3. Pour into a bowl and refrigerate until almost set, stir in cool whip and spread into an 11 x 7 dish. Refrigerate until ccompletely set. Serve with more whipped cream if desired.
• 4. This can be served as a salad or dessert. My mom always served with turkey or pork.

APRICOT DREAMS

Steps:

• Preheat oven to 350℉ (180℃). Combine flour, sugar, baking powder andsalt in food processor. Pulse in butter and cream cheese until mixture is crumbly. Add coconut and ½ cup of preserves. Blend until just moistened. Be careful not to over mix batter. Cookies should be light and and airy. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 15 to 18 minutes. Frosting: In a small bowl, combine powdered sugar, preserves and butter. Spread on cookies after they have cooled.

APRICOT DREAM CUPCAKES

Steps:

• 1. Place your water, sugar and Apricots in a sauce pan. Bring to boil and simmer. while that is simmering use a potato masher to expel some of the juices out of your apricots. Cook until slightly thick. remove from heat and set aside to cool. After this cools it should be thick like apricot jam. (If it's too thick after cooling just add a little water). (You can use Apricot Jam)
• 2. Sift your flour, baking soda, Baking powder and salt. set aside
• 3. In your mixer, cream your butter and white sugar. Add 1 cup of your Apricot mixture (or jam). Whip until light and fluffy.
• 4. add your vanilla then your eggs one at a time. Whip that up real good. On low speed gradually add your flour, then your buttermilk just until blended
• 5. Whip up your egg whites until frothy adding a pinch of salt.
• 6. Using a cake spatula blend the egg whites into your batter.
• 7. Fill your cupcakes 3/4 full and bake at 350 degree for 12 to 15 minutes or until testing with a toothpick and it comes out clean.
• 8. Decorate using a frosting of your choice. Note: With the leftover Apricot filling place a tiny bit into the center of your cupcake using a paring knife to cut a slit and insert. Frost with whipped cream frosting