Apricot Gems Recipes

30 FRESH APRICOT RECIPE COLLECTION

30 Fresh Apricot Recipe Collection image

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Breakfast Cookies with Apricots and Dates
Apricot Scones
Apricot Strawberry Smoothie
Apricot Almond Baked Oatmeal
Apricot Chicken
Apricot and Chorizo Bolognese with Turmeric Pasta
Apricot Pecan Quick Bread
Dried Apricot Blue Cheese Canapes with Walnuts
Honey, Apricot, and Almond Goat Cheese Spread
Arugula Salad with Quinoa, Apricot u0026amp; Avocado
Chicken Salad with Apricots, Almonds, and Tarragon
Baked Brie
Apricot Balsamic Pork Chops
Apricot Crisp
Apricot Chutney
Mozzarella Stuffed Apricots
Apricot Chickpea Stew
Basmati Rice Pilaf with Dried Fruit and Almonds
Apricot Carrots
Apricot Dijon Salmon and Broccoli
Roasted Asparagus with Apricot Sauce
Baked Apricot Chicken Wings
Apricot Turkey Burgers
Grilled Honey Apricots
Almond Date Apricot Sugar Plums
Apricot Hamantaschen
Kolaczki
Coconut Apricot Bars
Apricot Cake with Coconut
Roasted Apricot and Honey Ice Cream

Steps:

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Organize all the required ingredients.
Prep an apricot dish in 30 minutes or less!

Nutrition Facts :

APRICOT GEMS

Apricot Gems image

Apricot preserves add a fruity flavor punch to easy bars finished with a sweet and simple glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 25

Number Of Ingredients 12

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup firm butter or margarine, cut up
3 tablespoons milk
1/2 teaspoon almond extract
1 egg
1/2 cup apricot preserves
1/4 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk

Steps:

Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs.
In small bowl, mix milk, almond extract and egg. Add to flour mixture; stir just until moistened. With lightly floured fingers, press half of mixture in bottom of pan. Bake 5 minutes.
Spoon preserves evenly over baked layer; carefully spread. Drop remaining half of dough mixture by small spoonfuls evenly over preserves. Bake 13 to 18 minutes longer or until lightly browned. Cool completely, about 1 hour.
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled bars. For bars, cut into 5 rows by 5 rows.

Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 8 g, TransFat 0 g

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