APRICOT-HAZELNUT TRIANGLES
These crispy cookie treats can be changed up-try different nuts and jams, and dark or white chocolate depending on the holiday. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield About 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 41mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT AND WALNUT ROLL CAKE
A warm Marsala-spiked walnut cake is spread with apricot jam, rolled, and dusted with confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter a 12-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, allowing it to extend slightly over the short sides. Butter paper, and set sheet aside.
- In the bowl of an electric mixer, beat egg yolks on medium speed until light, about 4 minutes. Gradually add sugar, and beat until thick and creamy, about 3 more minutes. Stir in vanilla extract.
- Into a small bowl, sift flour with baking powder and salt. With machine running, gradually add flour mixture to egg mixture. Beat just until smooth.
- Place egg whites in the clean bowl of an electric mixer. Whisk egg whites on medium speed until they are stiff but not dry, about 3 minutes. Fold a third of stiffened egg whites into batter to lighten; then gently fold in remaining whites, being careful not to flatten batter by overmixing. Lightly fold in walnuts.
- Spread the batter evenly on prepared pan, covering all corners. Bake about 10 minutes. Remove from oven, and loosen edges of cake with a knife. Invert the pan onto a clean towel that has been liberally dusted with confectioners? sugar. Peel off parchment paper. With a serrated knife, trim about 1/2 inch of the browned and hardened edges off cake.
- Using a brush, soak warm cake with Marsala or sherry, and spread the jam evenly on top. Starting from one of the shorter sides, carefully roll the cake gently but firmly. Place rolled cake on a serving platter, seam side down, and dust with more confectioners' sugar. When ready to serve, use a serrated knife to slice roll into 1-inch-thick servings.
APRICOT FILLED CAKE ROLL
A white cake filled with creamy apricot curd covered with a cream cheese frosting and crushed cashew and toasted coconut garnishing the cake. Apricot curd is a take off of lemon curd which is a spread of choice in England and Scotland, and originated in Portugal. For ease this can be made as a layer cake filled and frosted.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Apricot Curd:.
- Heat apricots and wine for 1 minute in microwave oven.
- Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
- Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
- Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
- Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
- Cake:.
- Preheat oven to 350°F.
- Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
- Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
- Do not over bake.
- Frosting:.
- In a food processor process till smooth, airy and creamy.
- Assembly:.
- Immediately turn cake out onto towel.
- Sprinkle with confectioners' sugar.
- Roll cake along with towel.
- Cool.
- Unroll.
- Spread with apricot curd.
- Roll again.
- Wrap with plastic wrap.
- Cool.
- Unwrap and place seam side down on cookie sheet.
- Spread frost over roll and garnish with coconut and cashews.
APRICOT & HAZELNUT MUESLI
Packed with filling oats, nuts, seeds and dried fruit, this delicious cereal is ready in just 15 minutes. Make this gluten-free by using gluten-free oats or serve with non-dairy milk for a vegan breakfast
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 8
Steps:
- Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
- Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
- If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.
Nutrition Facts : Calories 413 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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