APRICOT-ALMOND TEA RINGS
Apricots and almonds are the perfect pairing in this luscious iced ring. It's a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.- Ann G. Hillmeyer, Sandia Park, New Mexico
Provided by Taste of Home
Time 1h5m
Yield 2 rings (8 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled,35-40 minutes., Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.
Nutrition Facts : Calories 425 calories, Fat 14g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 178mg sodium, Carbohydrate 70g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.
APRICOT TEA RINGS
This coffee cake is a favorite of mine. It's attractive, delicious and cuts like a dream. Sometimes I use convenient canned pie filling when I want a different flavor and I'm pressed for time. -Dot Christiansen Bettendorf, Iowa
Provided by Taste of Home
Time 1h10m
Yield 2 rings (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight., In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Spread half of filling over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour., Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.
Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
APRICOT GINGER PEAR PARFAITS
Steps:
- Peel 4 pears (2 pounds) and coarsely chop (including cores), then transfer to a 3- to 4-quart saucepan. Add apricots, ginger, water, 2 tablespoons sugar, zest, cinnamon stick, and 1 tablespoon lemon juice and simmer, covered, until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired, stir in up to 1 tablespoon additional sugar and cool sauce.
- While sauce is cooling, peel, core, and finely dice (1/3 inch) remaining 2 pears (1 pound), then toss with remaining tablespoon lemon juice in a bowl.
- Spoon 1/4 cup sauce into each of 6 (8-ounce) glasses and top each serving with 2 tablespoons diced pear. Then spread 2 tablespoons yogurt in each glass and top with 2 more tablespoons diced pear and 1/4 cup sauce.
APRICOT PARFAITS
This is from the food section of Real Simple Magazine. You can use either the shortbread cookies or replace them with chocolate wafer type cookies and use strawberry or raspberry preserves instead of the apricot. You may want to break the cookies up just a little.
Provided by Kim127
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the preserves into a small bowl and stir until thinned.
- Spoon 1 tablespoon of the preserves into each of 4 parfait glasses (or other type of small glass).
- Top each with 1 cookie.
- Top cookie with 1/2 cup vanilla pudding.
- Top pudding with another tablespoon of preserves.
- Finish by topping each parfait with some cool whip.
APRICOT RING
Number Of Ingredients 13
Steps:
- Mix together flour, sugar, salt, yeast, sour cream, warm water, and butter beat two minutes. Add egg. Add any flour necessary to make a soft dough. Knead let rise until double. Punch down and roll into rectangle. Spread butter on dough. Sprinkle apricots, pecans, brown sugar, and cinnamon on top. Roll like jelly roll cut slits 2/3 through at 1-inch intervals. Cover and let rise 20 minutes. Bake at 375°F for 20 to 25 minutes.
Nutrition Facts : Nutritional Facts Serves
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