Apricot Pecan Flatbread Recipes

YUMMY APRICOT PECAN BREAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

APRICOT-CHOCOLATE PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
• Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
• Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
• Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

APRICOT PECAN BARS

Steps:

• Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top., In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

APRICOT PECAN BREAD

Steps:

• Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
• Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.

APRICOT FRUITCAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
• In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
• Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
• Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
• Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
• Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
• Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

APRICOT-PECAN BREAD

Steps:

• Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.
• Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
• Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.
• Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.
• Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.

APRICOT PECAN FLATBREAD

Steps:

• Pre- Heat Oven to 375 - Take rolls out of can, Unroll , But Do Not Separate, like you would to make into Rolls, Press into a Rectangular Crust on the Baking sheet. - In a Bowl mix the jam with the Butter, and spread over the crust, Sprinkle the Pecans and gorgonzola all over the top.
• Bake for 13 minutes Or Untill Crust is a Golden Brown - Take out of Oven and Sprinkle with Thyme - cut into Squares Or Strips .