APRICOT CAKE RECIPE
If you love apricots, you will love this canned apricot cake. No need to wait for the apricot season, this cake can be enjoyed any time of the year.
Provided by Harriet
Categories Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 - 5 minutes.
- Mix in the eggs one at a time, beating well after each addition.
- Sift the flour and fold into the butter mixture with a wooden spoon.
- Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
- Drop spoonful's of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
- Bake for 35 - 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it's browning too quickly.
- Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
- Lightly dust with icing sugar.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 245 kcal, Carbohydrate 29 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 121 mg, Fiber 1 g, Sugar 16 g
APRICOT POCKETS
this recipe makes about a dozen little "pockets" they don't last long at our house...have tried this recipe with peach halves..etc..sometimes I only chill dough about 1 hour before baking, original recipe said it made a dozen..but I usually don't have a "dozen" apricot halves in my can!recipe kept coming up, ground almonds, but I used almond powder....
Provided by grandma2969
Categories Pie
Time 1h5m
Yield 12 pockets
Number Of Ingredients 9
Steps:
- mix together the butter, cream cheese and flour.
- form a ball.wrap in plastic wrap and refrigerate overnight.
- remove from refrigerater and work dough until pliable.roll out on floured surface.cut dough into 12 3" squares.
- combine sugar, cinnamon and dash of nutmeg and almond powder, if available, in small bowl.
- take each apricot half, roll in this mixture and place into one of these squares.
- fold up corners to the center to form a pocket.
- bake at 350* for 20-25 minutes.on a parchment covered sheet.or until lightly browned.
- remove to wire rack and when almost cooled.sprinkle with powdered sugar -- .
Nutrition Facts : Calories 238.5, Fat 10.3, SaturatedFat 6.4, Cholesterol 28.1, Sodium 77.3, Carbohydrate 36.1, Fiber 0.9, Sugar 27.2, Protein 1.9
APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT COOKIES
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!
Provided by Kathy Lusk
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
- On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
- Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g
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