Apricot Tea Recipes

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APRICOT TEA RINGS



Apricot Tea Rings image

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

4-1/4 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
2 large eggs
FILLING:
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

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 TEA COOKIES



Apricot Tea Cookies image

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

1-1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter, cubed
1 tablespoon sour cream
FILLING:
1-1/4 cups chopped dried apricots
1/2 cup sugar
5 tablespoons orange juice
GLAZE:
1 cup confectioners' sugar
4 teaspoons water

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.

SPICED APRICOT TEA



Spiced Apricot Tea image

Warm up a chilly winter morning by serving cups of this hot, fruity tea. It's wonderful with scones, muffins or other breakfast treats. -Mary Houchin, Lebanon, Illinois

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 7

2 cinnamon sticks (3 inches)
10 whole cloves
3 cups water
2 tea bags
3 cups apricot nectar
2/3 cup sugar
1/4 cup lemon juice

Steps:

  • Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags., Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.

Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT TEA BREAD



Apricot Tea Bread image

I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup chopped dried apricots
1 cup chopped pecans
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT LEMONADE ICED TEA



Apricot Lemonade Iced Tea image

Every special occasion deserves a refreshing beverage (and a lovely punch bowl). Our tea has a tangy flavor from lemonade, apricot nectar and mint. -Kay Chon, Sherwood, Arkansas

Provided by Taste of Home

Time 15m

Yield 12 servings.

Number Of Ingredients 8

4 cups water
7 tea bags
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate, partially thawed
1 cup chilled apricot nectar
4 cups cold water
Ice cubes
Mint sprigs

Steps:

  • In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes., Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.

Nutrition Facts : Calories 148 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 0 fiber), Protein 0 protein.

APRICOT TEA BREAD



Apricot Tea Bread image

I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)

Provided by Outta Here

Categories     Quick Breads

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup dried apricot
boiling water (enough to cover apricots for soaking)
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup sugar
3 tablespoons canola oil (or melted butter, for richer flavor)
1/2 cup orange juice
1 cup pecans, chopped

Steps:

  • Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
  • Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
  • Drain apricots, reserving 1/4 cup of the soaking water.
  • Finely chop apricots. Set aside.
  • Sift together dry ingredients. Set aside.
  • Cream together the egg, sugar and oil.
  • Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
  • Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
  • Turn out onto wire rack and cool.

HOT SPICED APRICOT TEA



Hot Spiced Apricot Tea image

Make and share this Hot Spiced Apricot Tea recipe from Food.com.

Provided by Dreamgoddess

Categories     Beverages

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

10 whole cloves
2 cinnamon sticks (2 inch)
3 cups water
2 regular size tea bags
2 (12 ounce) cans apricot nectar
1/2-3/4 cup sugar
1/4-1/3 cup lemon juice

Steps:

  • Combine the cloves and cinnamon in a cheesecloth.
  • Set aside.
  • Bring the water to a boil over high heat and add the tea bags.
  • Remove from heat.
  • Cover and steep for 5 minutes.
  • Remove the tea bags.
  • Add the spice mixture and remaining ingredients to the tea.
  • Bring to a boil over high heat.
  • Remove from heat.
  • Remove spices.
  • Serve the tea while it's still hot.

APRICOT TEA CAKES



Apricot Tea Cakes image

These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12

Number Of Ingredients 12

Unsalted butter, for cake rings
All-purpose flour, for cake rings
1 3/4 cups yellow cornmeal
1 cup milk
1 cup sugar
1/4 teaspoon salt
Grated zest and juice of 1 orange
24 apricot halves in syrup (two 8 1/2-ounce cans)
4 large eggs, separated
3 tablespoons olive oil
12 whole unblanched almonds
1/2 cup honey

Steps:

  • Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3-by-1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl; set aside.
  • In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring.
  • Slowly pour the hot milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice.
  • Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil.
  • In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture.
  • Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot half, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes.
  • Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve.

APRICOT ICED TEA



Apricot Iced Tea image

Categories     Tea     Non-Alcoholic     Picnic     Backyard BBQ     Iced Tea     Apricot     Summer     Party     Gourmet     Drink

Yield Makes about 8 cups.

Number Of Ingredients 8

For the tea:
3 oranges pekoe tea bags
4 cups water
five 5 1/2-ounce cans apricot nectar (about 3 1/3 cups), chilled
1/2 cup chilled simple syrup, or to taste
For the simple syrup:
1 1/3 cups sugar
1 1/4 cups water

Steps:

  • To make the tea:
  • Put tea bags in a heatproof pitcher.
  • In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
  • Stir in nectar and syrup. Serve tea over ice in tall glasses.
  • To make the syrup:
  • In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
  • Makes about 2 cups.

APRICOT TEA



Apricot Tea image

The apricot nectar enhances the taste of the drink, which is made with one of the most popular of the flavored gourmet teas.

Provided by tggrr6624

Categories     Beverages

Time 4m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1 cup apricot nectar
2 cinnamon sticks
4 small slice orange peel
4 small slice lemon peel
3 cups freshly brewed hot apricot-flavored black tea
brown sugar (optional)

Steps:

  • Combine the apricot nectar, cinnamon sticks, orange peel, and lemon peel in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally. Add the tea and stir to mix all the ingredients together. Remove the cinnamon sticks and the orange and lemon peel and pour 6 ounces of the mixture into each of 4 cups. Add the brown sugar, if desired.

APRICOT TEA LOAF



Apricot Tea Loaf image

Make and share this Apricot Tea Loaf recipe from Food.com.

Provided by katew

Categories     Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

150 g chopped dried apricots
125 ml hot brewed tea
125 g butter
110 g caster sugar
1 egg
100 g self raising flour

Steps:

  • Soak apricots in hot tea for 1 hour till tea is absorbed.
  • Preheat oven to 180 degrees.
  • Grease and line loaf pan - 13cms x 25cms.
  • With electric mixer, cream butter and sugar
  • Add egg and beat well.
  • Fold in flour and apricots.
  • Spoon into prepared pan.
  • Bake 40-45 minutes.
  • Cool in tin for 5 minutes then turn onto wire rack to cool.

Nutrition Facts : Calories 369, Fat 18, SaturatedFat 10.9, Cholesterol 79.8, Sodium 137.7, Carbohydrate 50.3, Fiber 2.4, Sugar 31.8, Protein 4.2

APRICOT TEA COOKIES



Apricot Tea Cookies image

I found this recipe in a Taste of Home magazine, and made these cookies for Christmas last year. My family and our guests loved these little melt-in-your-mouth cookies.

Provided by TasteTester

Categories     Dessert

Time 1h45m

Yield 4 dozen

Number Of Ingredients 11

1 1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter, cubed
1 tablespoon sour cream
1 1/4 cups chopped dried apricots
1/2 cup sugar
5 tablespoons orange juice
1 cup confectioners' sugar
4 teaspoons water

Steps:

  • In a large mixing 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 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-inch square; cut each into 2-inch 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 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
  • NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.

Nutrition Facts : Calories 843.9, Fat 34.2, SaturatedFat 21.3, Cholesterol 93.5, Sodium 327, Carbohydrate 131.9, Fiber 4.1, Sugar 96.7, Protein 8

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From republicoftea.com


APRICOT TEA WITH FLOWERS - PRINCE EDWARD ISLAND PRESERVE COMPANY
2014-04-30 Iced tea brewing method: (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea.
From preservecompany.com


APRICOT TEA COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


APRICOT TEA RECIPE WITH PHOTOS. - INDIANFOODSITE.COM
This delightful Apricot Tea has the taste of tart-sweet, ripe apricot. Its fruit flavor creates a tea that is delicious served hot or cold. Apricot tea has also some health benefits. Its fruit flavor creates a tea that is delicious served hot or cold.
From indianfoodsite.com


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