APRICOT NUT CUPS
This recipe came from an older lady at my church who has sinced passed. It is good and easy. Makes a perfect cookie tray addition.
Provided by Chef53Kathy
Categories Dessert
Time 50m
Yield 4 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells.
- Mix filling ingredients and fill tarts with 1-2 teaspoons filling.
- Bake at 350* for 20 minutes.
Nutrition Facts : Calories 207.5, Fat 13.8, SaturatedFat 6.9, Cholesterol 45.8, Sodium 85.5, Carbohydrate 18.9, Fiber 0.7, Sugar 10.1, Protein 3
APRICOT WALNUT LOAF
This is a great bread for coffee break. The dough can be made in the bread machine or by hand.
Provided by ruth
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
- At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
- Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
- At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 17.2 g, Cholesterol 18.9 mg, Fat 2.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 251.8 mg, Sugar 10.4 g
APRICOT WALNUT BARS
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Quick & Easy Apricot Walnut Vanilla Fall Winter Edible Gift Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
- Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
- Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
- Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.
MEDITERRANEAN APRICOT PHYLLO BITES
Apricot and almonds make these flaky little bites a delicious ending to a meal or a special evening snack. Try the tropical filling for another sensational treat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT BAKLAVA
This is my first attempt at working with Filo and I ruined a couple of sheets before getting the hang of it. I wanted to do a dessert and this seemed like a natural. I actually made 4 different flavors but the one everyone liked the best is the one I will post. 1. vanilla 2. vanilla and brown sugar 3. coconut 4. coconut and brown sugar. The apricot flavored white wine I used was Fetzer's Gewurztraminer. uh huh, uh huh...... For white sugar, I use bakers sugar - it's a little finer and dissolves faster. Time does not include soaking raisins.
Provided by CoolMonday
Categories Dessert
Time 2h15m
Yield 25 serving(s)
Number Of Ingredients 17
Steps:
- Warm 3/4 cup wine in saucepan and remove from heat
- Add raisins and soak for 2 - 4 hours
- Put apricots in saucepan and cover with water
- Bring to boil and simmer for 40-45 minutes till very tender
- Drain and reserve liquid if any left
- Process apricots in food processor or mash till smooth
- Put in large bowl
- Add drained raisins, reserving the wine
- Mix in white sugar, cinnamon, 1/2 tsp wine (from the raisins), vanilla, brown sugar
- Allow to cool
- Mix in cashews
- Butter a 13X9X2 baking pan
- Open filo sheets and cut to size of pan
- Process one at a time keeping the rest covered
- Brush butter on top of one sheet and place in pan
- Repeat with 10 sheets one at a time and layer them in pan
- Cover last sheet with apricot mixture
- Cover with the next 10 filo sheets buttering each one as before
- Slice through the top layers diagonally to create diamonds
- Bake at 350 for 40 - 45 minutes till brown on top
- Put on rack to cool before adding syrup
- SYRUP
- In saucepan mix honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins)
- Bring to boil and simmer for 5 minutes
- Allow to cool completely
- Drizzle on Baklava
- Cover and cool for several hours
- Best if cooled overnight
Nutrition Facts : Calories 224.9, Fat 9.1, SaturatedFat 4.2, Cholesterol 14.6, Sodium 112.1, Carbohydrate 35.2, Fiber 1.3, Sugar 23.6, Protein 2.4
APRICOT WALNUT BALLS
A recipe can't get much easier than this one, yet it's simply delicious. These store well in the refrigerator and make for a different type of dessert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5-6 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). , Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate for at least 2 hours before serving. Store in refrigerator.
Nutrition Facts :
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