Apricotcreamcheesescones Recipes

APRICOT CREAM CHEESE SCONES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
• Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
• Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
• Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
• Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

APRICOT-SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
• Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

APRICOT SCONES

Steps:

• For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

APRICOT CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
• Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
• Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
• Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
• Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
• Bake at 350F for 30 minutes or until top is golden brown.
• Store in airtight container in refrigerator.

FRENCH APRICOT CREAM CHEESE BARS

Steps:

• In a large bowl, combine the cake mix, butter and egg until crumbly. Remove 1-1/2 cups and set aside. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish., Bake at 350° for 10 minutes. Spread apricot preserves over warm crust., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Drop by spoonfuls and spread over crust; sprinkle with reserved crumb mixture., Bake at 350° for 25-30 minutes or until center is almost set and topping is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.