Apricottealoaf Recipes

APRICOT TEA BREAD

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.

APRICOT CHEESE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Pour boiling water over apricot pieces in a small bowl. Cool.
• In another bowl, combine flour, baking powder, soda, salt, and dates.
• In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

APRICOT CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
• Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
• Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

SIMPLE APRICOT-GLAZED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
• Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

APRICOT LOAF

Steps:

• Grease a 7'x3'x2' loaf tin.
• Pour a (250ml) cup of boiling water over fruit, sugar and butter.
• Add the eggs and flour.
• Pour into the loaf tin and bake in a moderate oven for about 45 minutes.

APRICOT TEA LOAF

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.

APRICOT ICED TEA

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.