Pecan Apricot Canapes Recipes

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APRICOT PECAN TASSIES



Apricot Pecan Tassies image

The apricot filling makes these adorable little tarts extra special. They never last long when I fix them for the holidays. - Paula Magnus, Republic, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

1/2 cup plus 1 tablespoon butter, softened, divided
6 tablespoons cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup diced dried apricots
1/3 cup chopped pecans

Steps:

  • In a small bowl, cream 1/2 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. , Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside. , Roll dough into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Drop a teaspoonful of apricot mixture into each cup. Bake at 325° for 25-30 minutes or until golden brown. Cool in pans on wire racks.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT PECAN BARS



Apricot Pecan Bars image

"A friend gave me this recipe years ago, and my grandchildren and great-grandchildren really enjoy the moist sweet bars." Verlene Hendricks writes from Roswell, New Mexico. "Instead of apricot, you can substitute you favorite preserves if you wish."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, cubed
1 cup sweetened shredded coconut

Steps:

  • Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top., In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

APRICOT CANAPéS



Apricot Canapés image

These little morsels are the perfect easy appetizers to keep you eating and having fun with your company without worrying about over-indulgence. Plus, the recipe is easy to size up to create the perfect amount.

Provided by Christine Pittman

Categories     Appetizer

Time 10m

Number Of Ingredients 5

8 whole dried apricots
2 tsp. goat cheese
Freshly ground black pepper
4 salt-roasted whole almonds, roughly chopped
8 fresh rosemary leaves

Steps:

  • Place the apricots on a serving plate.
  • Top each one with a little 1/4 teaspoon scoop of goat cheese and smoosh it down a bit. Grind some pepper over the whole plate.
  • Using the goat cheese as the glue to which your remaining items will stick, sprinkle each bit of goat cheese with one-eighth of the almonds (a good pinch on each one is about right) and then gently press on two rosemary leaves.
  • Indulge!

Nutrition Facts : ServingSize 2 pieces, Calories 373 calories, Sugar 17.5 g, Sodium 25.4 mg, Fat 13 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 55.8 g, Fiber 14.4 g, Protein 13.6 g, Cholesterol 0.8 mg

APRICOT CANAPES



Apricot Canapes image

These are so simple to make and so tasty with just the right blend of sweet and savory. Courtesy eatingwell.com

Provided by Nabiha

Categories     Lunch/Snacks

Time 10m

Yield 16 canapes, 10 serving(s)

Number Of Ingredients 5

16 dried apricots
8 teaspoons crumbled blue cheese
2 ounces chopped shelled pistachios
1/2 teaspoon honey
fresh ground pepper

Steps:

  • Top each apricot with 1/2 teaspoon cheese.
  • Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.

Nutrition Facts : Calories 68, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.7, Sodium 56.7, Carbohydrate 9, Fiber 1.4, Sugar 6.7, Protein 2

APRICOT-PECAN UPSIDE-DOWN CAKE



Apricot-Pecan Upside-Down Cake image

Categories     Cake     Fruit     Dessert     Bake     Apricot     Cherry     Pecan     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

For topping
5 tablespoons unsalted butter
3/4 cup (packed) golden brown sugar
7 fresh cherries, halved, pitted
1/3 cup chopped pecans
7 large apricots, halved, pitted
For cake
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
Whipped cream

Steps:

  • Make topping
  • Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
  • Make cake
  • Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
  • Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
  • Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream

PECAN-APRICOT TORTE



Pecan-Apricot Torte image

A drum-shaped nut grinder is the best tool for grinding pecans. You can also use a food processor; add one tablespoon of the flour, and process in pulses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

Unsalted butter, for pans
2/3 cup sifted plus 1 tablespoon cake flour, (not self-rising), plus more for pans
1 1/2 cups pecans
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 large eggs, separated, room temperature
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 3/4 cups chunky apricot preserves
1/2 cup dried apricots
Confectioners' sugar, for decorating

Steps:

  • Heat oven to 350 degrees. Butter and flour a 9-inch springform pan. Toast pecans for 5 to 6 minutes, or until they release their aroma. Cool completely, and grind to a fine powder. Place in a bowl; combine with flour, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with half the granulated sugar until mixture is thick and pale and holds a 1-second ribbon. Beat in vanilla, and set aside.
  • In a clean bowl, whip egg whites until they just hold stiff peaks. Add remaining sugar; beat until stiff peaks form again.
  • Stir 1 cup of the whites into yolk mixture. Place a quarter of remaining whites on top, and sprinkle with a quarter of the flour-nut mixture. Fold in quickly. Repeat until both flour and whites are used up. Turn batter into pan, and bake until a cake tester comes out clean, about 35 minutes. Cool in pan on a wire rack for 10 minutes, then unmold.
  • When cake is completely cool, invert and split into two layers with a serrated knife. Warm preserves; spoon 1 1/2 cups onto bottom layer. Replace top layer. Strain remaining preserves, and brush onto sides. Decorate cake with confectioners' sugar. Note: To make a chunkier preserve filling, simmer 1/2 cup dried apricots cut in pieces in water until soft, and add to warm preserves.

APRICOT PECAN TASSIES



Apricot Pecan Tassies image

I've made these great one-bite apricot pecan "pies" for my Christmas gift trays for a couple of years and always get rave reviews. I love the dried apricots, but you could substitute almost any dried fruit you like. I got this recipe from a Christmas Cookie cookbook that credits the recipe to the California Apricot Advisory Board.

Provided by MarlaM

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup butter, cut into pieces
6 tablespoons reduced calorie cream cheese
3/4 cup light brown sugar, firmly packed
1 egg, lightly beaten
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/4 teaspoon salt
2/3 cup dried apricot halves, diced (about 4 oz)
1/3 cup pecans, chopped

Steps:

  • For Base:.
  • In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
  • For Filling:.
  • Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
  • Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

Nutrition Facts : Calories 105.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 20.2, Sodium 60.9, Carbohydrate 13.2, Fiber 0.6, Sugar 8.7, Protein 1.1

APRICOT-PECAN SWEET POTATOES



Apricot-Pecan Sweet Potatoes image

This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago

Provided by melly

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 10

3 pounds sweet potatoes, peeled and cut into chunks
1 cup packed brown sugar
5 teaspoons cornstarch
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons butter
½ cup chopped pecans

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
  • Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g

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