SIMPLE YET ELEGANT BABYLONIAN APRICOT JEWELS
Created for RSC #6. Okay, I have a confession to make here. This recipe is not entirely my own original creation. I was discussing the contest over the phone with Sushiman, and being a fairly decent cook himself (okay, an amazing cook), he started coming up with a recipe on his own. With a little tweaking by yours truly, I think we have come up with something wonderful together.... This can be cute little finger food to serve at a party, or part of a dessert plate. As an appetizer, leave out the powdered sugar. If serving as a dessert, bring it on!
Provided by Mirj2338
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cashews, raisins, white wine, lemon zest and cream cheese and powdered sugar until it forms a paste.
- You can do this in the food processor to really mix everything together.
- Take one apricot, and spread some of the cheese on it, nice and thick.
- Cover with a second apricot.
- Do this to make a total of 16 "sandwiches".
- Sprinkle or roll in powdered sugar.
Nutrition Facts : Calories 138.3, Fat 8.3, SaturatedFat 3.8, Cholesterol 15.6, Sodium 89.3, Carbohydrate 14.6, Fiber 1.4, Sugar 10.2, Protein 2.8
CHRISTMAS JEWELS
Make and share this Christmas Jewels recipe from Food.com.
Provided by Lennie
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour with 1/3 cup brown sugar.
- Cut in margarine until mixture resembles coarse crumbs.
- Press mixture firmly and evenly onto bottom of an ungreased 15x10 jelly roll pan.
- Bake at 350 degrees for 15 minutes.
- Meanwhile, beat egg slightly in large bowl.
- Stir in remaining 1/3 cup brown sugar and salt.
- Add salted mixed nuts, 1-1/2 cups halved candied cherries and chocolate chips.
- Toss mixture lightly to coat.
- Spoon fruit mixture evenly over baked layer.
- Press firmly to adhere layers together.
- Bake for 20 minutes.
- Cool, then cut into approximately 24 bars.
APRICOT GELATIN MOLD
My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
APRICOT JELLIES
Provided by Barbara Kafka
Categories dessert
Time 1h
Yield 280 3/4-inch squares
Number Of Ingredients 4
Steps:
- Place apricots and water in a 2 1/2-quart souffle dish with a tight lid. Cook, covered, at 100 percent power in a high-power microwave oven for 12 minutes, stirring once.
- Remove from oven. Transfer apricots and liquid to a food processor. Process until smooth, stopping once to scrape sides of bowl. Add 3 cups of the sugar in two batches; process until smooth after each addition, stopping to scrape sides and stir sugar down into the puree.
- Scrape mixture back into souffle dish. Cook, uncovered, for 30 minutes, stirring well three times.
- Remove from oven. Oil a 10 1/2-by-15 1/2-inch jellyroll pan. Scrape mixture into pan and smooth with a spatula. Refrigerate until firm enough to cut, 3 hours or overnight.
- Place remaining sugar in a small bowl. Rinse a knife with hot water. Cut candy into 3/4-inch squares, rinsing the knife from time to time as you lift squares from pan. Coat each square on all sides in the sugar. As they are coated, place on a cake rack. Let stand overnight, until dry.
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