Apricot Almond Twistspampered Chef Recipes

Steps:

• Preheat oven to 375*F.
• Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
• Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
• Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
• Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
• Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
• Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
• Sprinkle almonds evenly over dough, pressing gently.
• Bake 30-32 minutes or until deep golden brown.
• Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!

Steps:

• Preheat oven to 425 degrees F.
• To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
• To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
• Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
• Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

Steps:

• Combine milk and cream in 1 1/2 quart saucepan. Heat until warm, but do not boil.
• Melt butter in small saucepan. Whisk flour into butter until smooth. Add heated milk and cream, all at once, to flour mixture and continue to whisk until mixture comes to a boil. Simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
• Remove from heat and whisk in parmesan cheese, salt and white pepper. Toss with hot pasta; sprinkle with parsley. Serve immediately.

Steps:

• Preheat oven to 375.
• Cut top off green pepper, (a v- shaped cutter makes this a nice presentation.) remove stem, discard membrane& seeds.
• Reserve bottom of pepper (to serve pizza sauce in later).
• Chop the top of the pepper to make 1/4 of a cup.
• Chop onion.
• Cook& stir ground beef, green pepper, onion and garlic in skillet over med-high heat until meat is no longer pink.
• Remove from heat& drain.
• Shred mozzarella cheese, combine meat mixture& cheese, 1/4 cup of the pizza sauce, Italian seasoning& salt.
• To assemble the ring: Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a round baking/pizza pan, with wide ends of triangles overlapping in the centre& the points of the dough towards the outside.
• (there should be a 5 inch/ 12. 5 cm) diameter in the centre of pan.
• Scoop meat mixture evenly onto widest end of each triangle.
• Bring points of triangles up over meat filling and tuck under the wide ends of the dough at the centre of the ring.
• (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
• Grate fresh parmesan cheese over top with cheese grater.
• Heat remaining pizza sauce and fill green pepper bottom, place in center of the ring.
• To serve, cut into wedges& serve with the pizza sauce.

Steps:

• Preheat oven to 375°F.
• Sprinkle work surface lightly with superfine sugar.
• Unfold pastry and roll out to 12" square.
• Break apart almond paste into little pieces and scatter evenly over half of the dough.
• Fold dough in half over almond paste. Roll out to 10 x 12".
• Add more sugar to work surface as needed to keep dough from sticking.
• Fold dough in half again and roll out again to 10" x 12".
• Cut in half to make 2 rectangles each 5" x 12".
• Using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5".
• Twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart.
• Bake 15 - 18 minutes, until puffed and golden.
• Remove to wire rack to cool.
• In two small microwaveable bowls, separately melt the chocolates.
• Drizzle both chocolates over the cooled twists.

Steps:

• Preheat oven to 350°F.
• Mix the flour, cinnamon, nutmeg, baking soda, salt in a medium bowl.
• Combine the sugar, strawberries, oil, bananas, eggs and orange zest in a large mixing bowl.
• Beat at medium speed for 2 minutes, scraping the bowl occasionally.
• Add the flour mixture, stirring just until moistened, then fold in the walnuts.
• Spoon into 2 greased 5x9-inch loaf pans.
• Bake for 1 hour or until a wooden pick comes out clean.
• Cool in the pans for 10 minutes, then remove to a wire rack to cool.

Steps:

• Preheat oven to 375*F.
• For bread:.
• Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
• Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
• Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
• Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
• Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
• Brush dough lightly with a portion of the egg white mixture.
• Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
• Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
• Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
• For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!