APRICOT WALNUT BALLS
I have to be honest I have made this one time. The apricots are not my favorite fruit. They were good but just not to me. The photo was shared by Pat Durham. Thank you very much.
Provided by Zelda Hopkins
Categories Candies
Time 10m
Number Of Ingredients 5
Steps:
- 1. Combine apricots and coconut. Add condensed milk, mix well. Stir in walnuts. Chill for 30 minutes [the mixture will be sticky]. Shape into 1 inch balls and roll in confectioners sugar. Cover and refrigerate at least 2 hours before serving. Makes 5-6 dozen.
WALNUT BALLS
Most of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared the recipe with me. The moist bites and tangy sauce are always well received. -Bonnie Young, Desert Hot Springs, California
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first 7 ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnut balls. Bake, uncovered, at 350° for 25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 12g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 585mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
APRICOT WALNUT BALLS
These are so yummy! And vegan too. Got this from Cooking Entrees with the Micheff Sisters cookbook. Enjoy! I enjoy with brown rice.
Provided by Sharon123
Categories Soy/Tofu
Time 1h20m
Yield 41 balls
Number Of Ingredients 17
Steps:
- In a food processor, puree the water and onion until smooth. Pour into a large mixing bowl. Add remaining ingredients except apricot sauce. Mix until mixture holds together.
- Coat your handxds with nonstick cooking spray. Shape the mixture into 1 inch balls. Place the balls on a baking sheet and bake for 30 minutes at 375*F. Remove from the oven and place in a medium baking dish. Pour apricot sauce over the meatballs and bake an additional 30 minutes. Serve hot!
- Apricot Sauce:.
- In a small pan, combine all the sauce ingredients. Bring to a boil.
- These can be made ahead of time and frozen. Pour the sauce on them when you are ready to bake and serve. You can use the meatballs with spaghetti and tomato sauce too. Try making the balls a little smaller for an appetizer. For a cripier texture, instead of baking them, fry them in a little oil until crispy and golden. They are good this way without the sauce.
Nutrition Facts : Calories 94.2, Fat 3.1, SaturatedFat 0.4, Sodium 156.7, Carbohydrate 15.8, Fiber 0.9, Sugar 8.1, Protein 2.2
WALNUT MEATBALLS WITH APRICOT BARBECUE SAUCE
Found in the Cooking Pleasures magazine. I am always on the look out for vegetarian foods since my daughter started eating no meat. These actually look good. I am posting here for her. I have not tried this recipe. But I am planning this as a meal when she comes home for a visit.
Provided by Shirl
Categories Rice
Time 1h
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Bring all sauce ingredients to a boil in a medium sauce pan. Cool.
- Lightly spray a 13x9 inch glass baking dish with cooking spray.
- Gently combine all meatball ingredients by hand in a large bowl.
- Shape into 24 (1 1/2 inch) meatballs and place in prepared baking dish.
- Pour sauce over meatballs.
- Bake 30 minutes or until meatballs are firm and sauce is bubbling all over and slightly thickened.
- If you want to serve over rice, you will need to double the sauce ingredients.
Nutrition Facts : Calories 959.1, Fat 29.2, SaturatedFat 6.6, Cholesterol 155.8, Sodium 924.5, Carbohydrate 153.5, Fiber 3.8, Sugar 25.2, Protein 20.8
APRICOT WALNUT BARS
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Quick & Easy Apricot Walnut Vanilla Fall Winter Edible Gift Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
- Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
- Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
- Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.
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