Carrot Apricot Swirls Recipes

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the carrots, applesauce, egg substitute and oil; stir into dry ingredients just until blended. Stir in apricots., Spoon into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine confectioners' sugar and water; drizzle over bread.

Steps:

• Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

Steps:

• Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
• Drain thoroughly, return to saucepan.
• Combine butter, jam, lemon juice, salt and mace.
• Pour over cooked carrots.
• Cook, stirring constantly until carrots are evenly glazed and heated through.

Steps:

• Preheat oven to 400 degrees.
• Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra).
• Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl.
• Add the chopped apricots and toss lightly to coat.
• In a mixing bowl, beat the eggs.
• Beat in the softened butter, buttermilk, and orange juice.
• Slowly add the flour mixture until just combined.
• Stir in the carrots and nuts.
• Fill each muffin cup about 3/4 full.
• Bake 20-25 minutes until toothpick comes out clean.

Steps:

• Defrost puff pastry according to package directions. Preheat oven to 400º.
• Place apricots in a bowl and pour enough boiling water over to cover. Let sit for 10 minutes; drain well and chop into very small pieces.
• In another bowl combine butter, brown sugar and cinnamon.
• On lightly floured surface, roll out one sheet of puff pastry to seal creases.
• Spread half of the butter mixture over pastry almost to the edges. Sprinkle half of the chopped apricots on top.
• From one edge, tightly roll up the pastry into a long log. Seal the edge using a little water.
• Slice the log into 8 spirals and place cut side up on foil or parchment-lined baking sheet.
• Chill in refrigerator for about 15 minutes to firm up the butter. Repeat with remaining ingredients (except white chocolate and shortening).
• Bake at 400º for 15-20 minutes until golden brown.
• Place white chocolate chips and shortening in small zip-lock baggie. Microwave on HIGH for 30 seconds. Knead bag to combine.
• Cut a small slit in corner of bag and drizzle white chocolate over the swirls.
• Sprinkle with toasted almond slices, if desired.