APRICOT RING
Number Of Ingredients 13
Steps:
- Mix together flour, sugar, salt, yeast, sour cream, warm water, and butter beat two minutes. Add egg. Add any flour necessary to make a soft dough. Knead let rise until double. Punch down and roll into rectangle. Spread butter on dough. Sprinkle apricots, pecans, brown sugar, and cinnamon on top. Roll like jelly roll cut slits 2/3 through at 1-inch intervals. Cover and let rise 20 minutes. Bake at 375°F for 20 to 25 minutes.
Nutrition Facts : Nutritional Facts Serves
CINNAMON APRICOT ICE CREAM TOPPING
Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.
Provided by Leggy Peggy
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.
APRICOT ALMOND CINNAMON JAM
I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.
Provided by tasb395
Categories Lunch/Snacks
Time 40m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
- In a large saucepan stir together prepared fruit and Certo Crystals.
- Bring to a boil over high heat.
- Add all the sugar, almond extract, cinnamon and butter.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
- Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
- To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
- Times are a estimate; it took about 1/2 hour from start to finish.
Nutrition Facts : Calories 640.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 20.2, Carbohydrate 163.5, Fiber 3.1, Sugar 153.6, Protein 1.7
APRICOT TEA RINGS RECIPE - (5/5)
Provided by aerin8
Number Of Ingredients 18
Steps:
- In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight. In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour. Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.
APRICOT AND CINNAMON CAKE
Delicious apricots make this cake so succulent and soft.
Provided by bakingchef15
Time 1h40m
Yield Makes Slices
Number Of Ingredients 9
Steps:
- Pre-heat oven to 170c. Butter and base line a cake tin.
- Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
- Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
- Spoon into cake tin.
- Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.
APRICOT TART WITH BROWN SUGAR & CINNAMON PASTRY
Serve this when you have a crowd to feed, with vanilla ice cream or slightly sweetened mascarpone
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 mins.
- Toss apricots in the reserved sugar. Roll out pastry on a sheet of baking parchment to a roughly 30cm round. Slide the paper and pastry onto a large baking sheet. Sprinkle the central 20cm with the polenta, then cover with apricot halves, cut sides up. Flop edges of the pastry over the apricots, leaving the centre uncovered. Lightly beat egg white and brush over the pastry. Sprinkle with remaining sugar, then bake for 30-35 mins until the pastry is crisp and the apricots tender.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.31 milligram of sodium
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