APRICOT DELIGHT
"My mother sent me the original recipe for this delightful dessert 45 years ago, and I lightened it up," writes Alice Case of Carrollton, Texas. With bits of angel food cake and a cream cheese-like texture, this refreshing treat tastes so rich that no one will guess it's light.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool. , In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake. , Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
Nutrition Facts : Calories 178 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 303mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
EASY LAYERED DELIGHT
A fast, kid-friendly, no-bake recipe that combines layers of pudding and graham crackers, topped off with cherry pie filling. Very easy and delicious.
Provided by granddbarb
Categories Desserts Custards and Pudding Recipes
Time 3h15m
Yield 9
Number Of Ingredients 5
Steps:
- Line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. Spread half of the pudding mixture over graham crackers. Place another layer of graham crackers on top. Spread remaining pudding mixture over crackers. Add another layer of crackers. Then spread cherry pie filling over the top. Cover, and refrigerate 3 hours.
Nutrition Facts : Calories 201 calories, Carbohydrate 38 g, Cholesterol 4.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 325.6 mg, Sugar 19.7 g
APRICOT DELIGHT ~ (OR PEACH)
I love this salad, and I've made it with both peach and apricot jello, and love them both. Quite refreshing! It's a great salad for a pot luck. Enjoy!
Provided by Cassie *
Categories Other Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a medium sauce pan, bring the pineapple and juice to a boil - stir in jello until dissolved and simmer for 5 minutes. Set aside to cool.
- 2. In large bowl, beat the cream cheese and sugar together until well blended. Add the pineapple mixture and baby food, then mix until well blended.
- 3. Fold in cool whip & nuts.
- 4. Spread into a 9 x 13 baking dish and refrigerate until set.
- 5. Serve salad as is or with whipped cream. I sometimes sprinkle nuts on top, before refrigerating. Enjoy! I find this salad refreshing.
APRICOT ALMOND LAYER CAKE
Categories Cake Dairy Fruit Nut Dessert Bake Apricot Almond Spring Birthday Party Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make macaroon layers:
- Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
- Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
- Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
- Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
- Make compote while macaroon layers bake:
- Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
- Make praline almonds:
- Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
- Make mascarpone cream:
- Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
- Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.
APRICOT DELIGHT
This recipe is Honoring my Aunt Bernie, who just passed away last week. Years ago, she published a recipe book, "Cooking for 1 or 101." You need to double this recipe, because apparently it was just for 1, or maybe 2.
Provided by Andrea Haley
Categories Fruit Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Spread 1/2 Cup Crumbs in bottom of 6" round baking dish.
- 2. Cream together the Butter and Powdered Sugar. Add Egg, beat until Fluffy. Carefully spread over crumbs in dish. Drain Apricots and chop. Spread over butter/sugar mixture in dish. Layer with Slivered Almonds and then 1/2 Cup of crumbs.
- 3. Combine whipped topping, almond extract, vanilla and Sugar, layer on top of ingredients in dish. Sprinkle remaining 1/2 c. crumbs in top.
- 4. Chill 12 Hours before serving.
APRICOT DELIGHTS
Make and share this Apricot Delights recipe from Food.com.
Provided by Divinemom5
Categories Candy
Time 45m
Yield 90 candies
Number Of Ingredients 5
Steps:
- In food processor or blender, process orange juice and apricots until pureed.
- Combine apricot mixture and 2 cups sugar in a medium saucepan.
- Over medium high heat, stirring constantly, bring to boil.
- Keep stirring, reduce heat to medium and boil 12-14 minutes.
- Remove from heat and cool for 20 minutes.
- Drop teaspoonfuls of mixture into a small bowl of sugar.
- Press a pecan half into top of each candy.
- Spoon sugar over candy to coat.
- Sprinkle a sheet of wax paper with sugar.
- Use a fork to carefully transfer candy to paper.
- Store between sheets of waxed papers in airtight container.
Nutrition Facts : Calories 44.1, Fat 1.4, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 8.2, Fiber 0.6, Sugar 7.5, Protein 0.4
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