APRICOT SPREAD
Michele Benson of Wheeling, West Virginia, combines sweet apricot and savory onion flavors to create this appealing spread for crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.
Nutrition Facts : Calories 65 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY CREAM CHEESE SPREAD
This festive dip is a snap to make, taking only 10 minutes from start to finish. Thanks to its hint of sweetness, both kids and adults will gobble it up. -Frankie Robinson, Lockhart, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
APRICOT- ORANGE CREAM CHEESE SPREAD
Make and share this Apricot- Orange Cream Cheese Spread recipe from Food.com.
Provided by pink cook
Categories Spreads
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine apricots and water in small saucepan. Bring to boil, cover and reduce heat. Simmer for 10 minutes and drain well.
- Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients.
- Serve on crackers, on an English muffin or bagel.
Nutrition Facts : Calories 480.5, Fat 33.2, SaturatedFat 17.3, Cholesterol 83.9, Sodium 251.4, Carbohydrate 43.6, Fiber 2.7, Sugar 36.1, Protein 7.6
APRICOT SPREAD
Provided by Nadine Helen Conly
Categories Condiment/Spread Rum Food Processor Fruit Breakfast Brunch Vegetarian Apricot White Wine Simmer Gourmet California Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
- Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
- Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
- Serve at room temperature or chilled.
ORANGE-APRICOT SPREAD
This is a quick, healthy alternative to normal jam or marmelade. It keeps well in the fridge for 8 days. If you don't have vanilla beans, you can use non-alcoholic vanilla extract to taste, too. The apricots have to be soft!
Provided by Mia in Germany
Categories < 15 Mins
Time 10m
Yield 10 , 10 serving(s)
Number Of Ingredients 4
Steps:
- Chop the dried apricots.
- Squeeze juice from one orange and peel and chop the other one.
- Blend chopped apricots, orange, juice, seeds from the vanilla bean and honey until smooth.
- Store in an airtight jar in the fridge.
Nutrition Facts : Calories 29.9, Fat 0.1, Sodium 0.3, Carbohydrate 7.7, Fiber 0.8, Sugar 6.8, Protein 0.4
ALMOND-ORANGE-APRICOT CRESCENT ROLLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 8 rolls
Number Of Ingredients 7
Steps:
- Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.
APRICOT-ORANGE SHORTBREAD BARS
Categories Liqueur Dessert Bake Christmas Orange Apricot Almond Winter Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
- Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
- Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
- Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)
ORANGE-APRICOT FLAVORED BUTTER
This spread is great served with hot scones, but also fantastic on waffles or toast. It is a nice way to dress up an ordinary breakfast or brunch.
Provided by AZ to AK
Categories Brunch
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a small bowl and mix to combine.
- Note: if you want a subtle orange flavor omit the zest.
Nutrition Facts : Calories 113.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83.7, Carbohydrate 3.2, Sugar 1.9, Protein 0.2
ORANGE-APRICOT MIMOSA PUNCH
We make this punch for our annual Christmas brunch, and everyone loves it! I usually triple this recipe for a bigger crowd and garnish the punch with an orange-tangerine ice ring made several days ahead of time. -Kathy McKay, Acworth, Georgia
Provided by Taste of Home
Time 10m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a punch bowl, combine liqueur and sugar until sugar is dissolved. Stir in orange-tangerine juice, apricot nectar and orange juice concentrate. Just before serving, stir in soda and champagne. Top with orange slices.
Nutrition Facts :
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