Pecan Apricot Canapes Recipes

Steps:

• Place the first 7 ingredients in a food processor; pulse until mixture just comes together. Shape mixture into 1-in. balls; roll in sugar. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

Steps:

• For Base:.
• In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
• For Filling:.
• Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
• Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

Steps:

• Top each apricot with 1/2 teaspoon cheese.
• Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.

Steps:

• Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
• Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
• One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
• Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.

Steps:

• Toast pecan halves in skillet over low heat for 10 min. turning frequently. blend cream cheese, garlic salt and green oinions in small bowl. spread mixture on apricot half and press pecan on each. roll edges in minced parsley or sprinkle over.