In a medium mixing bowl stir together flour, brown sugar, baking
powder, baking soda, and cardamom or cloves; set aside. Stir together
apricot nectar or orange juice, applesauce, oil, and egg till
combined. Sit in the snipped apricots.
Spread batter in an ungreased 11x7x1-1/2-inch baking pan. Bake in a
350-degree oven about 25 minutes or till a wooden pick inserted near
the center comes out clean. Cool in pan on a wire rack. Drizzle with
Apricot Icing. Cut into bars. Makes 24 bars.
APRICOT ICING: In a small mixing bowl stir together 1/2 cup powdered
sugar and 2 to 3 teaspoons apricot nectar or orange juice.
NUTRITION FACTS PER SERVING: 67 cal., 1 g total fat (0 g sat. fat), 9
mg chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value:
3% vit. A, 3% vit. C, 0% calcium, 3% iron.
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In blender or food processor, puree 10 apricot halves with reserved syrup; heat to boiling. Meanwhile, in large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes. With electric mixer, beat in cream chee (Upload by user)
Mix first 5 ingredients in a large bowl. Stir in the rest until just moistened. Pour into greased loaf pan and bake for 50 60 mins in a pre heated 350 degree oven. Cool for 10 mins. and remove from pan. From a cookbokk called "Everything Chocolate" Submitted By b (Upload by user)
Bring apricots to a boil; cook until liquid is absorbed and apri cots are tender, about 20 min.Sieve; stir in seive. Mix crum mixture till crumbly. I like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you about.Make the All Purpose Butter Roll recipe(th (Upload by user)
Use this recipe with peaches, sour cherries or pineapple with equally good results. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10 inch round, 2 inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and (Upload by user)
In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3 c. water. Bring to a boil over moderate heat. Reduce heat to moderately low and simmer, uncovered, until apricots are tender, 10 to 12 minutes. Transfer apricots and any remaining liquid to a fo (Upload by user)
Put apricots and water in a saucepan, bring to the boil and simmer for 20 minutes. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly. Freeze, stirring regularly. An ice cream maker would be even better, bu (Upload by user)
Preheat oven to 350 degrees. Lightly coat a 12 cup Bundt Pan with non stick spray. Dust the pan with the 1 tablespoon of flour. Set aside. In a large bowl beat the egg whites with an electric mixer until they are foamy. Stir in the applesauce, then stir in the cake mix and (Upload by user)
Heat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. (Upload by user)
Combine the above ingredients. Pour the mixture into BUNDT pan. Bake for 55 minutes at 375 degrees. strongServings: 6/strong (Upload by user)
In a large bowl, cream butter and sugar. Beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in sour cream, brandy, vanilla, and rum. In another bowl, sift together the flour, salt, and baking soda. Stir the flour mixture into (Upload by user)
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Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 mins. Pour into lightly greased and floured tube pan and bake for 50 mins at 325F. Combine butter, sugar and rum in saucepan and bring to a boil. Prick cake with long pronged fork; slowly pour glaze over top (Upload by user)
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2 c sugar 1 c unsalted butter (2 sticks) 6 X eggs 3 c flour 1/4 t. baking soda 1/2 t. salt 1 c sour cream (8 oz. pkg.) 1/2 t. rum flavor 1 t. each orange and vanilla flavors 1/4 t. almond flavor 1/2 c apricot brandy Cream together butter and sugar until light and fluffy (Upload by user)
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Another of my scores this weekend was "from SOUP to DESSERT with the NEW Irradiated PET MILK". That s a book title believe it or not. It s copyrighted 1934 by Pet Milk company. I was naturally curious as to why they were nuking Pet Milk in 1934. That screwed u (Upload by user)
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Make the pastry: 1. With an electric mixer on medium speed, blend the sour crem and butter until smooth, about 2 minutes. Add the flour and salt and blend until the dough comes together, about 30 seconds. 2. Form the dough into 2 disks, wrap in plastic and chill ov (Upload by user)
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FROM: Sue Bryant (Nerve Center Source of the SPINAL_INJURY echo! (1:261/1000)) I noticed someone in here was requesting apricot recipes and someone else is partial to white chocolate, so to kill two birds with one scone (ga ka ka ka ka) here is a delicious scone recip (Upload by user)
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Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together t (Upload by user)
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