Apricot Glazed Carrots

Ingredients

4 cup carrots, sliced 3 tbsp butter (or marg.), melted 1/2 cup arpicot preserves 1/4 tsp salt 1/4 tsp orange rind, grated 1/4 tsp nutmeg, ground 2 tsp lemon juice	Advertisements

Preparation
 
Cook carrots until tender in enough salted water to cover (about 20
minutes); drain. Combine remaining ingredients, stirring until well
blended. Spoon over carrots, and toss well. Serve at once.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.

 

 
Servings:
6

 

Apricot Glazed Pears
Peel pears, leaving them whole with stem intact. Place in slow cooker. Add apple juice, vanilla, butter and cinnamon stick. Cook on high for 3 4 hours. Remove pears with slotted spoon. Place in individual dessert dishes. Heat apricot preserves in small saucepan until melted (Upload by user)

Apricot Gratins With Almond Kirsch
Prehaet the oven to 425 degrees. In a sauce pan, combine the sugar, honey, vanilla bean and water. Bring the liquid to a boil. Add the apricots and bring back to a boil. Remove from heat. Invert a saucer on top of the fruit to keep it submerged. Cover the saucepan and let stand (Upload by user)

Apricot Honey Butter
In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft. Transfer the apricots and the cooking liquid to a food processor and pure (Upload by user)

Apricot Horseradish Sauce
Combine the jam and horseradish in a mixing bowl and whisk until smooth. Whisk in the lime juice and salt and pepper. If not serving immediately, transfer the sauce to a glass jar with a nonmetallic lid and refrigerate. It will keep for several weeks.    b (Upload by user)

Apricot Jam
Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. The Household Searchlight (Upload by user)

Apricot Kolachky Filling 1
Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women s Guild of Bethesda, Md. Apricot Kolachky Filling 1 Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. S (Upload by user)

Apricot Kolachky Filling 2
Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women s Guild of Bethesda, Md. Apricot Kolachky Filling 2 Mix the above ingredients and refrigerate until ready to use.     strongServings:1/s (Upload by user)

Apricot Kolachky Filling
Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women s Guild of Bethesda, Md. Apricot Kolachky Filling 1 Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. S (Upload by user)

Apricot Kolachy
Dissolve the yeast in the 1/4 cup of warm water. Add the 1/4 cup of sugar and margarine. When the margarine is soft, add the salt,eggs, lemon extract, 1/2 cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to (Upload by user)

Apricot Lemon Cream
In a medium saucepan, sprinkle gelatin over water; set aside until softened. Puree drained apricots in blender or food processor; set aside. Stir sugar into softened gelatin. Stir in pureed apricots. Stir over medium heat until sugar and gelatin dissolve. Stir in milk, undiluted (Upload by user)
TAG: cream, gelatin, ,

Apricot Lite Jam
Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring freque (Upload by user)
TAG: water, apricot, ,

Apricot Marmalade
Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly (Upload by user)
TAG: water, ,

Apricot Mustard
Mix together in a bowl. Transfer to a jar with a tight fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate. An exotic mustard that s great with stout cheeses. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards (Upload by user)
TAG: genie, mustard, ,

Apricot Nut Bread
In large bowl, stir together first 8 ingredients; set aside. In medium bowl, mix milk, liqueur, butter, egg and egg yolk until well blended. Add milk mixture to dry ingredients; stir just until moistened. Pour batter into greased 8 1/2x 4 1/2x2 1/2" loaf pan. Bake in 350 degre (Upload by user)

Apricot Or Peach Glaze
Puree fruits or place in electric blender until smooth. Add remaining ingredients in saucepan and simmer 8 to 12 minutes. Makes about 1 1/3 cups. Baste on barbequing chicken, lamb or pork during last 20 minutes cooking time.     strongServings:1/ (Upload by user)

Apricot Orange Almond Jam
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnig (Upload by user)
TAG: fruit, ,