Saturday, February 11, 2012

What's a good recipe using dried apricots?

Apricot tart tartin

What's a good recipe using dried apricots?
Apricot Squares



Ingredients



2/3 cup dried apricots

1/2 cup butter, softened

1 cup sifted all-purpose flour

1/4 cup white sugar

1 cup packed brown sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup chopped walnuts

1/2 teaspoon baking powder

1/3 cup sifted all-purpose flour

1/4 teaspoon salt

1/3 cup confectioners' sugar for decoration



Instructions



1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.



2. Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.



3. Cream together the butter, sugar and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake 20 to 25 minutes in the preheated oven, until firm and slightly golden.



4. In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.



5. Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.
Reply:Try the following yummie recipes



Apricot Crumble Cake



For the cake:

4 oz (110 g) ready-to-eat dried apricots

4 oz (110 g) self-raising flour

pinch of salt

2 oz (50 g) caster sugar

2 oz (50 g) butter, at room temperature

1 large egg

? teaspoon almond essence

2 tablespoons milk

For the crumble:

3 oz (75 g) self-raising flour

2 oz (50 g) caster sugar

1 oz (25 g) butter, at room temperature



For the topping:

1 level teaspoon ground cinnamon

1 level tablespoon demerara sugar



Pre-heat the oven to gas mark 4, 350°F (180°C).

First prepare the crumble mixture by rubbing the fat into the flour until crumbly. Add the sugar then sprinkle in a dessertspoon of water and mix with a fork until coarse and lumpy. Then leave the mixture on one side.



Now prepare the cake by placing the flour, salt, butter, sugar, egg, almond essence and milk together in a bowl. Beat for a couple of minutes or until the mixture is smooth and evenly blended, then spread the mix evenly in the base of the cake tin. Next, arrange the apricots lightly - close together - on top of the cake mix. Finally sprinkle the crumble filling over the top and bake in the centre of the oven for about 1 hour. Leave the cake to cool for 20 minutes in the tin before removing it and sprinkling it with the combined cinnamon and brown sugar. Keep this in a tin and you'll find it keeps very well as the apricots stay moist.



or Apricot and Nut Crunchies



4 oz (110 g) dried ready-to-eat apricots, snipped

4 oz (110 g) butter

3 oz (75 g) demerara sugar

1 dessertspoon golden syrup or runny honey

4 oz (110 g) self-raising flour

1 heaped teaspoon ground cinnamon

pinch salt

4 oz (110 g) porridge oats



For the topping:

1 oz (25 g) ready-to-eat dried apricots, snipped

? oz (10 g) pecan nuts, toasted and chopped



Pre-heat the oven to gas mark 3, 325°F (170°C).



The easiest way to deal with the ready-to-eat apricots is to snip them into small pieces with scissors, so do this first. Now put the butter and sugar into a small saucepan and add the syrup or honey. The best way to do this is to warm the dessertspoon under a hot running tap, take the amount of syrup you need on the spoon and literally push it off with a spatula into the pan. Next place the saucepan on a gentle heat and allow the sugar, butter and syrup to dissolve.



Meanwhile sift the flour, cinnamon and salt into a mixing bowl, then add the porridge oats and snipped apricots. Mix everything evenly and, when the butter, sugar and syrup have melted, pour this in to join the rest. Now, using a wooden spoon, stir and mix everything very thoroughly, then switch from the spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water.



Now take lumps of the dough the size of a walnut and roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds 2? inches (6 cm) in diameter, then scatter the snipped apricots and chopped pecans on top and press these gently in. Then, using a palette knife, transfer half the biscuits on to a greased baking sheet and bake on the middle shelf of the pre-heated oven for 15 minutes.



While they cook, prepare the second batch of biscuits and place these on your other baking sheet. When the biscuits are ready, leave them to cool on the baking sheet for 10 minutes and then transfer them to a wire tray to finish cooling.



or Pan-fried pork with sage, apricots and red cabbage coleslaw



4 pork loin steaks

2 cloves garlic, finely chopped

2 tbsp Dijon mustard

1 glass dry white wine

290ml/10fl oz vegetable stock

1 lemon, juice only

12 whole sage leaves

salt and pepper

For the coleslaw:

? red cabbage, finely chopped

2 carrots, grated

1 spanish onion, finely chopped

1 clove garlic, finely chopped

2 tbsp olive oil

1 lemon, juice only

4 tbsp mayonnaise

255g/9oz dried apricots, sliced

1 tbsp white wine vinegar

1 tsp calvados

5 tbsp olive oil

pinch dried or fresh sage



Method

1. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.

2. Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks very lightly on both sides. Add the garlic, mustard, wine and vegetable stock, lemon juice, sage, salt and pepper and apricots. Reduce by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).

3. Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.

4. Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.



or Pancakes with apricot and butterscotch sauce

For the pancakes

225g/8oz plain flour

1 tsp baking powder

2 free-range eggs

5 tbsp milk

1 tsp vegetable oil

For the apricot and butterscotch sauce

75g/2?oz sugar

75g/2?oz butter

75g/3oz dried apricots

50ml/2fl oz double cream, plus extra, to serve



Method

1. For the pancakes, place the plain flour, baking powder and eggs into a large bowl and whisk to combine, then gradually add the milk. Leave the mixture to rest for five minutes.

2. Heat the oil in a pancake pan or small frying pan over a medium to high heat, then add the batter in ladlefuls. Cook for two minutes, flip or turn with a fish slice and cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture.

3. For the apricot and butterscotch sauce, place the sugar and 25g/1oz butter in a saucepan and cook over a high heat until the mixture turns amber-coloured.

4. Add the apricots to the pan and cook for another minute, then add the cream and lower the heat. Add the rest of the butter a little at a time, stirring continuously.

5. To serve, place a pile of pancakes onto a serving plate and drizzle over the sauce and extra cream if desired
Reply:Fried apricot pies.



Alton brown has a good fried pie recipe.



go to foodnetwork.com and search.
Reply:Add chopped to a fruit salad.

Also very nice added to cookies.
Reply:Use them chopped as part of home made muesli
Reply:Title: No Bake Sugar Plums

Yield: 75 Servings

Ingredients

2 c almonds; whole

1/4 c honey

2 tsp. grated orange peel

1 1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. freshly ground nutmeg; or grated

1 c chopped dried apricots

1 c pitted dates; finely chopped

1 c confectioner's sugar

Instructions

Preheat oven to 400 deg.F. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Cool and finely chop (I use a food processor). Meanwhile, combine honey, orange zest, cinnamon, allspice and nutmeg in a medium bowl. Add almonds, apricots and dates - mix well.

Pinch off rounded teaspoon size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture tends to be sticky).

Roll balls in sugar then refrigerate in single layers between 2 layers of greaseproof paper in airtight containers for up to one month.

They taste better if allowed to sit for several days to let the flavours merge.
Reply:chopped and mixed with yoghurt and added to breakfast cereal
Reply:Make your muesli mix.



Oats,

Chopped dried apricots,

Sultanas or raisins



Soak overnight in fridge, with milk. In morning spoon on yoghurt and add slices of banana.



Yummy.
Reply:Use them for making jam
Reply:Apricot cream sauce.....just crushed apricots, horseradish and spicy brown mustard with heavy cream. Heat all ingredients and Roux to proper thickness. Goes great over fish such as Tilapia (which is cheap) and Grouper.
Reply:Heavenly Apricot-White Chocolate Chunk Cookies



10 min

26 cookies



1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dried apricots, cut int 1/2-inch cubes

4 ounces white chocolate, cut into 1/2-inch chunks

Preheat the oven to 350°.

Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.

Beat in the egg and vanilla.

Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.

Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.

Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.

Bake for 10 minutes, until the edges are lightly browned.

Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.
Reply:Chicken Tagine

Makes: 8 servings Prep: 20 minutes

slow cook: 5 hours on high or 8 on low



8 boneless skinless chicken thighs cut into 1 inch pieces (I used breasts)

2 large onions thinly sliced

4 large carrots peeled and thinly sliced

1/2 cup raisins

1/2cup dried apricots coarsely chopped

2 cups chicken broth

2 TBL tomato paste

2 TBL flour

2 TBL lemon juice

2 tsp garlic salt

1.5 tsp ground cumin

1.5 tsp ground ginger

1 tsp ground cinnamon

shake of pepper

2 cups couscous cooked



1. In a 6qt slow cooker, layer chicken, onions, carrots, raisins, and apricots.

2. In a medium bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.

3. Cook 5 hours on high or 8 on low

4. Serve over cooked couscous.
Reply:very simple salad just chop sun dried tomatoes and apricots and chuch them together, very yummi!
Reply:a nice lamb tagine
Reply:Apricot and prune tart
Reply:Here are the great recipes using dried apricots.



~~~~~~~~ Apricot and Rice Salad ~~~~~~~~

Apricots were cultivated in china as long ago as 2000 BC, and are a popular ingredient in Middle-Eastern cookery. Their tart, tangy taste combines well with brown rice to make a simple salad, and the sherry vinegar brings out the nutty flavour of the rice. Buy dried, ready-to-cook apricots that do not need soaking, and easy-cook rice.

Serves 4-6



8oz / 225g long grain brown rice

1 yellow or red pepper

8oz / 225g dried apricots

4in / 100mm piece of cucumber

3oz / 75g pumpkin seeds

2 fresh apricots

Sprigs of parsley for garnish



Dressing...

3 tbsp grapeseed or sunflower oil

11/2 tbsp sherry vinegar

1 tsp grainy mustard

Freshly ground black pepper



Cook the rice according to the packet instructions and mix the dressing ingredients together.

Drain the rice and turn into a bowl. Add the dressing, mix well and leave to cool for 1 hour.

Halve and de-seed the pepper and cut into 2in / 50mm strips. Roughly chop the apricots and dice the cucumber into 1/2in / 15mm cubes. Mix the pepper, apricots, cucumber and pumpkin seeds with the rice. Season to taste and garnish.



~~~~~~~~ Apricot "Poundcake" ~~~~~~~~

Prep: 20 mins / Cook: 45 mins



With just 2 tbsp of butter, its not a real poundcake, but it's a delicious one.



1 2/3 cups dried apricots, chopped

3/4 cup unsweetened applesauce

2 tbsp unsalted butter

2 tbsp light olive oil

1/4 cup low-fat (1.5%) buttermilk

3 eggs

2 tsp vanilla extract

2 tsp grated orange zest

11/2 cups sugar

31/2 cup cake flour

1 tsp each baking powder and salt

1/2 tsp baking soda



1. Preheat the oven to 350 deg F. Spray a 10-inch tube pan with a removable bottom with nonstick cooking spray.

2. In a medium saucepan, combine 1/3 cup of the apricots, the applesauce, and 1/2 cup of water. simmer for 5 minutes or until the apricots are softened. Transfer to a food processor or blender. Add the butter, oil, and buttermilk, and process until smooth. Set the apricot mixture aside to cool slightly, then beat in the eggs, vanilla, and orange zest, blending just until smooth. Transfer to a large bowl. Stir in the sugar.

3. In a medium bowl, stir together the cake flour, baking powder, salt, and baking soda. Folf the flour mixture into the apricot mixture in 3 additions. Fold in the remaining 11/3 cups apricots and scrape into the prepared pan.

4. Bake for 40 minutes or until a cake teater inserted halfway between the sides and the center comes out clean.

Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the pan, remove the sides, and set the cake on the rack to cool completely. Serves 16.



~~~~~~~~ Chocolate-Dipped Apricots ~~~~~~~~



In double boiler, melt 2oz. semi-sweet chocolate with 1/2 tsp. solid vegetable shortening. Cool to room temperature. Dip 24 dried apricot into chocolate mixture, coating one half of each apricot. Dry on a wire rack before serving. Servs 6.



Hope you like my recipes...



Enjoy %26amp; good luck!..._;-)
Reply:Try stuffing a pork loin joint with them - delicious.
Reply:I chop up dried apricot and keep them in the freezer in small portions. When I make muffins, banana loaf or any sweet loaf I add about 1/4 of a cup to my recipe.

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