Apple And Apricot Loaf Food

APPLE-APRICOT BREAKFAST LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
• Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
• Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
• Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight.
• Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

BAKED APPLES WITH DRIED APRICOTS

Steps:

• Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
• In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
• Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.

APPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Mix together flour, baking powder, soda, salt and nuts.
• In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
• Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

APPLE AND APRICOT LOAF

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
• Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).
• Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
• Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
• Fold in apricots and spoon mixture into prepared pan.
• Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
• Stand for 10 minutes and then turn out onto a wire rack to cool.
• TO FREEZE - slice loaf and wrap individual slices in plastic wra[, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.

APPLE, APRICOT AND WALNUT LOAF

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2 pound loaf pan.
• Sift together the flour, baking powder, bran and salt into a large mixing bowl.
• Add the melted butter, sugar, eggs, orange rind and juice.
• Stir, then beat with an electric mixer until smooth.
• Stir in the walnuts and apricots.
• Peel, quarter and core the apple, chop it up roughly and add it to the mixture.
• Stir, then spoon into the prepared pan and level the top.
• Bake for 1 hour or until a cake tester inserted into the middle comes out clean.
• Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.

APPLE LADDER LOAF

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;, add apples and toss to coat. Spread filling down center third of each rectangle. , On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes., Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator.

DATE AND APRICOT LOAF

Steps:

• Add dates to hot coffee and allow to soften and cool.
• Add vanilla and butter to the date mixture.
• In a separate bowl, mix flour with sugar and cinnamon. Make a well in the centre, add coffee mixture.
• Mix through, add eggs and stir until just combined.
• Add dried apricots and walnuts, stir through but do not overmix.
• Bake in a loaf pan at 180 degrees (350) for one hour; if top browns too quickly cover with foil. Test with a skewer.

APRICOT ALMOND LOAF

Steps:

• Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

APPLE MEAT LOAF

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper and allspice. Stir in onion. Crumble beef over mixture and mix well. Shape into a 6x5-in. loaf., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until no pink remains and a thermometer reads 160°.

SIMPLE APRICOT-GLAZED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
• Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

APRICOT LOAF

Steps:

• Grease a 7'x3'x2' loaf tin.
• Pour a (250ml) cup of boiling water over fruit, sugar and butter.
• Add the eggs and flour.
• Pour into the loaf tin and bake in a moderate oven for about 45 minutes.

APRICOT AND APPLE CHARLOTTE

Steps:

• Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to boil. Reduce heat to medium-low, and cook at a lively simmer until apples are soft but still keep their shape, about 8 minutes. Remove from heat and let cool.
• Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.
• Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tablespoons jam over top. (Jam may be heated, if desired, for ease in spreading.)
• Place pan on a baking sheet. Bake until browned on edges and top, about 45 minutes. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.

APPLE & SPICE TEALOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
• Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
• To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.