APRICOT BUBBLE RING
Both of our daughters received ribbons for this recipe at the 4-H fair. This bubble ring is perfect for serving a crowd at breakfast. -Lois Schlickau, Haven, Kansas
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
WONDERFUL APRICOT COBBLER
A family favorite! This cobbler has a wonderful crunchy crumb topping, with a delicious bubbly apricot center. Although I have never tryed it, you could probably make this using canned peaches in place of the apricots.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees.
- Grease a 2-qt baking dish.
- In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
- Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
- Reduce heat.
- Add apricots and butter; heat through.
- Pour into a prepared baking dish.
- FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
- Stir in the milk just until moistened.
- Spoon over hot apricot mixture.
- Bake for 30-35 minutes, or until golden brown.
APRICOT COBBLER
Categories Fruit Dessert Bake Low Fat Apricot Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make filling:
- Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
- Preheat oven to 400°F.
- Make topping:
- Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
- Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
- Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.
APRICOT & RASPBERRY BUCKLE
Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Lunch, Treat
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
- Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
- Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.
Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium
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