APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT BUTTER COOKIES
Enjoy these delicious cookies topped with dried apricots - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g
APRICOT BUTTER
Steps:
- Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
APRICOT CREAM CHEESE THUMBPRINTS
These always look so pretty on the cookie plates I give for Christmas.
Provided by Mellan
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h30m
Yield 84
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
- Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 11.8 g, Cholesterol 16.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 5.7 g
APRICOT JELLO FLUFF
I know that this sounds weird, but it really is an amazing desert! It's great at potlucks and such.
Provided by swimmer175
Categories Dessert
Time 35m
Yield 15 , 15 serving(s)
Number Of Ingredients 6
Steps:
- Mix jello, pineapple, and sugar together and boil until dissolved.
- let sit, when partly set whip until foamy.
- beat until smooth, then add in cream cheese and milk, stir until thouroughly blended.
- Add in cool whip.
- Enjoy! :).
Nutrition Facts : Calories 180.4, Fat 9.9, SaturatedFat 7.2, Cholesterol 17.3, Sodium 61.3, Carbohydrate 20.6, Fiber 0.3, Sugar 16.1, Protein 3.7
APRICOT BUTTER COOKIES
Categories Cookies Rum Fruit Bake Dried Fruit Apricot Edible Gift Gourmet
Yield Makes about 2 1/2 dozen cookies
Number Of Ingredients 12
Steps:
- Simmer apricots, water, and 1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Purée in a food processor or blender until smooth (use caution when blending hot liquids).
- Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.
- Preheat oven to 350°F.
- Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pureé in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.
- Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips. Let stand until icing is set, about 15 minutes.
- Cooks' note:
- • Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.
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