Apricot Cheese Bread Food

APRICOT NUT BREAD

Steps:

• In a small saucepan, cook the apricots in water until soft; drain.
• Preheat oven to 350 degrees.
• Generously grease and lightly flour two 7x3x2-inch loaf pans.
• In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
• Stir in butter, milk, orange juice, and egg; mix well.
• Fold in dried apricots, nuts, and orange peel.
• Spoon into prepared pans.
• Bake 55 minutes or until a toothpick inserted in center comes out clean.
• Cool on rack 15 minutes.
• Remove from pan.
• Cool completely.

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.

YUMMY APRICOT PECAN BREAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

HOMEMADE EASY APRICOT BREAD

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
• In a medium bowl whisk together the sugars, flour, baking powder and salt
• In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!

MELTING CHEESE WITH POPPY & APRICOT BREAD WREATH

Steps:

• Tip the bread mix into a food processor, add the walnuts and whizz until fully incorporated. Transfer to a bowl and stir in the apricots and most of the poppy seeds. Warm the milk to hand temperature, then stir into the flour mix with a wooden spoon. Knead in the bowl until smooth. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr.
• Find a heatproof dish the same size or a bit bigger than your cheese box. Sit it in the middle of a big baking tray.
• Shape the risen dough into a long, thin log that will wrap around the dish on the sheet, like a wreath. Press the ends together, loosely cover with oiled cling film and leave to rise for 20-30 mins.
• Heat oven to 180C/160C fan/gas 4. Brush the egg all over the loaf, then sprinkle with the remaining poppy seeds. Using kitchen scissors, randomly snip into the dough, to give a spiky finish. Bake for 35-40 mins until golden and crusty, and the bottom sounds hollow when you tap it. Remove the dish from the middle.
• To serve, unwrap the cheese and put it back into the box. Stab a few times, add the wine and tie kitchen string around the box to secure it in case the glue comes undone. Sit the cheese in the middle of the bread, without its lid, and bake for 10-15 mins until molten. Serve straight away and, if you like, pop another cheese in the oven so you can finish off the bread when the first cheese box is wiped clean.

APRICOT COTTAGE CHEESE BRAN BREAD

Steps:

• In medium bowl mix the wet ingredients together. Set aside.
• In large mixing bowl mix the dry ingredients together.
• Add the wet ingredients into the dry. Fold in gently.
• Add the vanilla and fold in gently.
• Preheat oven 375°F.
• Spray Pam in glass baking pan or bread pan.
• Gently pour and spread into pan.
• You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
• Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
• Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
• Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

APRICOT CHEESE SPREAD

Steps:

• Beat all together and serve with Town House Bistro corn bread crackers.

APRICOT-CREAM CHEESE BRAID

Steps:

• To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
• To prepare filling; combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
• Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion "jellyroll fashion"; pinch seam and ends to seal.
• Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size.
• Preheat oven to 375 degrees. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 degrees for 15 minutes or until lightly browned Repeat procedure for remaining loaves. Cool loaves slightly.
• To prepare glaze, combine powdered sugar , milk and 1tsp. vanilla extract, stirring with a whisk. Drizzle warm loaves with glaze.