Apricot Cranberry Walnut Pilaf Food

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

APRICOT, CRANBERRY AND WALNUT PIE

Steps:

• Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
• Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
• Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

CRANBERRY APRICOT PORK ROAST

Steps:

• If using the carrots, place them on the bottom of your slowcooker.
• Next, put the boneless pork roast in the slowcooker.
• In a small bowl, whisk together all remaining ingredients until well-blended.
• Pour sauce mixture over pork.
• Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

BARLEY PILAF WITH FRUITS AND NUTS

Steps:

• In saucepan, heat oil; add onion and cook until softened.
• Add the barley, garlic and cumin; cook stirring about 1 minute.
• Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
• Reduce heat and simmer until barley is tender, 45 - 50 minutes.
• Add almonds and toss to combine.

APRICOT CRANBERRY CAKE

Steps:

• In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.