Apricot Cream Biscuits Food
APRICOT CREAM BISCUITS
Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. -Betty Saint Turner, Attalla, Alabama
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine baking mix and orange zest. Stir in cream just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1-1/4-in.-wide and 1/4-in.-deep indentation in the center of each biscuit. , In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar. , Bake at 400° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 218 calories, Fat 13g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT-FILLED COOKIES
The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT ANZAC BISCUITS
Makes around 15 to 20 biscuits depending on size the balls are rolled.
Provided by theswiftenator
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 31m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
- Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
- Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
- Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
- Form dough into small balls and place on prepared baking sheet; flatten slightly.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 28.7 g, Fat 10.9 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 186.7 mg, Sugar 12.8 g
REALLY EASY APRICOT & AMARETTI CREAM
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Snack, Treat
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
- Whisk the mascarpone and custard together until completely blended.
- Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
APRICOT CREAM MOUSSE
I love to make desserts with fruit. This recipe won first prize in a competition sponsored by Nestle and a local radio station. Perfect for a summer evening.Save 6 apricots halves for decoration. Ladyfingers are what we call boudoir biscuits in South Africa.
Provided by muffin207
Categories Dessert
Time 12h45m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Line a loaf tine with cling wrap.
- combine condensed milk and lemon juice.
- Add apricot puree and lightly fold in the whipped cream.
- Layer ladyfingers on the bottom of the loaf tin and spread with a layer of mousse.
- Repeat twice more ending with ladyfingers.
- chill for at least 12hrs before serving .
- Turn out and decorate with cream,mint leaves and apricot halves.
Nutrition Facts : Calories 441.6, Fat 18.2, SaturatedFat 10.7, Cholesterol 171.7, Sodium 124.4, Carbohydrate 63.7, Fiber 2, Sugar 50.4, Protein 8.4
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