Apricot Cream Filled Waffles Food
APRICOT-CREAM CHEESE POUND CAKE
Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.
Provided by My Food and Family
Categories Dairy
Time 2h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
- Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
APRICOT WAFFLES
A quick recipe that makes any breakfast special. Also nice as an evening snack or dessert (with a scoop of vanilla ice cream). Traditionally served with a sprinkling of powdered-sugar, brown sugar or whipped cream. Preparation time includes soaking time for the apricots.
Provided by FlemishMinx
Categories Breakfast
Time 30m
Yield 4 waffles
Number Of Ingredients 7
Steps:
- Soak the dried apricots in warm water for 15 minutes, then drain and pat dry.
- Cut in small pieces.
- Beat or whisk the butter, sugar and eggs together.
- Sift the flour and the baking powder together.
- Add the flour,the cream and the apricot pieces to the butter mixture.
- Stir till everything is well incorporated.
- Bake in an oiled waffle iron according to manufacturer's directions.
- Serve warm!
Nutrition Facts : Calories 396, Fat 27.1, SaturatedFat 16.1, Cholesterol 179.8, Sodium 244, Carbohydrate 32.8, Fiber 1.4, Sugar 11.9, Protein 6.7
APRICOT CREAM CAKE
Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.
Provided by Loriell
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
- Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
- Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Nutrition Facts : Calories 551, Fat 24.4, SaturatedFat 9.6, Cholesterol 96.6, Sodium 460.3, Carbohydrate 81.7, Fiber 0.7, Sugar 48.8, Protein 5
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