Apricot Nut Spread Food

APRICOT WALNUT STRUDEL BITES

Steps:

• BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
• HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
• SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
• BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

APRICOT-NUT SPREAD

Steps:

• Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. , In a blender, combine apricots and reserved liquid ; process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.

APRICOT SPREAD

Steps:

• Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
• Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
• Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
• Serve at room temperature or chilled.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

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-NUT SPREAD

Steps:

• Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.

APRICOT-NUT WHITE FUDGE

Steps:

• Line a 9-in. square pan with aluminum foil, letting ends extend over sides by 1 in. Coat with cooking spray; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Gradually add the white chocolate. Beat in the vanilla. Fold in nuts and apricots. , Spread into prepared pan. Cover and refrigerate for 8 hours or overnight. Using foil, lift fudge from pan; cut into 1-in. squares.

APRICOT SPREAD

Steps:

• In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.

APRICOT NUT BREAD

Steps:

• In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest. , Transfer to an 8x4-in. loaf pan coated with cooking spray. 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 pan to a wire rack., For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.

DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
• Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.

LAYERED APRICOT NUT COOKIES

Steps:

• Separate egg yolks from egg whites setting aside both.
• Dissolve dry yeast in 1/4 cup warm water.
• Work together flour and butter with a pastry cutter until the mixture resembles course meal.
• Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
• Divide dough into 3 portions, one slightly larger for bottom crust.
• Cover& let sit in a draft free place to raise for 1/2 hour.
• Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
• Mix well and reserve 1/2 cup of the nut mixture for the topping.
• Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
• Place the dough in the bottom of the sheet pan and cover with the nut mixture.
• Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
• Evenly spread 2 jars of apricot filling on the second layer of dough.
• Roll third crust and place on top of the apricot layer.
• Score the top layer of the dough into 1 1/2 inch squares.
• Bake 350°F for 35 minutes and let cool on baking rack.
• Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
• Add almond extract and combine well.
• Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
• Sprinkle with reserved nut mixture.
• Bake at 325°F for 15 minutes and let cool.
• Store covered in the refrigerator, slicing into squares before serving.

APRICOT-NUT SPREAD

Steps:

• Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.

APRICOT WALNUT BARS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
• Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
• Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
• Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.

APRICOT PRESERVE NUT BREAD

Steps:

• Sift dry ingredients into a large mixing bowl.
• Add nuts, shortening, egg, preserves, and juice.
• Stir until mixture is dampened, but not smooth.
• Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.

APRICOT NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a non-stick 9 by 5 inch loaf pan with non-stick cooking spray.
• Measure all ingredients into a large mixer bowl.
• Beat on medium speed for 30 seconds, scrape sides and bottom of bowl.
• Pour into pan and bake in preheated oven for 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
• Allow to cool in pan for 5 minutes; turn out and cool thoroughly.
• Slice into 16 even slices.