Apricot Pecan Thyme Crisps Food

FRESH APRICOT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

MEDITERRANEAN APRICOT PHYLLO BITES

Steps:

• Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

APRICOT-CHOCOLATE PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
• Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
• Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
• Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

APRICOT-PECAN THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

APRICOT CRISP

Steps:

• Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes. , In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots. , Bake 15 minutes or until filling is bubbly and top is golden brown.

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.

APRICOT CRISP

Steps:

• Preheat oven to 375°F.
• Slice apricots in half and discard stone.
• Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
• Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.
• Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.

FRESH APRICOT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
• Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.