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.

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

APRICOT PECAN THYME CRISPS

Steps:

• Heat oven to 350° F.
• Spray 4 mini loaf pans with baking spray. Set aside.
• Combine milk and vinegar and allow to stand 10 minutes to thicken.
• In a large mixing bowl, combine flour, brown sugar, baking soda, salt and pepper. Remove a couple tablespoons of flour mixture and in a separate bowl toss that with the dried fruit to coat the fruit. (This keeps the fruit from sinking in the batter).
• Pour sour milk and molasses into flour mixture. Add nuts, seeds, thyme, and fruit. Stir gently to mix, you just want ingredients combined.
• Divide batter between prepared pans, filling 3/4 full. Bake for 25-30 minutes, until golden brown and toothpick inserted near center of loaf comes out clean. Remove from oven and set pans on a cooling rack for 10 minutes. After 10 minutes, turn the loaves out of pans onto the cooling rack to cool completely. At this point the loaf may be wrapped tightly and frozen.
• If baking crackers on mixing day, before slicing, put loaf in freezer for an hour or two. The firmer the loaf, the easier to slice. However, you don't want to slice a frozen loaf (ouch!).
• For the "second bake" to crisp the crackers, heat oven to 300° F. With a serrated knife, slice thin pieces, approximately 1/8-inch. Place on baking sheet, bake 30 minutes or until dry. The crisps will continue to "crisp" after removal from oven. Cool thoroughly and store in airtight container.

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.

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 PECAN FLATBREAD

Steps:

• Pre- Heat Oven to 375 - Take rolls out of can, Unroll , But Do Not Separate, like you would to make into Rolls, Press into a Rectangular Crust on the Baking sheet. - In a Bowl mix the jam with the Butter, and spread over the crust, Sprinkle the Pecans and gorgonzola all over the top.
• Bake for 13 minutes Or Untill Crust is a Golden Brown - Take out of Oven and Sprinkle with Thyme - cut into Squares Or Strips .

PHYLLO PECAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
• Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.

APRICOT AND PECAN TURKEY STUFFING

Steps:

• Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
• Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
• Bake in the preheated oven until heated through, 20 to 25 minutes.