APRICOT TEA BREAD
I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
BREAD DRESSING WITH DRIED APRICOTS, PISTACHIOS, AND MINT
Categories Fruit Nut Side Bake Thanksgiving Stuffing/Dressing Apricot Mint Pistachio Fall Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Bake dressing uncovered until heated through and browned on top, about 40 minutes.
APRICOT, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
APRICOT & PISTACHIO FRANGIPANE TART
Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 12
Steps:
- First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.
- Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry - you will need to work quite quickly when it comes up to room temperature. Don't worry if it tears or breaks, just patch it up - it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.
- To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.
Nutrition Facts : Calories 555 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein
APRICOT & PISTACHIO FRANGIPANE BLONDIES
Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
- In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
- Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.
Nutrition Facts : Calories 330 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein
PORK, APRICOT & PISTACHIO PIES
Individual puff pastry savoury pies best enjoyed alfresco. The filling has contrasting flavours and textures- serve with your favourite pickle
Provided by Cassie Best
Categories Snack
Time 1h25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 6 holes of a muffin tin with strips of baking parchment (these will help you to lift out the pies once cooked). Set aside a quarter of the pastry and roll out the remaining pastry on a floured surface to the thickness of a 20p coin. Cut out 6 x 8cm circles and use to line the muffin tin holes, leaving a little overhanging the top edge.
- Put the pork in a bowl, add the remaining ingredients, except the egg, and season. Mix by hand until combined, then pack the meat firmly into the cases.
- Roll out the remaining pastry to the same thickness. Cut into 0.5cm strips and create a lattice pattern on top of the pies. Trim off any excess. Brush the inside edge of each pie with egg, then roll up the overhanging pastry (from step 1) to stick the layers together. Can be covered with cling film and chilled for up to 2 days.
- Brush pies with egg and bake for 45 mins until golden. Cool and eat with pickle.
Nutrition Facts : Calories 567 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
APRICOT PISTACHIO TART
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-by-17-inch tart
Number Of Ingredients 13
Steps:
- Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
- On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
- Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
- Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
- Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.
APRICOT & PISTACHIO STUFFING
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h5m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
- Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
- Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
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- Put the dried fruit and sugar in a bowl and pour over the hot tea. Leave it overnight to soak up the tea, but I didn't have time, so mine got 2 hours and was still pretty wet.
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