Apricot Preserve Nut Bread Food

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.

GOLDEN APRICOT NUT BREAD

Steps:

• Heat the oven to 325 F (165 C/Gas 3).
• Generously grease and flour a 9-by-5-by-3-inch loaf pan or line it with parchment paper and grease the paper.
• Pour the 3/4 cup of boiling water over apricots; let stand 15 minutes.
• In a medium bowl combine the all-purpose flour, baking powder, and salt. Stir with a spoon or whisk to blend thoroughly. Set aside.
• In a mixing bowl with an electric mixer, beat the butter, sugar, eggs and corn syrup together until smooth and well blended. Stir in chopped apricots with water in which they were soaked and then add the chopped nuts.
• Gradually stir the dry ingredients into the wet mixture; stir until blended.
• Spoon the batter into prepared pan.
• Bake in the preheated oven for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until wooden pick inserted in center of the loaf comes out clean.
• Cool the apricot bread in the pan for 10 minutes.
• Run a knife all around the edge of the pan and then carefully turn the bread out. If the pan was lined with parchment paper, lift it out with the ends of the paper and carefully peel the paper off. Cool the bread completely on a rack. Slice to serve.
• Makes one large loaf of apricot nut bread. Tips and Variations

APRICOT BREAD

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.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

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.

APRICOT BANANA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

APRICOT PRESERVES

Steps:

• Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
• Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
• Season them with a pinch of salt and a squeeze of lemon.
• Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
• Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
• In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
• Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
• Bottle and process for 7 minutes.
• Enjoy.

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. 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 the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

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.

APRICOT GRAPE-NUTS BREAD

Steps:

• Preheat oven to 350°F.
• Soak apricots in boiling water.
• Pour yogurt over cereal to soak while mixing other ingredients.
• Sift flours with baking powder, baking soda, salt, and sugar.
• Add egg, oil, and honey to cereal mixture and mix well.
• Then add flour mixture and stir only enough to dampen flour.
• Drain apricots. Chop finely and stir into batter.
• Pour into greased 8 x 4 inch loaf pan.
• Bake at for about 50-60 minutes or until cake tester comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan and finish cooling on rack.
• Wrap in wax paper and store several hours or overnight before slicing.

HAM, BRIE, AND APRICOT PRESERVE OMELETTE

Steps:

• In a bowl, scramble up one jumbo egg with some a little almond milk and salt/pepper to taste. Also, cut some thin pieces of triple creme brie, about 1/8" x 1" pieces. Enough to go about 80% the length of the omelette.
• Fry some thinly sliced ham (I used store brand sandwich meat, Black Forest Ham because it was what I had). Set ham aside.
• With skillet on medium heat, soak a paper towel with olive oil and wipe the surface of the skillet.
• Pour egg into skillet.
• Almost immediately lay the cheese, then ham, then a thin layer of apricot preserves.
• Do not cook all the way through (this will ensure that the egg doesn't get too crispy to fold). Fold into omelette, and leave just long enough for the cheese to start to melt.
• Serve with bacon, of course.

APRICOT SORBET

Steps:

• Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
• Add apricots, and bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
• Place apricot mixture and vanilla in a blender; process until smooth, and chill.
• Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
• Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

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 NUT BREAD (ABM)

Steps:

• Put all of the ingredients, except the apricots and pecans, in the bread machine in the order listed by the manufacturer.
• Choose the fruit and nut setting if you have it. Start the machine.
• Add the apricots and pecans when the machine beeps, about 12 minutes after starting.

APRICOT WALNUT LOAF

Steps:

• Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
• At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
• Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
• At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.