Silky Apricot Butter Food

APRICOT BUTTER

Steps:

• Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

SILKY APRICOT BUTTER

Steps:

• In a large stainless steel saucepan, combine apricots and water. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
• Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquify. Measure 6 cups of apricot puree.
• In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
• Prepare canner, jars and lids.
• Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
• Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.

FRESH APRICOT PRALINE BUTTER

Steps:

• Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
• Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
• Bring mixture to a boil, and boil without stirring 3-5 minutes.
• Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
• Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).

SILKY APRICOT CHEESE DIP

Steps:

• In a small bowl, mix the apricot preserves and brandy together, then set aside.
• Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth.
• Add the apricot-brandy mixture and blend well.
• Fold in the almonds.
• Cover and chill.
• SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.

APRICOT HONEY BUTTER

Steps:

• Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
• Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
• Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
• CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
• Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
• Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
• Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

APRICOT BUTTER CAKE

Steps:

• Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
• Cream butter and gradually add sugar until creamed well together.
• Add 3 unbeaten eggs, one at a time, and beat well after each.
• Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
• Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
• Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
• Bake at 375 degrees for 35 to 40 minutes.
• Cool and frost with your favorite cream cheese icing *optional*.