Yummy Apricot Pecan Bread Food

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 PECAN BREAD

Steps:

• Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
• Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

PECAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.

APRICOT PECAN EGGNOG BREAD

Steps:

• In a large mixing bowl, beat together butter, Splenda and eggs.
• Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
• Fold in apricots and pecans by hand.
• Spoon into 3 greased tiny loaf pans.
• Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.

CRANBERRY APRICOT PECAN STRUDEL

Steps:

• In a large heavy skillet melt 2 tablespoons of the butter over moderately high heat until the foam subsides and in it sauté the apples, peeled and grated coarse, stirring, for 5 minutes. Stir in the cranberries and the sugar and cook the mixture over moderate heat, stirring, for 5 minutes, or until the cranberries burst. Stir in the apricots, the pecans, and the cinnamon and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• Preheat oven to 425°F. In a small saucepan melt the remaining 6 tablespoon butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
• Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving in a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve strudel warm, cut into 1-inch slices with a serrated knife, with the ice cream.

APRICOT-PECAN SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

APRICOT ORANGE CRANBERRY BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.