Apricot Cream Cheese Ring Recipes

Steps:

• Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 1/2 tablespoons flour.
• Grease round pan, 9x1 1/2 inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make cuts along edge of dough at 1-inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40 to 50 minutes or until almost double.
• Heat oven to 375°F. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
• In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
• Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
• For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
• In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
• In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Steps:

• In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
• Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Steps:

• Measure carefully, placing all ingredients except cream cheese, 1 ½ tablespoons flour, preserves, the beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 ½ tablespoons flour.Grease round pan, 9 X 1 ½ inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hand over edge of pan. Spread cream cheese mixture over dough in pan spoon apricot preserves onto cream cheese mixture. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of dough strips and fold over cream cheese mixture. Cover and let rise in warm place 40 to 50 minutes or until almost double.Heat oven to 375°. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.1 serving: 200 calories (55 calories from fat) 6g fat (2g saturated) 0mg cholesterol 190mg sodium 34g carbohydrate (1g dietary fiber) 4g protein.ShapingPlace dough in pan, letting the side of dough hang over edge of pan. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of strips of dough and fold over cream cheese mixture.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Measure carefully, placing all ingredients except cream cheese, 1 ½ tablespoons flour, preserves, the beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 ½ tablespoons flour.Grease round pan, 9 X 1 ½ inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hand over edge of pan. Spread cream cheese mixture over dough in pan spoon apricot preserves onto cream cheese mixture. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of dough strips and fold over cream cheese mixture. Cover and let rise in warm place 40 to 50 minutes or until almost double.Heat oven to 375°. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.1 serving: 200 calories (55 calories from fat) 6g fat (2g saturated) 0mg cholesterol 190mg sodium 34g carbohydrate (1g dietary fiber) 4g protein.ShapingPlace dough in pan, letting the side of dough hang over edge of pan. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of strips of dough and fold over cream cheese mixture.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan. Fold down edges; pricking with fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool.
• In a 1-quart saucepan, bring 1 1/2 cups water to a boil. Add apricots. Simmer 10 minutes uncovered; drain and cool. Drain pineapple well, reserving 1/3 c of liquid. Blend cream cheese with sugar and ginger. Spread on crust.
• Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.

Steps:

• Soften creamed cheese.
• Add apricot preserve. Add scallions. Mix in minced garlic. Add cooked and crumbled bacon or bacon bits.
• If using, add chopped red bell pepper for color.

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

Steps:

• In large skillet, heat olive oil, All Seasoning and white pepper.
• Add sliced onion and green pepper strips, sauté, turning constantly; lift out, drain on paper towels.
• Keep warm.
• Add the Philly cheese steaks on medium high heat, stirring to separate and slightly brown.
• Add apricot preserves and mix in while stirring.
• Spread margarine or butter on hoagie rolls or toast.
• Pile cooked pepper strips and onions on rolls, tortillas or toast.
• Add cheese slices.
• Pile the Philly cheese steaks on top.
• Pass the sour cream for a dollop on top of the steaks.
• Note: Usually there is 12 paper-thin steaks to a box. The steaks will cook very fast.
• Do not overcook the meat.
• •A Variation: Use crushed pineapple with sour cream or cream cheese served on top of the meat. Apricot and pineapple preserves can be purchased sugar free.