Apricot Walnut Balls Recipes

Steps:

• 1. Combine apricots and coconut. Add condensed milk, mix well. Stir in walnuts. Chill for 30 minutes [the mixture will be sticky]. Shape into 1 inch balls and roll in confectioners sugar. Cover and refrigerate at least 2 hours before serving. Makes 5-6 dozen.

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnut balls. Bake, uncovered, at 350° for 25 minutes or until a thermometer reads 160°.

Steps:

• In a food processor, puree the water and onion until smooth. Pour into a large mixing bowl. Add remaining ingredients except apricot sauce. Mix until mixture holds together.
• Coat your handxds with nonstick cooking spray. Shape the mixture into 1 inch balls. Place the balls on a baking sheet and bake for 30 minutes at 375*F. Remove from the oven and place in a medium baking dish. Pour apricot sauce over the meatballs and bake an additional 30 minutes. Serve hot!
• Apricot Sauce:.
• In a small pan, combine all the sauce ingredients. Bring to a boil.
• These can be made ahead of time and frozen. Pour the sauce on them when you are ready to bake and serve. You can use the meatballs with spaghetti and tomato sauce too. Try making the balls a little smaller for an appetizer. For a cripier texture, instead of baking them, fry them in a little oil until crispy and golden. They are good this way without the sauce.

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
• Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
• Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
• Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.

Steps:

• Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
• Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.