Apricotandorangesmoothie Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
• In a food processor, combine the scone mix and butter. Pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and add the apricots, salami, and thyme. Add the buttermilk and mix until a sticky dough forms. Place 1/3 cupfuls of the dough onto the prepared baking sheet. Bake until the tops start to brown slightly, 16 to 18 minutes. Transfer to a wire rack to cool, about 20 minutes.

Steps:

• Put quartered apricots in a small bowl & pour boiling water over them, before covering them & leaving to soak overnight.
• In the morning, put the apricots & the water into a food processor or blender & process until pureed.
• Add orange juice to the mixture & process until combined.
• Pour into two tall glasses & top each with 1 tablespoon of yogurt & a sprinkling of brown sugar.

Steps:

• Blend raspberries, yogurt, ice, apricot, honey, flax seeds, and lemon juice together in a blender until smooth.

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
• Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
• Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
• Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

Steps:

• Place all ingredients into a blender and blend at high speed till creamy smooth

Steps:

• Place the water and the sugar in a small saucepan over medium-high heat and bring to a boil, stirring all the while. When the sugar has dissolved, add the apricots, return to the boil, and reduce the heat so the liquid is simmering gently. Simmer the apricots just until they begin to turn tender, about 5 minutes. Remove from the heat and cool completely.
• Puree the apricots and their poaching liquid in a food processor until smooth. Strain the mixture if you like, though it isn't necessary. Chill the mixture in an airtight container in the refrigerator for at least one hour and up to 24 hours.
• Just before freezing, whisk in the lemon juice. Freeze according to the ice cream freezer manufacturer's instructions.