Apricotbrandy Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

Steps:

• In a shaker, pour apricot brandy, lemon juice and Triple Sec.
• Fill in with orange juice (until half the shaker or the quantity you want) and add ice cubes. Shake.
• Pour in a highball glass.
• Optional: Add 1 teaspoon grenadine.

Steps:

• Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes.
• Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags.
• Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency.

Steps:

• In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool., Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight., For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately.