Apricotbreadscrumptious Recipes

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Steps:

• Plump apricots by soaking in warm water, drain and chop.
• Cream sugar, eggs, water and butter. Stir in orange juice.
• Combine flour, baking powder, soda and salt, add to cream mixture and stir to blend.
• Fold in apricots and pecans, mixing well.
• Pour batter into two 8 x 4 inch greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pans. Makes 2 loaves. Delicious!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Put apricots and water in a bowl. Let stand until cool, about 10 minutes.
• Drain apricots; mix soaking water with orange juice.
• Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
• Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
• Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
• Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
• Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

Steps:

• Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.

Steps:

• Preheat oven to 350°F.
• Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
• Add in flour.
• Pat mixture into an 8 by 8" pan.
• Bake 12 minutes or till light golden in color.
• Cool completely on a wire rack.
• Filling: Place apricots in a small saucepan& add just enough water to cover.
• Bring to boiling.
• Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
• Drain apricots, reserving 3 T liquid.
• Chop apricots finely.
• Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
• Bring to boil and boil for 1 minute, stirring.
• Let filling cool 10 minutes& spread over shortbread crust.
• Spread with nuts, if desired.
• Bake 20 minuts.
• Cool completely on wire rack.
• Cut into bars.

Steps:

• Preheat oven to 400 degrees.
• 8 inched square cake pan, ungreased.
• Base: In a medium bowl, mix together flour, baking powder, and salt.
• In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned.
• Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon.
• Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.

Steps:

• Sift dry ingredients into a large mixing bowl.
• Add nuts, shortening, egg, preserves, and juice.
• Stir until mixture is dampened, but not smooth.
• Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.

Steps:

• For compote:
• Cook apricots, sugar, and 1 cup water in a small heavy saucepan over low heat, stirring occasionally, until apricots are plump, soft, and just beginning to break down, about 30 minutes. Transfer compote to a small bowl and let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
• For crumble:
• Preheat oven to 350°F. Combine all ingredients in a large bowl. Rub mixture with your fingertips until butter is completely incorporated and mixture resembles wet sand. Spread out on a rimmed baking sheet.
• Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• For assembly:
• Scoop 2 tablespoons ice cream into each small jar or sturdy glass. Spoon 1 tablespoon apricot compote over ice cream and top with 1 tablespoon crumble. Repeat with remaining ingredients for 6 layers total. Freeze for 30 minutes to set.

Steps:

• Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
• Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
• Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.