Apricotfrost Recipes
FRESH APRICOT CRISP
Quick recipe that can use just about any fruit.
Provided by Miriam
Categories Desserts Crisps and Crumbles Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
- Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 52.4 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 115.9 mg, Sugar 35.5 g
APRICOT FIZZ
Provided by Food Network
Time 5m
Yield 1 cocktail
Number Of Ingredients 3
Steps:
- Pour the apricot nectar in a champagne flute and top with Prosecco. Garnish with lime slices if desired.
APRICOT FROST
Yet another frozen dessert recipe from the 1967 Better Homes and Gardens cookbook 'so good with FRUIT.' Preparation time includes neither the time to cool down nor the time to freeze & refreeze.
Provided by Sydney Mike
Categories Frozen Desserts
Time 10m
Yield 2 1/2 quarts, 20 serving(s)
Number Of Ingredients 8
Steps:
- Drain apricots, reserving 1 cup of the syrup.
- In a saucepan, mix gelatin, sugar, syrup & egg yolks.
- Heat, stirring until mixture comes to boil, then remove from heat.
- Run apricots through a sieve [or otherwise mash them properly!], then add them to the gelatin.
- Add lemon juice, then stir in milk & cream.
- Freeze in refrigerator trays of metal baking dish.
- Break into chunks & beat smooth.
- Fold in egg whites, then pour into trays & freeze until firm.
Nutrition Facts : Calories 150.5, Fat 3.8, SaturatedFat 2.1, Cholesterol 38.7, Sodium 45.5, Carbohydrate 28, Fiber 0.7, Sugar 26.5, Protein 2.6
APRICOT FREEZE
Make and share this Apricot Freeze recipe from Food.com.
Provided by Ceezie
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place pear or apricot halves in single layer on a cookie sheet and freeze until hard - about 1 hour. Remove and add apricot preserves or brandy or apricot nectar to a blender and blend until smooth. Empty into a large metal bowl and cover with plastic wrap - freezing for 1 1/2 hours. Scoop into sherbert glasses and garnish with mint.
Nutrition Facts : Calories 100.6, Fat 0.1, Sodium 8.8, Carbohydrate 25.2, Fiber 2.7, Sugar 18.3, Protein 0.6
APRICOT FROSTING
This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
- Reduce speed to medium, and add sugar in 1/2 cup at a time.
- Mix in vanilla and Apricot Whip.
- Use immediately or refrigerate airtight up to 3 days and stir before using.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
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