APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
PEACHES AND CREAM OATMEAL COOKIES
I saw this on Sunny Anderson's "Cooking For Real" on FoodNetwork. I wanted to make them to bring to a 4th of July BBQ, but didn't get to the store before it closed! I'll update the yumminess factor when I try these. They look fabulous and easy, though. I'm a sucker for cookie recipes!
Provided by jusme
Categories Drop Cookies
Time 22m
Yield 20 cookies, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350* with racks in the upper and lower thirds of the oven.
- In a small bowl mix together flour, baking soda and salt.
- In a mixer, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing.
- Slowly add flour mixture, oats, peaches, walnuts and white chocolate chips. Mix until combined.
- Line two sheet pans with parchment paper.
- With wet hands, roll dough into 20 balls. Place evenly apart on the two trays. Press down on dough with palm to make a flat circle.
- Bake 10-12 minutes or until golden brown, and a little tender in the middle.
- Let rest for one minute before transferring to cooling rack.
Nutrition Facts : Calories 833.1, Fat 42.9, SaturatedFat 20.4, Cholesterol 116.9, Sodium 410.3, Carbohydrate 104.3, Fiber 4.6, Sugar 52.5, Protein 13.3
CHOCOLATE CHIP-APRICOT COOKIES
Dried apricots add an alluring surprise to the traditional chocolate chip cookie.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
GRILLED APRICOTS WITH ALMOND CREAM AND FREGOLOTTA
For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It's great over ice cream and Nutella.
Provided by Samin Nosrat
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 6-8 minutes. Let cool; pulse in a food processor until mostly finely ground but there are still bits of almond.
- Mix almonds, flour, sugar, cornmeal, and salt in a large bowl, then add butter and vanilla and almond extracts and work in with your fingers or the handle of a sturdy wooden spoon. Scatter crumble, trying not to break it up too much, on a rimmed baking sheet and bake, tossing halfway through, until golden brown, 20-25 minutes. Let cool.
- Prepare a grill for medium heat. Brush the cut side of each apricot half with oil and grill apricots, cut side down, until lightly charred and juices start to seep out of fruit, 6-8 minutes. Using a metal spatula, carefully turn apricots and grill a minute or so until the other side is lightly charred. Transfer to a plate.
- Using an electric mixer, beat cream in a medium bowl until medium peaks form. Fold in almond extract, if using.
- Divide warm apricots among plates. Spoon some whipped cream on top. Drizzle with honey and scatter fregolotta crumble over.
APRICOTS AND CREME FRAICHE
Apricots are the golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter-anytime you want a bite (or two) of sunshine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Fill each apricot half with a dollop of creme fraiche. Sprinkle with pepper and top with cilantro sprigs.
OATMEAL-APRICOT COOKIES
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
- Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
- Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
APRICOT AND CREAM CHEESE SPREAD
Steps:
- Let cream cheese soften.
- In small mixing bowl, mix preserves, mustard and horseradish together.
- Pour mixture over cream cheese. Spread on your favorite crackers or rye sticks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT CREAM CHEESE BARS
Such a delightful recipe - this is one of my favorite desserts - This is delicious with a warm cup of tea - you can even add some ice cream if you wish!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
- Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
- Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
- Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
- Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
- Bake at 350F for 30 minutes or until top is golden brown.
- Store in airtight container in refrigerator.
APRICOT CAKE
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram
APRICOT CREAM CAKE
Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.
Provided by Loriell
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
- Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
- Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Nutrition Facts : Calories 551, Fat 24.4, SaturatedFat 9.6, Cholesterol 96.6, Sodium 460.3, Carbohydrate 81.7, Fiber 0.7, Sugar 48.8, Protein 5
COFFEE AND CREAM OATMEAL COOKIES
Classic soft and chewy oatmeal cookies with a hint of coffee and cream. The cream component is white chocolate chips. Who knew?! From Bake Your Day. The original recipe called for all white chocolate chips, I have taken the liberty to use half white and half dark chocolate. If you have a food scale, measure the sugars for accuracy.
Provided by Sharon123
Categories Dessert
Time 32m
Yield 18 jumbo cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
- In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
- Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
- Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
- Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
- To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
- For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
- Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.
Nutrition Facts : Calories 291.4, Fat 13.5, SaturatedFat 7.8, Cholesterol 41.4, Sodium 99.9, Carbohydrate 40.2, Fiber 2, Sugar 25.5, Protein 4.2
APRICOT CRESCENTS
Make and share this Apricot Crescents recipe from Food.com.
Provided by Anna P.
Categories Dessert
Time 4h30m
Yield 36 cresents
Number Of Ingredients 9
Steps:
- Combine the flour, sugar, and salt in a bowl.
- Cut in the vegetable shortening until the mixture resembles coarse crumbs.
- With a fork stir in the sour cream and egg until a stiff dough forms.
- Cover and chill for a least 4 hours or overnight.
- Preheat the oven to 350 degrees F.
- Grease 2 baking sheets.
- Divide the dough into 3 pieces.
- On a floured surface, roll out each piece to an 11-inch round.
- Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts.
- Cut each round into 12 wedges.
- Starting at the wide end, roll up each wedge.
- Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes.
- Bake for 25 to 30 minutes, until lightly colored.
- Dust the warm cookies with powdered sugar and transfer to wire racks to cool.
APRICOT-ALMOND CREAM CAKE
Looking to add something special to your usual almond cream cake? Try our Apricot-Almond Cream Cake for a new twist on a family favorite. The apricot addition makes for some very inviting and fruity notes they will want again and again.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h44m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, cook nuts and 3 Tbsp. sugar in nonstick skillet on medium-high heat 5 min. or until sugar is completely dissolved and nuts are evenly coated with sugar glaze, stirring constantly. Spread onto baking sheet sprayed with cooking spray; cool completely.
- Cut apricots in half; discard pits. Cut fruit into thin slices. Reserve a few apricot slices for garnish. Beat cream cheese in medium bowl with mixer until creamy. Add remaining sugar; mix well. Gently stir in COOL WHIP, then remaining sliced apricots.
- Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading 3/4 cup COOL WHIP mixture between each layer.
- Microwave fruit spread in microwaveable bowl on HIGH 20 sec. or until heated through; stir. Drizzle over cake; spread to completely cover top of cake, allowing excess fruit spread to drizzle down side.
- Top cake with remaining COOL WHIP mixture. Garnish with reserved apricot slices. Break candied nuts into small pieces; sprinkle over cake.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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