aki005/Recipes_json_vector_nbarbcone huggingface dataset:
875 Oat-Free and Gluten-Free Granola Bars (Clean Eating) 10 mins 3 mins 2 hrs 13 mins 20 20 bars 1 ¼ cups almonds, divided, 1 ¼ cups sunflower seeds, divided, 2 cups shredded unsweetened coconut, 1 cup diced dried apricots, 1 ½ cups coconut oil, ½ cup honey, ¼ cup ground cinnamon, or as needed, 1 teaspoon vanilla extract, ½ teaspoon salt Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined. Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes. Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute. Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart. Cool until granola has hardened, 2 to 3 hours. Cut into bars. 4.8 https://www.allrecipes.com/recipe/254370/oat-free-and-gluten-free-granola-bars-clean-eating/ /Appetizers and Snacks/Snacks/Kids/Healthy/ Total Fat 32g 40%, Saturated Fat 20g 101%, Sodium 64mg 3%, Total Carbohydrate 18g 7%, Dietary Fiber 5g 16%, Total Sugars 12g, Protein 5g, Vitamin C 0mg 2%, Calcium 49mg 4%, Iron 2mg 8%, Potassium 259mg 6% Prep Time: 10 mins, Cook Time: 3 mins, Additional Time: 2 hrs, Total Time: 2 hrs 13 mins, Servings: 20, Yield: 20 bars
876 Honey Apricot Pork Chops 15 mins 20 mins 35 mins 4 4 servings 4 boneless pork chops, Kosher salt and fresh cracked pepper to taste, 1 tablespoon olive oil, 2 tablespoons honey, 4 fresh apricots, pitted and cut into wedges, 3 cloves garlic, minced, or to taste, 1 teaspoon chopped fresh parsley Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side. Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices. 4.4 https://www.allrecipes.com/recipe/217136/honey-apricot-pork-chops/ /Main Dishes/Pork/Pork Chop Recipes/Pan Fried/ Total Fat 8g 10%, Saturated Fat 2g 10%, Cholesterol 36mg 12%, Sodium 122mg 5%, Total Carbohydrate 13g 5%, Dietary Fiber 1g 3%, Total Sugars 12g, Protein 15g, Vitamin C 5mg 24%, Calcium 21mg 2%, Iron 1mg 4%, Potassium 314mg 7% Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Servings: 4, Yield: 4 servings
878 Apricot Danish Coffee Cake 20 mins 30 mins 50 mins 15 1 10x15 inch jellyroll pan 1 (18.25 ounce) package white cake mix, 3 eggs, 1 ½ cups sour cream, 1 (15 ounce) can apricot halves, drained, 1 tablespoon butter, ½ cup slivered almonds, 1 (8 ounce) package cream cheese, 2 tablespoons milk, ⅔ cup confectioners' sugar, 2 teaspoons water Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix. In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese. In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool. 4.5 https://www.allrecipes.com/recipe/17478/apricot-danish-coffee-cake/ /Desserts/Cakes/Cake Mix Cake Recipes/Coffee Cake/ Total Fat 17g 22%, Saturated Fat 8g 39%, Cholesterol 66mg 22%, Sodium 303mg 13%, Total Carbohydrate 40g 15%, Dietary Fiber 1g 4%, Total Sugars 30g, Protein 6g, Vitamin C 1mg 6%, Calcium 121mg 9%, Iron 1mg 6%, Potassium 170mg 4% Prep Time: 20 mins, Cook Time: 30 mins, Total Time: 50 mins, Servings: 15, Yield: 1 10x15 inch jellyroll pan
879 Apricot Muffins 15 mins 15 mins 30 mins 12 12 muffins 1 cup chopped dried apricots, 1 cup boiling water, 2 cups all-purpose flour, ¾ cup white sugar, 1 teaspoon baking soda, ½ teaspoon salt, ¼ cup melted butter, ¼ cup vegetable oil, 1 cup buttermilk, 1 egg Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack. 4.5 https://www.allrecipes.com/recipe/27294/apricot-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/ Total Fat 9g 12%, Saturated Fat 3g 17%, Cholesterol 27mg 9%, Sodium 258mg 11%, Total Carbohydrate 36g 13%, Dietary Fiber 1g 5%, Total Sugars 19g, Protein 4g, Vitamin C 0mg 2%, Calcium 37mg 3%, Iron 1mg 7%, Potassium 186mg 4% Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 12, Yield: 12 muffins
880 Apricot Pork Chops 5 mins 1 hrs 1 hrs 5 mins 6 6 servings 6 pork chops, 1 (1 ounce) package dry onion soup mix, 10 ounces Russian-style salad dressing, 1 cup apricot preserves Preheat oven to 350 degrees F (175 degrees C). Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together. Pour mixture over chops and bake for 1 hour. 4.3 https://www.allrecipes.com/recipe/21294/apricot-pork-chops/ /Main Dishes/Pork/Pork Chop Recipes/Baked/ Total Fat 19g 24%, Saturated Fat 4g 22%, Cholesterol 37mg 12%, Sodium 894mg 39%, Total Carbohydrate 52g 19%, Dietary Fiber 2g 5%, Total Sugars 33g, Protein 15g, Vitamin C 8mg 38%, Calcium 40mg 3%, Iron 1mg 7%, Potassium 323mg 7% Prep Time: 5 mins, Cook Time: 1 hrs, Total Time: 1 hrs 5 mins, Servings: 6, Yield: 6 servings
882 Apricot Brandy Pound Cake III 30 mins 1 hrs 1 hrs 30 mins 15 1 to 10 - inch tube pan 3 cups sifted all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt, 1 cup sour cream, ½ teaspoon rum flavored extract, 1 teaspoon orange extract, ¼ teaspoon almond extract, ½ teaspoon lemon extract, 1 teaspoon vanilla extract, ½ cup apricot brandy, 1 cup butter, 3 cups white sugar, 6 eggs 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. 4.9 https://www.allrecipes.com/recipe/23732/apricot-brandy-pound-cake-iii/ /Desserts/Specialty Dessert Recipes/Liqueur Dessert Recipes/ Total Fat 18g 23%, Saturated Fat 10g 52%, Cholesterol 114mg 38%, Sodium 222mg 10%, Total Carbohydrate 60g 22%, Dietary Fiber 1g 3%, Total Sugars 40g, Protein 6g, Vitamin C 0mg 1%, Calcium 36mg 3%, Iron 2mg 8%, Potassium 81mg 2% Prep Time: 30 mins, Cook Time: 1 hrs, Total Time: 1 hrs 30 mins, Servings: 15, Yield: 1 to 10 - inch tube pan
883 Moroccan Lamb Stew with Apricots 30 mins 1 hrs 55 mins 2 hrs 25 mins 4 4 servings 2 pounds boneless leg of lamb, cut into 1-inch cubes, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, ½ teaspoon cayenne pepper, ½ teaspoon ground cardamom, ½ teaspoon ground turmeric, 2 teaspoons kosher salt, 2 tablespoons olive oil, 2 cups finely chopped onion, 4 cloves garlic, minced, 1 tablespoon minced fresh ginger root, 2 (3 inch) cinnamon sticks, 2 cups low-sodium chicken stock, 1 cup dried apricots, halved, 2 (3 inch) orange peel strips, 1 tablespoon honey, ¼ cup chopped fresh cilantro, ¼ cup toasted pine nuts Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated. Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes. Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels. Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts. 5 https://www.allrecipes.com/recipe/282831/moroccan-lamb-stew-with-apricots/ /Soups, Stews and Chili Recipes/Stews/Lamb/ Total Fat 25g 32%, Saturated Fat 7g 33%, Cholesterol 126mg 42%, Sodium 1130mg 49%, Total Carbohydrate 41g 15%, Dietary Fiber 7g 26%, Total Sugars 26g, Protein 45g, Vitamin C 22mg 108%, Calcium 117mg 9%, Iron 6mg 32%, Potassium 1113mg 24% Prep Time: 30 mins, Cook Time: 1 hrs 55 mins, Total Time: 2 hrs 25 mins, Servings: 4, Yield: 4 servings
885 Homemade Apricot Jam 10 mins 10 mins 1 day 20 mins 56 7 cups 2 ½ pounds fresh apricots, pitted and finely chopped, ⅓ cup lemon juice, 5 ¾ cups white sugar, ½ teaspoon butter, 1 (1.75 ounce) package powdered fruit pectin Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon. Sterilize jars and lids in boiling water for at least 5 minutes. Pack apricot jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area. 5 https://www.allrecipes.com/recipe/223063/homemade-apricot-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Cholesterol 0mg 0%, Sodium 1mg 0%, Total Carbohydrate 23g 8%, Dietary Fiber 0g 1%, Total Sugars 22g, Protein 0g, Vitamin C 3mg 14%, Calcium 3mg 0%, Iron 0mg 1%, Potassium 55mg 1% Prep Time: 10 mins, Cook Time: 10 mins, Additional Time: 1 day, Total Time: 1 day 20 mins, Servings: 56, Yield: 7 cups
886 Apricot-Glazed Pork Ribs 10 mins 1 hrs 40 mins 9 hrs 50 mins 12 12 servings 3 ½ pounds baby back pork ribs, 1 (16 ounce) jar apricot preserves, ⅓ cup soy sauce, ¼ cup packed light brown sugar, 2 teaspoons garlic powder, aluminum foil, salt and ground black pepper to taste Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil. Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside. Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). 5 https://www.allrecipes.com/recipe/275587/apricot-glazed-pork-ribs/ /Meat and Poultry/Pork/Pork Rib Recipes/Baby Back Ribs/ Total Fat 17g 22%, Saturated Fat 6g 32%, Cholesterol 68mg 23%, Sodium 489mg 21%, Total Carbohydrate 29g 11%, Dietary Fiber 0g 1%, Total Sugars 21g, Protein 15g, Vitamin C 4mg 18%, Calcium 39mg 3%, Iron 1mg 7%, Potassium 238mg 5% Prep Time: 10 mins, Cook Time: 1 hrs 40 mins, Additional Time: 8 hrs, Total Time: 9 hrs 50 mins, Servings: 12, Yield: 12 servings
887 Energy Bars 15 mins 20 mins 1 hrs 35 mins 9 9 bars 2 eggs, 1 large ripe banana, mashed, 1 cup quick-cooking rolled oats, ½ cup unsalted raw sunflower seeds, ½ teaspoon ground cinnamon, ½ cup nonfat dry milk powder, ½ cup chopped pitted dates, ½ cup raisins, ½ cup chopped walnuts, ½ cup chopped dried apricots, ½ cup toasted wheat germ, ⅓ cup pure maple syrup, ¼ cup whole-wheat pastry flour Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store. 4.5 https://www.allrecipes.com/recipe/217069/energy-bars/ /Appetizers and Snacks/Snacks/Granola Bar Recipes/ Total Fat 11g 14%, Saturated Fat 1g 7%, Cholesterol 43mg 14%, Sodium 56mg 2%, Total Carbohydrate 47g 17%, Dietary Fiber 5g 19%, Total Sugars 28g, Protein 11g, Vitamin C 3mg 14%, Calcium 133mg 10%, Iron 3mg 14%, Potassium 599mg 13% Prep Time: 15 mins, Cook Time: 20 mins, Additional Time: 1 hrs, Total Time: 1 hrs 35 mins, Servings: 9, Yield: 9 bars
888 Apricot Chicken with Balsamic Vinegar 25 mins 30 mins 55 mins 8 8 servings 2 tablespoons extra-virgin olive oil, 2 pounds chicken breast tenderloins, cut into bite-size pieces, salt and pepper to taste, 1 large onion, chopped (Optional), ¼ cup balsamic vinegar, or to taste, 20 dried apricots, 1 cup chicken stock, 1 cup apricot preserves, 1 tablespoon chopped fresh thyme, 3 tablespoons chopped fresh flat-leaf parsley (Optional) Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve. 4.1 https://www.allrecipes.com/recipe/166101/apricot-chicken-with-balsamic-vinegar/ /Meat and Poultry/Chicken/Chicken Breast/Healthy Chicken/ Total Fat 6g 8%, Saturated Fat 1g 7%, Cholesterol 65mg 22%, Sodium 164mg 7%, Total Carbohydrate 45g 16%, Dietary Fiber 2g 9%, Total Sugars 33g, Protein 25g, Vitamin C 8mg 38%, Calcium 44mg 3%, Iron 2mg 11%, Potassium 560mg 12% Prep Time: 25 mins, Cook Time: 30 mins, Total Time: 55 mins, Servings: 8, Yield: 8 servings
889 Apricot Cheesecake 40 mins 1 hrs 8 mins 8 hrs 48 mins 12 12 servings 1 ⅓ cups almond flour, 3 tablespoons brown sugar, 2 tablespoons sliced almonds, chopped, 2 tablespoons butter, melted Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper. Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan. Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar. Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more. Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp. 5 https://www.allrecipes.com/recipe/239539/apricot-cheesecake/ /Desserts/Cakes/Cheesecake Recipes/ Total Fat 38g 49%, Saturated Fat 20g 98%, Cholesterol 130mg 43%, Sodium 221mg 10%, Total Carbohydrate 40g 15%, Dietary Fiber 3g 10%, Total Sugars 31g, Protein 11g, Vitamin C 1mg 3%, Calcium 113mg 9%, Iron 2mg 8%, Potassium 369mg 8% Prep Time: 40 mins, Cook Time: 1 hrs 8 mins, Additional Time: 7 hrs, Total Time: 8 hrs 48 mins, Servings: 12, Yield: 12 servings
890 Apricot Noodle Kugel 25 mins 45 mins 1 hrs 10 mins 12 12 servings 1 (8 ounce) package wide egg noodles, ¼ cup butter, softened, 1 (3 ounce) package cream cheese, softened, 3 eggs, beaten, ½ cup white sugar, 1 teaspoon vanilla extract, 1 cup apricot nectar, 1 cup milk, ½ cup golden raisins (Optional), 1 ½ cups cornflake crumbs, ½ cup butter, softened, ¼ cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan. In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture. Bake 45 minutes in the preheated oven, until bubbly and lightly browned. 4.4 https://www.allrecipes.com/recipe/39936/apricot-noodle-kugel/ /Side Dish/ Total Fat 17g 21%, Saturated Fat 10g 49%, Cholesterol 102mg 34%, Sodium 219mg 10%, Total Carbohydrate 46g 17%, Dietary Fiber 1g 4%, Total Sugars 22g, Protein 7g, Vitamin C 3mg 13%, Calcium 53mg 4%, Iron 5mg 25%, Potassium 182mg 4% Prep Time: 25 mins, Cook Time: 45 mins, Total Time: 1 hrs 10 mins, Servings: 12, Yield: 12 servings
891 Great-Grandmother Bubbie's Hamantaschen 20 mins 30 mins 2 hrs 50 mins 36 3 dozen 2 cups pitted prunes, cooked, drained and mashed, 2 cups dried apricots, cooked drained and mashed, 3 eggs, 1 cup white sugar, ½ cup safflower oil, 1 lemon, zested, 1 orange, zested, 4 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1 tablespoon lemon juice, ½ cup chopped walnuts, ⅓ cup white sugar, or to taste Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside. Preheat an oven to 350 degrees F (175 degrees C). Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass. Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies. Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 4.5 https://www.allrecipes.com/recipe/191359/great-grandmother-bubbies-hamantaschen/ /Desserts/Cookies/Fruit Cookie Recipes/Apricot/ Total Fat 5g 6%, Saturated Fat 0g 2%, Cholesterol 16mg 5%, Sodium 34mg 1%, Total Carbohydrate 29g 11%, Dietary Fiber 2g 6%, Total Sugars 15g, Protein 3g, Vitamin C 1mg 5%, Calcium 30mg 2%, Iron 1mg 7%, Potassium 183mg 4% Prep Time: 20 mins, Cook Time: 30 mins, Additional Time: 2 hrs, Total Time: 2 hrs 50 mins, Servings: 36, Yield: 3 dozen