formido/recipes-20k huggingface dataset:
apricot raisin coffee cake
i used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer
put water , eggs and oil in bottom of bread machine pan
mix together the whole wheat flour , bread flour , and 4 teaspoons of the grated lemon rind , and add on top of your wet ingredients
on top of the flour mixture , add powdered milk , sugar , salt and yeast
set bread machine to dough cycle
meanwhile , using kitchen shears or a knife , cut up apricots to about the same size as your raisins , then measure them and mix together with the raisins
when dough cycle is complete , take out your dough and divide it into two pieces , one slightly larger than the other
using your fingers or a dough roller , spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish
sprinkle approximately half of the brown sugar over the dough , then top with raisin-apricot mixture
divide the other piece of dough into 24 small balls , then flatten each ball between your hands
place the dough disks on top , distributing them evenly around the dish
sprinkle with the remaining brown sugar , then the remaining 4 teaspoons grated lemon rind
let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes , or until lightly browned on top
cut , eat and enjoy !
apricot raisin jam
blend the ingredients and store covered in the refrigerator
apricot raisin nut swirls
mix powdered milk with warm water and stir in sugar until disolved
sprinkle the yeast over sugar water and allow to sit until bubbly , about 5 minutes
in a large bowl , beat the eggs until lemon colored
add salt , 2 tablespoons melted butter , and 2 cups of flour
stir in yeast mixture and enough flour to make a moderately soft dough
turn onto lightly floured surface and knead for 3 to 5 minutes or until smooth and elastic
shape the dough into a ball and place in a lightly greased bowl , turning once to grease suraface of the dough
cover and let rise in a warm place until double in size , about 1 hour
in a small microwave safe dish , mix the apricots , raisins , and lemon juice
microwave for 30 seconds , cover and allow to cool
punch down dough , turn onto a lightly floured surface , cover and let rest about 10 minutes
mix the 1 1 / 2 tablespoons sugar with nutmeg
roll the dough into a 12x8 inch rectangle
spread dough with remaining 1 / 4 cup melted butter , sprinkle with nutmeg mixture , spread with apricots and raisins , sprinkle with chopped cashews
roll-up jelly roll fashion and slice with bread knife into 7 equal slices
spray a non-stick round 9-inch cake pan with cooking spray
place dough slices in prepared pan , cover and allow to rise about 30 minutes
preheat oven to 375 degrees , place rolls in oven and bake for 20 to 25 minutes or until golden brown
mix the ingredients for glaze and drizzle oven warm rolls , serve immediately
please
apricot raisin sour cream pie
roll out & line a 9" or 10" deep dish pie plate , then chill until filling is ready
put raisins in small bowl & cover with boiling water
set aside to plump for 20 minutes
preheat oven to 400 degrees f
put quartered apricots in saucepan & cover with water
cover pan , bring to boil , then lower heat & simmer 10 minutes
drain apricots & set aside
in mixer bowl , beat together the last 7 ingredients
drain raisins & add both them & apricots to sour cream mixture , stirring well
pour into pie shell & bake in lower 1 / 3 of oven 40-45 minutes or until light golden on edges , & knife inserted 1" from edge comes out clean
cool on wire rack , then serve at room temperature
apricot rice puddings
put the rice in a saucepan and add just enough cold water to cover
bring to a boil , reduce the heat , cover and cook for 15 minutes or until the water has been absorbed and the rice is done
stir the honey and cinnamon in the rice
lightly grease 4 ramekin dishes
put the apricots and ginger in a food processor and process to make a paste divide the paste into 4 equal portions and shape each into a flat round to fit into the circumference of the ramekin dishes
divide half of the rice among the ramekins and place the apricot paste on top
cover the apricot mixture with the remaining rice
carefully cover the ramekins in a steamer and steam for 30 minutues or unitl set
remove the ramkins from the steamer and let stand for 5 minutes
turn the puddings out onto warm serving plates and drizzle with additional honey
serve immediatley or serve cold with ice cream on the side
enjoy !
apricot roasted chicken
preheat oven to 375
place chicken in a 13" x 9" baking dish
set aside
in a small saucepan over medium heat , cook preserves , wine , honey , soy sauce , oil , pepper , ginger , red pepper flakes , and green onion just until bubbly
evenly pour over the chicken pieces
bake for 45-55 minutes or until chicken is no longer pink
apricot roll  waterbul
to make pastry and filling: preheat oven to 475f
on a lightly floured board , roll out pastry to a 14x11-inch rectangle
in a small bowl , combine jam and almonds
spread over pastry , leaving a 1 / 2-inch strip on 1 long side uncovered
brush uncovered pastry strip with egg yolk
beginning with the jam-covered long side , roll up jelly-roll fashion
pinch edge of roll to seal
press ends together to seal
with seam-side down , score top of rolled pastry at 1 / 4 to 1 / 2-inch intervals
rinse a large baking sheet in cold water
place roll on wet baking sheet
bake in center of oven for 30 minutes or until golden brown
to make glaze: in a medium saucepan , combine cornstarch and sugar
gradually stir in orange juice
add orange peel , butter and sherry
place over medium heat
stirring occasionally , bring to a boil
continue stirring until thickened
remove orange peel
brush hot glaze over baked apricot roll
serve warm
apricot rosemary chicken
preheat oven to 350f line a 9x13-inch baking pan with foil , spray with olive oil
in a small bowl , mix the spices and rub over both sides of chicken breasts
place in the prepared pan
pour broth over chicken
bake for 20 minute
in a small bowl , mix preserves and mustard , brush or spoon over chicken and bake an additional 10-15 minute or until done
apricot rosemary jam
in a large bowl , combine apricots , rosemary and sugar
mix well and let sit about 30 minutes until juices form at the bottom of the bowl
transfer the mixture , with juices , to a large pot and heat over medium high
once mixture begins to boil , reduce heat to medium and cook , while stirring often , until apricots are soft and begin to lose their shape , about 30 minutes , or more
add a little water if mixture starts sticking
press apricots through a ricer or fine mesh strainer and return to pot
discard solids
taste for sweetness and add sugar if needed
cook jam a few minutes more to dissolve any added sugar
while still hot , ladle jam into hot , sterilized canning jars , leaving about 1 / 4 inch head space at the top
remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam
top with new , clean lids , close tightly , and let come to room temperature
check seal by pressing down in center of lid , it should not spring up
process any jars that have not sealed in a hot water bath for 15 minutes
retest
have ready seven 8-ounce canning jars with 2-piece lids
immerse the pint jars in the canning kettle
place the rings and lids in a separate small saucepan and cover them with hot water
leave the jars and lids immersed while you cook the jam
apricot rum cake
in a small bowl , combine chopped dried apricots and 1 / 4 c run
let stand 20 minutes
heat oven to 325
generously grease and flour a 10-inch turk's turban mold or tube pan
in a food processor or blender process apricot halves until pureed
stir in dried apricots with rum
in a large bowl , with electric mixer beat butter , sour cream , eggs , vanilla , and sugar until well blended
add flour , salt , baking soda , and apricot puree mixture
beat at low speed just until combined , scraping side of bowl frequently
pour batter into prepared pan
bake 1 1 / 4 hours or until toothpick inserted in center comes out clean
cool in pan 5 minutes
loosen edges , invert and unmold cake onto flameproof plate with rim
in small saucepan , heat apricot preserves
strain and stir in 1 / 4 cup rum
brush apricot glaze over cake every few minutes while it's cooling until all glaze is used
if desired , garnish cake plate with clusters of seedless green grapes and fresh leaves
bring cake to serving cart or side table
in a long handled ladle , gently warm remaining rum until vapors rise
ignite and pour over cake
when flames subside , slice cake and serve
apricot salsa chicken
in a large resealable plastic bag , combine flour , salt , pepper & paprika , mixing well
add chicken , 2-3 at a time , sealing the bag & shaking to coat
in a large skillet , heat oil , then cook chicken over medium heat until browned on each side , then drain oil from skillet
stir in salsa , preserves & nectar , then bring to boil
reduce heat & simmer , uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees f
serve over rice
apricot salsa meatballs
place all ingredients in a large saucepan or crockpot, mix thoroughly with large spoon, simmer 30 minutes stovetop or 2 hours in crockpot on high
apricot sauce
cover the apricots with the apple juice and bring to a full boil
reduce the heat and simmer , covered , 30 minutes
stir the apricots occasionally so they will not stick or burn
let the apricots cool , then strain
reserve the cooking liquid
chop the cooked apricots and set aside
in a 2-quart saucepan combine the orange juice , honey , water , cornstarch , ginger and cinnamon
heat , stirring constantly , until thickened slightly
remove the pan from the heat and add the apricots , their cooking liquid and vermouth
serve hot or well chilled
each tablespoon contains:
cal prot carb fib fat fat chol sodium
apricot sauce for custard
wash and soak the apricots in warm water for 6-8 hours or overnight remove the seeds with a knife
mash a bit and add sugar boil in water till very soft
add lemon juice and chill
serve as a topping on custard and garnish with the nut from the seed chopped
apricot sauce for waffles or pancakes
blend ingredients thoroughly, serve over waffles or pancakes
apricot scones
preheat oven to 425 degrees, grease cookie sheet, mix baking mix , apricots , sugar , whipping cream and egg until dough forms, turn onto surface dusted with baking mix , roll in baking mix to coat, shape into ball , knead 10 times, pat into 8 inch circle on cookie sheet, brush with milk , sprinkle with sugar, cut into 8 wedges, bake 12 minutes or until golden brown , separate carefully, serve warm
apricot shortbread
preheat oven to 350f, 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
apricot shortcake  spc
preheat oven to 180 degrees celsius
mix first 7 ingredients together in a large bowl until combined
spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan
sprinkle over extra oats or sunflower seeds
bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean
remove , stand for 10 minutes , turn onto a wire rack and cool
variation:omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool
apricot snack cake
combine flour and sugar in a mixing bowl, cut in butter to make crumbs, set 3 / 4 cup of crumb mixture aside for topping, add milk , baking powder , vanilla , and egg yolks to mixing bowl, mix well, beat egg whites till soft peaks form, fold into batter, if adding apricots to batter do so now, pour batter into lighty sprayed 9 x 13 pan, evenly sprinkle with apricots, sprinkle with reserved crumbs, bake at 350 for about 45 minutes or until toothpick comes out clean
apricot sorbet
freeze the apricots in a freezer-proof container, place frozen apricots in a blender or food processor, add sugar and lemon juice, cover and process until combined, serve immediately or freeze
apricot spice bread  abm
place the apricots and water in a small saucepan and bring to a boil
remove from the heat and allow to steep for 5 minutes
drain the apricots , reserving the liquid , and spread them out on a double thickness of paper towels
allow the apricots and the liquid to cool to room temperature
finely chop the apricots
measure the reserved cooking liquid and add enough apricot nectar to measure 7 / 8 cup
place all ingredients in machine according to manufacturers directions - except apricots
program the breadmaker for the medium crust mode and whatever setting your machine has for adding things later , and press start
at the end of the mixing cycle and just before the kneading cycle begins , add the chopped apricots
remove bread at the end of the baking cycle promptly
allow to cool on wire rack completely before slicing or wrapping for storage
apricot spice upside down cake
heat oven to 350f grease two 8 x 2-inch swirl cake pans with butter
or , line two 8 x 2-inch round layer-cake pans with foil
butter foil
topping: stir butter , sugar , cinnamon and nutmeg in small bowl until sugar is dissolved
spread over bottoms of pans , dividing equally
arrange can of apricots , cut side down , in each pan
cake: combine cake mix , butter , sour cream , eggs , sugar and reserved syrup in large bowl
on low , beat 1 minute
increase speed to medium
beat 2 minutes
spoon into pans , being careful not to move apricots
bake in 350f oven 45 to 50 minutes , until toothpick tests clean
let cakes cool in pans on racks 3 minutes
run knife around edge of cakes
carefully invert onto serving plate
remove pans
serve slightly warm or at room temperature
apricot squares
preheat oven to 350 degrees f
cream butter , granulated sugar , and vanilla until fluffy
stir in flour until well blended
spread in ungreased 13x9 inch pan
bake 15 minutes
cool completely
spread jam over cooled crust
beat egg whites and almond extract until soft peaks form
gradually add powdered sugar and beat until stiff and glossy
spread over jam
sprinkle with almonds
bake at 350 for 15 to 20 minutes , or until egg whites are set and slightly golden
cool completely
cut into 2 inch squares
apricot streusel bars
heat oven to 350 degrees f
spray a 13x9-inch pan with cooking spray
in medium saucepan , combine apricots and water
simmer , uncovered , over medium-high heat for 25 minutes or until water is absorbed , stirring occasionally
cool
while apricots are simmering , make the crust: place 2 cups flour , walnuts , and and 3 / 4 cup powdered sugar in food processor
process until blended and nuts are finely chopped
add butter
process until mixture resembles coarse crumbs
reserve 1 1 / 2 cups crumb mixture
press remaining mixture in bottom of pan
bake for 12 to 15 minutes , or until lightly browned around edges
while crust is baking , finish making the filling: place cooked apricots in same food processor
add eggs , lemon juice , sugar , 1 / 3 cup flour and salt
process until blended
pour filling over crust
sprinkle reserved 1 1 / 2 cups crumb mixture over the top
return to oven
bake an additional 25 to 30 minutes , or until filling is set and top is light brown
cool in pan on wire rack
cut into bars , and sprinkle with powdered sugar
apricot strudel
preheat oven to 200 degree celcius
grease oven tray
combine apricots , sugar , cinnamon , sultanas and nuts in medium bowl
stack pastry sheets , brushing each lightly with milk as you layer them
spread apricot mix over pastry , leaving a 5cm space at edge of both short sides and 2cm at edge of one long side
fold short sides over
starting from filled long side edge , roll strudel to enclose filling
place seam side down on prepared tray
bush strudel with remaining milk
bake uncovered for about 25 minutes or until lightly browned
dust strudel with icing sugar before serving , warm or cold , with icecream if desired
apricot sunset
shake first six ingredients together, pour into a highball glass, garnish with a cherry and a pineapple wedge
apricot sweet   sour sauce
place all the ingredients in a nonreactive saucepan over medium-high heat, bring to a low boil , reduce heat to low , cover and simmer for 25 minutes, transfer to a blender and blend thoroughly, cool and refrigerate, can keep for 3 weeks
apricot sweet potato bake
preheat oven to 375 degrees f , then grease a shallow 1-quart baking dish
drain sweet potatoes & apricots , but reserve & set aside 1 / 2 cup of juice from each
cut the apricots in half , then place sweet potatoes & apricots in the prepared baking dish & set aside
in a small saucepan , combine sugar , cornstarch , salt & cinnamon , then stir in the reserved juices until smooth
bring to a boil , stirring constantly , then cook & stir for 2 minutes or until thickened
remove from heat & stir in the sherry or oj , raisins & orange zest
pour this mixture over the potato & apricot mixture , then bake , uncovered , for 12 to 15 minutes or until bubbly
apricot sweet potato casserole
grease a 1 to 1 1 / 2 quart baking dish, arrange sweet potatoes in single layer, mix sugar , cornstarch , salt and cinnamon in a 1 quart saucepan, stir in apricot nectar and 1 / 3 cup water, cook and stir on high heat until the mixture comes to a boil, remove from heat and add margarine and apricots, pour evenly over potatoes, sprinkle with pecans, bake uncovered at 375 degrees for 25 to 30 minutes, the casserole will be hot and bubbly
apricot swirl cheesecake  light
preheat the oven to 350f spray a 9-inch springform pan with vegetable spray
make apricot swirl: in small saucepan , combine apricots , water and sugar
bring the mixture to a boil
reduce heat to medium-low and simmer for 12 to 15 minutes or until apricots are tender
in a food processor or blender , pure the mixture until it is smooth
set it aside
make crust: in a bowl , stir together graham crumbs , sugar , water and oil until combined
pat the mixture onto the bottom and side of a prepared pan
make filling: in the clean bowl of a food processor , combine cottage cheese , cream cheese , sour cream , egg , vanilla , lemon rind , lemon juice , 3 / 4 cup sugar and flour
pure until smooth
transfer the mixture to a large bowl and set it aside
in another bowl , beat egg whites with cream of tartar until they are foamy
gradually add 1 / 4 cup sugar , continuing to beat until stiff peaks form
gently fold the egg mixture into the cheese mixture just until combined
pour the mixture into the prepared crust
dollop the pured apricot over the batter and use a butter knife to swirl around
place a pan of hot water on the bottom rack of the oven
bake the cheesecake in the centre of the oven for 50 to 55 minutes or until it is slightly loose at the centre
run a butter knife around the edge of the cake
let it cool on a wire rack until it is room temperature
chill
apricot syrup
puree about 1 / 2 apricots and 1 / 2 water in blender
turn into large saucepan
repeat with second half of apricots and water
add sugar , lemon juice and corn syrup
stir over medium high heat until sugar dissolves and it comes to a boil
boil and stir for 5 minutes
skim
pour into hot sterilized half pint jars to within 1 / 4 inch of the top
place sterilized metal lids on jars and screw metal bands on securely
for added assurance against spoilage , you may choose to process in boiling water bath for 5 minutes
apricot tart
preheat oven to 375-degrees f
combine flour , ground almonds , 3 tablespoons sugar and the salt in a bowl
cut 1 / 2 cup of the butter in small pieces and work it into the dough with two knives or a pastry cutter until dough is crumbly
combine egg yolk , 1 / 2 teaspoon vanilla and 2-3 tablespoons whipping cream
make a well in the center of the flour mixture and pour the egg yolk / whipping cream mixture in , stirring with a fork to blend until dough can be formed into a ball
gather up the ball of dough , on a floured board knead it several times and then wrap it in plastic wrap and refrigerate for at least 30 minutes
roll chilled dough out on a floured board to 3 / 8-inch thickness and press into a 9-inch tart pan , pressing it into the bottom and sides of pan and discard excess dough
chill for 30 minutes
line chilled pan with foil , then fill with pie weights
bake shell for 15 minutes
remove from oven and remove foil and weights
prick bottom of shell with a fork and return to oven and bake for an additional 10 minutes or until shell is light brown
cool on a wire rack
reduce oven temperature to 350-degrees f
arrange apricots halves , pitted side up in the tart shell
combine remaining whipping cream , vanilla , eggs and 1 / 4 cup sugar in a bowl and then pour custard over apricots
dot with remaining butter and sprinkle with remaining sugar
bake for 35-40 minutes or when custard tests done
place tart under broiler for 30 seconds or when top is brown
remove from oven and cool before serving
apricot tart   layered shot
layer all ingredients in a shot glass in order given
the secret is to pour slowly , barely dribble the liqueurs into your glass
start with your first liqueur and pour it into your glass , now take your spoon and place the
apricot tarts
in a small mixing bowl , beat the butter , cream cheese and flour until blended
cover and refrigerate for 1 hour
in a small saucepan , bring apricots and water to a boil
reduce heat
simmer , uncovered , for 5 minutes
drain
add the pecans , sugar , marmalade , cinnamon and cloves
set aside
shape dough into 24 balls
press onto the bottom and up the sides of greased miniature muffins cups
spoon apricot mixture into cups
bake at 350 for 25-30 minutes or until browned
cool for 10 minutes
before removing from pans to cool completely
for topping , in another small mixing bowl , beat cream cheese and butter until smooth
beat in vanilla
gradually beat in confectioners' sugar until smooth
spoon a dollop onto each tart
store in the refrigerator
apricot tea bread
place apricots in a bowl and cover with boiling water
soak for 1 / 2 hour
preheat oven to 350f coat a 9 x 5 inch loaf pan with non-stick cooking spray
drain apricots , reserving 1 / 4 cup of the soaking water
finely chop apricots
set aside
sift together dry ingredients
set aside
cream together the egg , sugar and oil
add flour mixture to egg mixture alternately with orange juice and reserved soaking water
stir in apricots and pecans
spread batter in loaf pan and bake 1-1 1 / 4 hours , or until wooden pick inserted into center of bread comes out clean
turn out onto wire rack and cool
apricot tea delight
advance preparation: combine hot tea , apricot nectar , orange juice , sugar , and lemon juice
chill tea-apricot mixture thoroughly in large pitcher
when chilled carefully pour in ginger ale
serve over ice cubes
apricot tea loaf
soak apricots in hot tea for 1 hour till tea is absorbed, preheat oven to 180 degrees, grease and line loaf pan - 13cms x 25cms, with electric mixer , cream butter and sugar, add egg and beat well, fold in flour and apricots, spoon into prepared pan, bake 40-45 minutes, cool in tin for 5 minutes then turn onto wire rack to cool