Posts Tagged ‘apricots’

Apricot Salad

2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.

When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.

Recipe found here: Apricot Salad

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Spiced Apricots

Spiced Apricots

1 can (15 ounces) apricot halves
2 tablespoons cider vinegar
6 whole allspice
1 cinnamon stick (3 inches)

Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold. Yield: 2 servings.

Recipe found here: Spiced Apricots

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apricot bars

Apricot Bars

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter
1 egg
1 tablespoon milk
1 cup apricot preserves

1 egg, lightly beaten
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups flaked coconut

In a large bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into flour mixture.

Spread in a greased 9-in. square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablespoonfuls over apricot layer. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack; cut into small bars. Yield: 2 to 2-1/2 dozen.

Recipe found here: Apricot Bars

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