136 apricot cool Recipes

sugar, egg, evaporated milk + 1/4 cup water ( or 1/2 cup milk), melted lard or crisco. cool. (not hot ), flour, baking powder, filling: 1 lb prunes, sugar to sweeten, filling : solo canned apricot filling or any variety of choice

flour, baking soda, salt, ground cinnamon, unsalted butter, melted and cooled slightly, light brown sugar , firmly packed, granulated sugar, eggs, vanilla extract, old fashioned oats (not instant ), dried apricot , cut into raisin-size pieces, unsalted pistachio nuts, chopped

water, extra-virgin olive oil, cinnamon sticks, halved, ground cumin, coarse salt, chopped dried apricot, two 10-oz boxes couscous (about 3 1/4 cups), dried currant, shelled natural pistachios, toasted lightly, cooled, and chopped coarse, chopped fresh mint leaves

cool whip (frozen is fine ), orange juice concentrate (frozen is fine but use a good name brand so it isn tsp too sour), peach schnapps (apricot nectar or water for virgin version), crushed ice

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

hazelnuts (2 1/2 oz, toasted and peeled ), sliced almonds (2 oz, natural or blanched ), sugar, egg whites, at room temperature, granulated sugar, milk, divided, cornstarch, granulated sugar, egg yolks, unsalted butter (2 sticks, at cool room temperature, cut into small pieces), kirsch or 2 tbsp cognac or 2 tbsp golden rum, warm apricot jam or 1/4 cup apricot glaze, faux fondant (see recipe below ), bittersweet chocolate, melted, sliced almonds, toasted (for garnish ), sugar , sifted, warm water, warm water, light corn syrup

very large sweet peaches, tart shell , prebaked and cooled, apricot glaze, apricot preserves, grand marnier

flour, salt, baking soda, ground nutmeg, sugar, melted unsalted butter, and cooled to room temperature, eggs, at room temperature, lightly beaten, cognac or 2/3 cup bourbon or 2/3 cup whiskey, persimmons, pureed (from about 4 squishy-soft hachiya persimmons), walnuts or 2 cups pecans, toasted and chopped, raisins (such as apricots, cranberries, or dates) or 2 cups diced dried fruits (such as apricots, cranberries, or dates)

all-purpose flour, sugar, baking powder, salt, cold unsalted butter, cut into small pieces, whole large egg, lightly beaten, whole milk, vanilla extract, almond extract, whole almonds with skins (5 and 1/2 oz), toasted and cooled, dried apricots (6 oz), quartered, egg yolk beaten with 1 tbsp water for egg wash, parchment paper

two 1-lb containers of plain yogurt, sugar, vanilla, dried apricots, light brown sugar, melted butter for brushing the crepes, all-purpose flour, sugar, milk, eggs, unsalted butter, melted and cooled, poppy seeds, freshly grated lemon zest, salt, melted unsalted butter for brushing the pan, crepe batter

french bread (2-1/2 x 4-1/2 x 1 inch thick), apricot preserves, eggs, milk, cinnamon, nutmeg, coconut flakes, vegetable oil, brown sugar, salted sweet creamy butter, rum, orange juice, cool whip (or whipped cream)

all purpose flour, baking soda, ground ginger, ground cinnamon, salt, unsalted butter, melted, cooled slightly, light brown sugar, mild-flavored (light) molasses, eggs, water, chopped crystallized ginger (about 3 1/2 oz), dried fig , apricot and cherry compote, sweetened whipped cream

vegetable spray, sugar, dark corn syrup, warm water, hazelnuts, lightly toasted and cooled, granulated sugar, egg yolks, sweet marsala wine, hazelnut liqueur (recommended : frangelico), pure vanilla extract, heavy cream , whipped, chopped dried apricots, water, sugar, dark rum, fresh lemon juice, heavy cream, sugar, unsalted butter, unsweetened chocolate, chopped, dark corn syrup, pure vanilla extract

apricot preserves, mandarin oranges, cold milk, frozen puff pastry, thawed, kiwi, peeled, sliced and halfed, jell-o vanilla flavor instant pudding, quartered strawberries, thawed cool whip whipped topping, water

cool whip, thawed, orange jell-o, mandarin oranges, drained, crushed pineapple, apricot nectar, maraschino cherries, drained, chopped nuts

hazelnuts, toasted, husked, cooled, cake flour, baking powder, salt, eggs, separated, sugar, vanilla extract, unsalted butter, melted, cooled slightly, cornstarch, whole milk, egg yolks, hazelnuts, toasted, husked, cooled , plus 12 whole nuts, toasted, husked, powdered sugar, vanilla extract, unsalted butter, cut into 16 pieces, room temperature, apricot preserves, dried apricots , cut into slivers

all-purpose flour, salt, egg, egg yolk, milk mixed with, water, unsalted butter, melted and cooled, crepes suzette sauce, unsalted butter, sugar, grated zest and juice of 2 oranges, cointreau , grand marnier, or apricot brandy, finish, sugar, cointreau , grand marnier, or apricot brandy, dark rum

layer size) yellow cake mix, flaked coconut, strawberry jam, tub(8 oz) cool whip whipped topping ,thawed, apricot jam, sliced fresh strawberries, canned apricot halves,drained, fresh mint leaves