136 apricot cool Recipes

apple cider, apricot brandy , to taste, topping, whipped (or cool whip , or ready whip), cinnamon stick, nutmeg (optional)

sliced blanched almonds, toasted and cooled, sugar, matzo cake meal, salt, unsalted butter, melted and cooled slightly, egg, lightly beaten, vanilla extract, almond extract, fruit jam , such as raspberry, strawberry, or apricot

eggs, sugar, brown sugar, oil, apricot preserves, lemon zest, flour, salt, baking powder, granny smith apples, peeled grated, bananas, mashed, walnuts, chopped, brown sugar, cinnamon, flour, butter, lemon juice, cool whip or 1 cup prepared whipped topping, cinnamon, lemon zest

ripe and juicy black plum (about 3 large or an equal amount of ripe plums of your choice), unsalted butter (at cool room temperature ), granulated sugar, light brown sugar, eggs, almond extract or 1/2 tsp pure vanilla extract, all-purpose flour, baking powder, baking soda, roasted almonds , that have been finely ground in a food processor, salt, apricot preserves, water

active dry yeast (from a 1 1/4-oz envelope), sugar, warm water (105o-115of), all-purpose flour, salt, warm whole milk (105o-115of), eggs, unsalted butter, melted and cooled, fine-quality apricot preserves, fresh lemon juice, confectioners sugar for dusting

high-quality bittersweet chocolate, finely chopped, unsalted butter, at cool room temperature, sugar, eggs, separated, at room temperature, vanilla extract, granulated sugar, all-purpose flour (spoon gently into cup and level top), apricot glaze, batch chocolate glaze, sweetened whipped cream , for serving

unsalted butter, at cool room temperature, brown sugar , firmly packed, vanilla extract, ground cinnamon, nutmeg, baking soda, baking powder, salt, mashed ripe bananas (3 medium or 2 large), apricot jam (i used ) or 3 tbsp orange marmalade (i used ), honey, eggs, king arthur unbleached all-purpose flour, chopped walnuts

eggs, separated, all-purpose flour, almond flour or 2 oz blanched almonds, ground, salt, unsalted butter, softened, sugar, bittersweet chocolate, melted and cooled slightly, apricot preserves, light corn syrup, rum, bittersweet chocolate, chopped, unsweetened whipped cream (optional), for serving

batter, unbleached all-purpose flour (15 oz), sugar (1 3/4 oz), instant yeast (about 2 1/4 tsp), salt, water , at room temperature, eggs , beaten, grated orange zest from 1 orange, unsalted butter (2 sticks), cut into 16 pieces and softened but still cool, currants, syrup, water, sugar (3 1/2 oz), dark rum, glaze, apple jelly or apricot jelly, heated

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.

all-purpose flour, sugar, unsalted butter, cut into pieces and slightly softened at room temperature, egg yolk, almonds, toasted, and cooled, sugar, cold unsalted butter , cut into pieces, eggs, pure vanilla extract, all-purpose flour, apricot preserves , plus, apricot preserves, fresh fruit, sliced (strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit), water

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

instant pistachio pudding mix, cool whip , light okay, milk, crushed pineapple, drained, canned apricots or 15 oz canned peaches, drained, diced, mandarin oranges, drained, marshmallows, shredded coconut, halved maraschino cherry

water, quick-cooking bulgur, fresh italian parsley leaves with tender stems, almonds, toasted, cooled, generous ) coarsely chopped shallots, more) fresh lemon juice, divided, extra-virgin olive oil plus additional for brushing, chicken breast halves with skin (about 1 1/2 lb), fresh apricots, halved, pitted , or 16 drained canned apricot halves, butter lettuce leaves

whole milk, whole milk, eggs, all-purpose flour, granulated sugar, unsalted butter, melted and cooled slightly, unsalted butter, melted and cooled slightly, salt, apricot jam (from a 10- to 12-oz jar) or 2/3 cup strawberry jam (from a 10- to 12-oz jar), brandy, sugar, for dusting (preferably vanilla sugar )

sliced blanched almond, toasted and cooled, sugar, matzo cake meal, salt, unsalted butter, melted and cooled slightly (1 stick), egg, lightly beaten, vanilla extract, almond extract, fruit jam , such as raspberry, strawberry, or apricot

walnuts, toasted and cooled, raw almonds, toasted and cooled, tightly packed (3 oz) dried apples, turkish apricots, by 1-inch wide) strips orange zest, any white pith removed, allspice, cinnamon, ruby port or medium dry concord grape wine, golden raisins (3 oz)

all-purpose flour, baking powder, fine salt, unsalted butter, soft , but still cool, sugar, egg, pure vanilla extract, cornstarch, sugar, orange juice, dried apricot, diced, dried dates, quartered, dried cherries, each halved, golden raisin, candied orange peel, diced, raw peeled pistachios, lemon zest, finely grated