110 berry apricots Recipes

sugar, blueberries , blackberries and/or raspberries, fat-free milk, egg, egg whites, almond extract, vanilla extract, king arthur unbleached all-purpose flour, cornmeal, reduced-sugar apricot preserves, vanilla yogurt

unsalted butter, finest coastal valley peach apricot preserves or 1 (12 oz) jar smucker s orchard s finest pacific mountain strawberry preserves, egg yolks, slightly beaten, fresh lemon juice, salt, ready-to-use crepes, sliced peaches or 3 medium peaches, sliced, caramel-swirl ice cream , with caramel swirl, finest northwest triple berry preserves, warmed, sliced almonds, toasted

dried cranberries, chopped dried apricots, rice vinegar, basil-flavor or plain extra-virgin olive oil, salad mix (about 12 oz.), rinsed and crisped, fresh chevre (goat) cheese, coarsely crumbled, blueberries, rinsed and drained, salt and pepper

unsalted butter, light brown sugar, water, peeled and finely grated fresh ginger, kosher salt sea salt, ground ginger, whole blanched almonds or 1 cup natural california almonds, dried berries or 1 cup dried cherries or 1 cup dried cranberries or 1 cup dried mango or 1 cup dried apricots or 1 cup dried apples or 1 cup dried pears or 1 cup other dried fruit

butter, softened, domino or cup&h pure cane granulated sugar, king arthur unbleached all-purpose flour, cornmeal, lemon juice, cream cheese, softened, domino or cup&h pure cane granulated sugar, milk, assorted fresh berries or assorted fresh fruit, domino or cup&h pure cane granulated sugar, cornstarch, apricot nectar, lemon juice

boneless pork loin roast, well trimmed, whole berry cranberry sauce, white onion, chopped, apricot nectar, sugar, dried apricot, apple juice, dry mustard, salt

pork loin, apricots, whole berry cranberry sauce, chopped dried apricot, dry mustard, cayenne pepper, potatoes, cubed, water, cornstarch

fresh strawberries, quartered, sugar, cream cheese, softened, apricot preserves, divided, sugar, vanilla extract, coconut extract (optional), heavy whipping cream, cake, cut into 1 1/2-inch cubes, crushed pineapple in juice, drained and divided, fresh blueberries, garnish: fresh mint leaves

pastry crust, all-purpose flour, brown sugar, ground cinnamon, salt, divided, chilled stick margarine or butter, cut into small pieces, water, sugar, cornstarch, fresh or frozen cranberries, dried blueberries or dried cherries, golden raisins, grated lemon rind, fresh lemon juice, apricot halves in light syrup, drained and sliced into quarters

butter, room temperature, brown sugar, molasses, eggs, flour, baking soda, baking powder, buttermilk, fruit (fresh or frozen berries, apricots, peaches, banana), nuts

granny smith apples, srawberries, diced (1 1/2 cup), kiwi, peeled and diced, orange, brown sugar, apple jelly or apricot jam, baked cinnamon chips

apricots or 2 cups peaches or 2 cups berries, bisquick, egg, milk, sugar, cinnamon, sugar

mixed fruit (as in title), sugar, all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, milk, brown sugar, ground cinnamon, unsalted butter, cut into bits

apricot preserves, prepared mustard, apple cider vinegar, smoked ham, chopped, shredded swiss cheese, puff pastry sheets , 5 x 5 inches (purchased or home-made from a standard recipe), egg white, canned whole berry cranberry sauce, red jelly or 7 tbsp jam, such as currant,cherry,raspberry or strawberry, brown sugar , to desired sweetness, fresh peeled gingerroot , to taste

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

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.

vegetable oil, chopped shallots, brown rice, wild rice, wheat berries (also called hard ), water, chicken stock or canned low-salt chicken broth, dried cranberries, chopped dried apricots, dried currants, sherry wine vinegar, walnut oil or olive oil, chopped fresh sage or 2 tsp dried rubbed sage, coarsely chopped pecans

unsalted butter, eggs, white sugar, honey, baking soda, all-purpose flour, creme, sour cream, sugar, lemon - juice and zest, vanilla extract, colorful summer fruit and berries - the more colors, the merrier, about 1-2 cups each. select from the following list, blueberries , raspberries, cherries (sour), gooseberries, apricot, peaches, if you use peaches or apricots, you ll need to chop them into pieces no larger than your berries., coolwhip or similar whipped cream brand, anything that strikes your fancy in terms of colors - single berries or nonpareil sugar, or nothing at all