APRICOT BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 32g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BEST SPICY SALMON BOWL RECIPE - HOW TO MAKE SPICY ... - DELISH
This Spicy Salmon Bowl from Delish.com is the most stunning and nutritious lunch (or dinner) you could imagine.
Provided by Makinze Gore
Categories gluten-free Sunday lunch dinner fish lunch
Total Time 1 hours
Prep Time 20 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
- Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.
- Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
- Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
More about "how to make apricot juice recipes"
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.
2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.
3 Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.
6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.
8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold.
TIPS:
Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.
The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.
An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
SPICY APRICOT WINGS RECIPE - HOW TO MAKE APRICOT CHICKEN …
From delish.com
Total Time 8 hours 55 minutes
Category gluten-free, Super Bowl, main dish, meat, poultry
- Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.
BEST SPICY SALMON BOWL RECIPE - HOW TO MAKE SPICY ... - DELISH
From delish.com
Reviews 4.8
Total Time 1 hours
Category gluten-free, Sunday lunch, dinner, fish, lunch
- Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.
2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.
3 Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.
6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.
8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold.
TIPS:
Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.
The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.
An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
SPICY APRICOT WINGS RECIPE - HOW TO MAKE APRICOT CHICKEN WINGS
From delish.com
Total Time 8 hours 55 minutes
Category gluten-free, Super Bowl, main dish, meat, poultry
- Add cooked wings to bowl with sauce and toss well to coat. Transfer to serving platter, top with herbs, and serve with lime wedges on the side.
BEST SPICY SALMON BOWL RECIPE - HOW TO MAKE SPICY ... - DELISH
From delish.com
Reviews 4.8
Total Time 1 hours
Category gluten-free, Sunday lunch, dinner, fish, lunch
- Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
MARY BERRY'S APRICOT FRANGIPANE TART - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.
2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.
3 Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.
6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.
8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold.
TIPS:
Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.
The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.
An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.
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