How To make Apricot Corn Pasta
3/4 c Durum semolina
1/4 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional
1 c Durum semolina
1/3 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g fat 32.6mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
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DRIED APRICOT DESSERT
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Peach Cobbler Pudding | Better THAN Banana Pudding
I dont know if yall ready for this for the holidays BUT ITS HERE!
Wesbite where you can get my cookbook and ebooks:
RECIPE:
Pudding:
4 egg yolks
3.5 cups whole milk
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract or vanilla bean gel
3 tablespoons corn starch
Peaches:
3 cans peaches (leave juice in ONLY one)
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla bean gel
2 tsp ground cinnamon
1/2 tsp nutmeg
Whipped topping:
3 cups heavy cream
1 tsp vanilla bean gel or extract
1 cup powdered sugar
Cookies I used:
2 packs of Bordeaux Caramalized cookies
Mix all ingredients for pudding in a large bowl then cook on low heat until thickened, making sure to mix often. Let cool in fridge at least 3 hours.
Add all ingredients for peaches in a large sauce pan and cook for 5-10 minutes. Let cool in fridge for 3 hours.
For whipped topping, mix heavy cream and vanila extract for 5 minutes until soft peaks form. Then add powdered sugar and mix just until thick, should stick straight up when pulled from bowl.
Layer how you want, refrigerate a few hours and enjoy!
APRICOT CHICKEN - VIDEO RECIPE
Ingredients (serves 4)
1/2 cup plain flour
2 chicken breasts, sliced
2 tablespoons olive oil
1 large brown onion
1 tsp garlic paste
1 tablespoon paprika
400ml apricot nectar
1/2 cup Dried Apricots
serve with couscous and flat-leaf parsley leaves (optional)
ENJOY!
~ Nicko
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Easy Apricot Brunch Pastries
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EASY APRICOT BRUNCH PASTRIES
Makes 6
*Print Recipe here*
INGREDIENTS:
For the Pastry Cream:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tbsp (15g) cornstarch
1 tbsp (15g) butter
For the Pastries:
6 puff pastry squares 5” x 5” (13cm x 13cm)
2 15-ounce cans of canned apricots (you’ll need 12 apricot halves)
1 egg, beaten
¼ cup (60 ml) Apricot Jam
METHOD:
The day before, make the pastry cream.
In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up.
Allow to cool slightly.
Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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