How To make Double Apricot Bread
FROM: JAN COPELAND, ARIZONA:
1 cn Apricot halves 16oz (drain)
1 3/4 c All-purpose flour
3/4 c Whole wheat flour
1 1/4 c Sugar
3 1/2 t Baking powder
1 t Salt
1/2 t Pumpkin pie spice
2 ea Eggs (beaten)
1/2 c Milk
3 T Cooking oil
1 c Snipped dried apricots
In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves.
Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)
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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.
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How to make Apricot Bread
Apricot Bread
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp powdered ginger
1 cup dried apricots, chopped
1 egg or egg replacer to equal 1 egg
2 TBS oil
1 cup apricot or orange juice
1 tsp vinegar
1 TBS Vanilla Extract
1/2 chopped nuts (optionial)
Mix together dry ingredients, then blend in wet with dry until just mixed. Put into one large loaf pan or two medium loaf pans and bake at 350 degrees for 50 min (large pan) or 30 min for medium pans.
To see if done, insert knife, if done baking, knife will come out clean.
Hope you enjoy!
Flora
APRICOT LOAF | SOFT APRICOT BREAD | JANE'S BAKING CHANNEL
#Apricotloaf #ApricotBread
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Rightful Owner!
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HERE'S WHAT WE NEED:
2-1/4 CUPS OF BREAD FLOUR
250ML COLD MILK
1 LARGE EGG
2 TBSP WHITE SUGAR
2 TSP INSTANT YEAST
1/4 TSP PINK SALT
45 GRAMS OF UNSALTED BUTTER
1/4 CUP OF CHOPPED APRICOT
PREHEAT THE OVEN AT 180C
BAKE FOR 30 TO 35 MINUTES
THANK YOU ALL FOR YOUR KIND SUPPORT AND GOD BLESS!
EP196
Apricot bread recipe: delicious, soft
Ingredients: 350 grams of flour, one glass of milk, 50 grams of sugar, one tablespoon of yeast, three tablespoons of oil, a little salt, a little vanilla, 100 grams of apricots.
First, we mix milk, sugar and yeast. We rest for ten minutes, then add oil, salt, vanilla and mix. Then add flour little by little and knead for ten minutes. until a soft and smooth dough is obtained. Rest for an hour until the dough has tripled in size.
We separate the apricot from the core. Add two spoons of sugar and half a glass of water. Cook on low heat until soft. Then pass it through a strainer until it is smooth. Divide the dough into equal balls. Then we spread it into a circle and shape it. Then we add the smoothed apricots. Place the bread on a greased tray. We rest for half an hour. We add milk and egg yolk. We cook in the oven at 180 degrees for 20 minutes. Enjoy your meal
Quick Dessert Bites | Apricot Shortbread Bars
Try out these yummy Apricot Shortbread Bars With the sweet taste of apricot in every bite and the buttery crust was flavored just for you to ENJOY!! Episode 190
Baking or Casserole pan 9x12 0r 10x10 inches
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3 1/2 cups all purpose flour
2 cups or 500ml apricot jam ( store bought )
1 1/4 cup unsalted butter ( cut into small cube )
1/4 cup granulated sugar
1 tsp salt
1/2 tsp baking powder
1 tbsp lemon juice
1 tbsp real vanilla extract
1 tbsp rum extract
1 tbsp brown sugar
bake on 375F for 25 to 30 minute and ENJOY!!
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Please watch: Split Pea Soup Recipe
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Easy Bread Recipe ~ Rosemary Orange Apricot Bread! Bake with me!
Welcome to my kitchen! Are you looking for an easy bread recipe? Let's bake a loaf of Rosemary Orange Apricot bread! We are soaking in the last few days of summer and enjoying the garden's bounty. Today let's gather fresh, homegrown rosemary and bake a delicious, fruity loaf of bread. This delicious bread is also a perfect option for making as cupcakes and serving with tea! Then let's set a pretty breakfast table & create a cheery country bouquet of fresh flowers in a vintage pitcher. I hope you enjoy my first bake with me video!
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