Type what you have

Ingredients

• ✓ apricot
• butter
• cream cheese
• vanilla extract
• salt
• all-purpose flour
• white sugar
• walnut
• brown sugar
• cinnamon
• raspberry preserves
• milk

Instructions

1. 1 Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
2. 2 Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. 3 Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
5. 5 Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
6. 6 Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
7. 7 Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.

By MARBALET

Ingredients

• ✓ apricot
• maple syrup
• chopstick
• all-purpose flour
• bread crumb
• pecan
• kosher salt
• buttermilk
• heavy cream
• egg
• butter
• orange
• bourbon whiskey
• crystallized ginger
• cranberry
• raisin
• currant
• medjool date

Instructions

1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Ingredients

• ✓ apricot
• butter
• cream cheese
• white sugar
• vanilla extract
• all-purpose flour
• salt
• apricot preserves
• brown sugar
• cinnamon
• white sugar
• milk
• white sugar
• cinnamon

Instructions

1. 1 In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
3. 3 Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
4. 4 Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

By Heidi Hankin

Ingredients

• ✓ apricot
• lemon zest
• milk
• confectioners' sugar
• lemon zest
• orange zest
• almond extract
• water
• blackstrap molasses
• honey
• brown sugar
• egg
• salt
• cardamom
• clove
• baking powder
• ginger
• cinnamon
• all-purpose flour
• date
• water
• almond

Instructions

1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Ingredients

• ✓ apricot
• almond
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
3. 3 Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
4. 4 Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

By nch

Ingredients

• ✓ apricot
• brown sugar
• coconut
• sweetened condensed milk
• coconut

Instructions

1. 1 Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

By Diane Bell

Ingredients

• ✓ apricot
• water
• cornstarch
• orange liqueur
• white sugar
• pastry

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
3. 3 Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
4. 4 Bake at 400 degrees F (205 degrees C) for 1 hour.

By Bonnie

Ingredients

• ✓ apricot
• semisweet chocolate
• cranberry
• almond

Instructions

1. 1 Line a baking sheet with a sheet of waxed paper.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
4. 4 Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

By Catty96

Ingredients

• ✓ apricot
• ✓ apricot
• butter
• white sugar
• vanilla extract
• orange blossom honey
• silken tofu

Instructions

1. 1 Melt the butter in a saucepan over medium-low heat, and stir in the sugar. Cook and stir just until the sugar has melted and is lightly browned. Remove from heat, and continue stirring until caramelized. Mix in the pureed apricots and vanilla. Over low heat, mix in the honey. Continue to cook and stir 5 minutes, until thickened.
2. 2 Arrange the tofu slices on dessert plates, and drizzle with the sauce. Cover, and refrigerate at least 1 hour, until chilled. Serve with sliced apricots on the side.

By CHAMMI

Ingredients

• ✓ apricot
• sugar
• water
• sparkling white wine
• pomegranate seed

Instructions

1. 1 Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
2. 2 Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
3. 3 Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
4. 4 Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
5. 5 Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ apricot
• lemon
• sugar
• brown sugar
• all-purpose flour
• cinnamon
• pastry
• egg
• white sugar
• ground cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
3. 3 Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
4. 4 Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

By luv2cook

Ingredients

• ✓ apricot
• apple
• sugar
• cinnamon
• butter
• almond

Instructions

1. 1 Drain apricots and and cut them into 4. Peel the apples and cut them into 2-cm cubes.
2. 2 Mix apples with sugar and cinnamon.
3. 3 Put all ingredients into the ActiFry. Close the lid. Leave to cook for 12 minutes.
4. 4 Serve the candied flavoured fruit in attractive square dishes with mini appetizer forks.

By T-fal Canada

Ingredients

• ✓ apricot
• shortbread cookie
• egg
• white sugar
• ricotta cheese
• cream cheese
• vanilla extract
• sour cream
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
3. 3 Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
4. 4 Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
5. 5 Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
6. 6 Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

By SPOTTYSCOTTIEGIRL

Ingredients

• ✓ apricot
• all-purpose flour
• baking powder
• salt
• nutmeg
• butter
• white sugar
• vanilla extract
• orange
• cranberry

Instructions

1. 1 Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
2. 2 Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
3. 3 Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
6. 6 Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

By Kim

Ingredients

• ✓ apricot
• all-purpose flour
• baking soda
• butter
• turbinado sugar
• brown sugar
• egg
• vanilla extract
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By ABBY21

Ingredients

• ✓ apricot
• brown sugar
• date
• apricot nectar
• all-purpose flour
• baking soda
• salt
• vegetable shortening
• vanilla extract
• brown sugar
• rolled oat

Instructions

1. 1 Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
3. 3 Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
4. 4 Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

By Judi Harris

Ingredients

• ✓ apricot
• lemon
• honey
• cinnamon stick
• vanilla bean
• pear
• prune
• almond
• pine nut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Ingredients

• ✓ apricot
• all-purpose flour
• oat
• brown sugar
• salt
• butter
• coconut
• almond
• cherry
• sweetened condensed milk

Instructions

1. 1 Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
2. 2 In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
3. 3 Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
4. 4 Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
5. 5 To serve, cut into generous 1 1/2-inch squares.

By Allrecipes Member

Ingredients

• ✓ apricot
• white sugar
• butter
• egg
• self-rising flour
• milk
• white vinegar
• vanilla extract
• all-purpose flour
• sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
2. 2 Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
3. 3 Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
4. 4 Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

By Darcy Jackson

Ingredients

• ✓ apricot
• water
• butter
• sugar
• egg
• raisin
• candied cherry
• candied pineapple
• mixed fruit
• all-purpose flour
• baking soda
• salt
• apricot nectar
• walnut

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
2. 2 In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
3. 3 Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
4. 4 Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
5. 5 Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
6. 6 Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
7. 7 Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

By Carol

Ingredients

• ✓ apricot
• pie crust
• white sugar
• almond meal
• confectioners sugar
• egg
• apricot jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
2. 2 Toss apricots with white sugar in a bowl until evenly coated; set aside.
3. 3 Combine almond meal, confectioners' sugar, and egg in a separate bowl until paste-like; spread onto center of pie crust, leaving ½ inch bare crust around edges. Arrange sugared apricots on top almond paste.
4. 4 Fold ½-inch bare crust edge inward over almond paste and apricots, leaving center of galette uncovered. Crimp crust edges with a fork.
5. 5 Bake in the preheated oven until crust is golden brown, about 40 minutes. Brush melted apricot jam over galette. Slice; serve hot.

By Ms Munchie

Ingredients

• ✓ apricot
• ✓ apricot
• crispy rice cereal
• cranberry
• orange
• butter
• vanilla extract
• cinnamon
• salt
• clove
• marshmallow
• cranberry
• white chocolate
• butter

Instructions

1. 1 Mix crispy rice cereal, cranberries, and apricots together in a large bowl. Toss gently to combine and set aside.
2. 2 Combine orange zest and juice, butter, vanilla extract, cinnamon, salt, and cloves in a large saucepan over low heat. Cook until butter is melted and stir to combine. Add marshmallows all at once; cook, stirring constantly, until fully melted, 3 to 5 minutes.
3. 3 Quickly pour the marshmallow mixture over the cereal mixture and toss to combine, making sure cereal is thoroughly coated.
4. 4 Lightly butter or oil clean hands and a 1/3 cup measure. Scoop out 1/3 cup of the cereal mixture and press firmly into a tree shape. Flatten the bottom of the tree and set aside. Continue making trees, re-buttering your hands as needed, until all the mixture is used up. Allow trees to cool and harden for 15 to 30 minutes.
5. 5 Cut whole apricots into star shapes, using a sharp paring knife or small cookie cutter. Set the scraps aside for extra decoration. Chop dried cranberries for extra decoration.
6. 6 Combine white chocolate and butter in a small heat-proof bowl. Microwave until chocolate is melted, about 30 seconds. Stir to combine. Pour white chocolate into a piping bag.
7. 7 Pipe white chocolate into decorative patterns all over the trees, covering the very tops to adhere the apricot stars. Use remaining white chocolate to adhere extra chopped apricots and cranberries as desired. Reheat chocolate in the microwave for 10 seconds if it begins to harden. Allow chocolate to fully harden on the trees before serving.

By Kim

Ingredients

• ✓ apricot
• cornflake
• butter
• corn syrup
• white sugar
• honey
• cream cheese
• marshmallow fluff
• strawberry
• kiwi

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet.
3. 3 Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes.
4. 4 Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes.
5. 5 Arrange strawberries, apricots, and kiwi over the cream cheese layer.

By ahooper32

Ingredients

• ✓ apricot
• all-purpose flour
• cocoa powder
• baking powder
• water
• almond paste
• white sugar
• egg
• milk
• bittersweet chocolate
• crystallized ginger
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
2. 2 Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
3. 3 In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
4. 4 Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
5. 5 Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

By Syd

Ingredients

• ✓ apricot
• butter
• white sugar
• all-purpose flour
• water
• egg
• brown sugar
• all-purpose flour
• baking powder
• salt
• vanilla extract
• lemon juice
• walnut
• coconut
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
2. 2 Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
3. 3 In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
4. 4 Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

By Jo Whattam

Ingredients

• ✓ apricot
• white sugar
• lemon juice
• water
• all-purpose flour
• rolled oat
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
3. 3 Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
4. 4 Bake for about 35 minutes.

By Rachel Teplow

Ingredients

• ✓ apricot
• all-purpose flour
• salt
• butter
• water
• sour cherry
• nectarine
• turbinado sugar
• cinnamon
• cornstarch
• all-purpose flour
• butter
• water
• egg yolk

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
2. 2 To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
3. 3 To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
4. 4 Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

By Karen

Ingredients

• ✓ apricot
• butter
• white sugar
• egg
• vanilla extract
• pastry flour
• cinnamon
• baking powder
• espresso powder
• orange zest
• chocolate chip
• cranberry
• almond
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
2. 2 Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
3. 3 Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
4. 4 Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
5. 5 Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
6. 6 Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

By Mrs. Dee

Ingredients

• ✓ apricot
• butter
• honey
• lemon juice
• whole wheat flour
• oat
• wheat germ
• egg
• honey
• almond
• semisweet chocolate chip
• date
• coconut
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the butter, 3/4 cup honey, and lemon juice until well blended. Combine the flour, oats, and wheat germ; mix into the honey mixture. Spread evenly into the bottom of an ungreased 9x13 inch baking pan. Set aside.
3. 3 In another bowl, beat eggs while gradually pouring in 1/4 cup honey. Stir in almonds, chocolate chips, dates, apricots, coconut, and sesame seeds until they are evenly distributed and well coated. Spread over the crust in the pan.
4. 4 Bake for 30 to 35 minutes in the preheated oven, or until center is set, and the top is lightly browned. Cool completely before cutting into bars.

By Simon

Ingredients

• ✓ apricot
• pineapple
• cornstarch
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• baking soda
• nutmeg
• salt
• buttermilk
• butter
• egg
• almond extract
• almond
• all-purpose flour
• butter
• brown sugar
• coconut
• almond
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
2. 2 Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
3. 3 Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
4. 4 Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

By Avon- status quo PRO