Apricot Cooler Recipes

APRICOT COOLER

Steps:

• In 2 1/2- to 3-quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time.
• Just before serving, gently stir in carbonated beverage. Serve over ice.

FRESH APRICOT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
• Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

APRICOT COBBLER

Steps:

• Filling:Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
• Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
• Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

WONDERFUL APRICOT COBBLER

Steps:

• Set oven to 400 degrees.
• Grease a 2-qt baking dish.
• In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
• Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
• Reduce heat.
• Add apricots and butter; heat through.
• Pour into a prepared baking dish.
• FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
• Stir in the milk just until moistened.
• Spoon over hot apricot mixture.
• Bake for 30-35 minutes, or until golden brown.

APRICOT COBBLER

Steps:

• In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.

APRICOT COOLER

Steps:

• In a 2 1/2 quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time.
• Just before serving, gently stir in lemon-lime soda. Serve over ice.

LIME-APRICOT RUM COOLER

Steps:

• In a food processor, pulse the lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip the rims of 4 glasses in the juice, then in the sugar mixture, coating well.
• In a blender, puree the apricot nectar, rum, remaining 1/4 cup lime juice, reserved 1/4 cup zest mixture, and 2 cups ice. Divide among the prepared glasses, and serve immediately.

LIMEY APRICOT RUM COOLER

Steps:

• In a food processor, pulse lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip rims of four glasses in juice, then in sugar mixture, coating well.
• In a blender, puree apricot nectar, rum, remaining 1/4 cup lime juice, reserved zest 1/4 cup mixture, and 2 cups ice. Divide among prepared glasses, and serve immediately.

APRICOT COBBLER

Steps:

• Make filling:
• Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.
• Preheat oven to 400°F.
• Make topping:
• Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not overmix).
• Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.
• Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.

APRICOT COOLER

Steps:

• Put the ice in a highball glass; add the brandy and grenadine and stir. Fill with soda or ginger ale and decorate with fruit peel.