APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
APRICOT COOKIES
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!
Provided by Kathy Lusk
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
- On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
- Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g
STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES
I got this recipe from my brother, who is a chef in Philadelphia. We trade recipes from time to time, and he thought they would be tasty. I agreed. I thought the recipe was unique, pairing two distinct flavors in one mouthful. My brother and my father enjoy white chocolate, and they asked me to bake these cookies for them as part of our holiday celebration. Although my brother is a professional, he'll even admit that he defers to me when it comes to cookies, pies and cakes! In our family, I do the baking. I enjoy the flavor of white chocolate mixed with the sweetness of the apricots. I also love how pretty these cookies are. They are great with a cup of tea or a glass of cold milk. Lastly, these cookies are a snap to make. That makes them even better!
Provided by Food Network
Categories dessert
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.
APRICOT JELLY
Make and share this Apricot Jelly recipe from Food.com.
Provided by Dienia B.
Categories Jellies
Time P3DT1h
Yield 3 pints
Number Of Ingredients 5
Steps:
- Combine apricots and water.
- Over medium heat bring mixture to a boil.
- Reduce heat to a simmer gently for 5 minutes
- Take pan off heat; skim and let set 30 minutes.
- Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
- Line sieve with 4 layers of clean damp cheese cloth.
- Strain; cover the juice and refrigerate overnight.
- Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
- To make the jelly, combine juices when they are warm add sugar.
- Stirring constantly until sugar is dissolved, bring to a rolling boil.
- Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
- Remove pan from heat; skim off foam.
- Ladle into hot jars, leaving 1/4 inch head space.
- Water bath for 15 minutes.
Nutrition Facts : Calories 1693, Fat 1.1, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 434, Fiber 6.8, Sugar 425.7, Protein 4
APRICOT BREAKFAST ROLLS
These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.
Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
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WHITE CHOCOLATE, COCONUT & APRICOT BALLS - BAKE PLAY SMILE
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Ratings 15Category SnacksCuisine Australian RecipeTotal Time 40 mins
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- Add the white chocolate chips and press Turbo 2-3 times or until the chocolate has been slightly chopped (but still a little chunky).
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- Add yolks to a mixing bowl along with 1 cup of sugar. Turn on high and whip for 3 minutes until light and pale white. Add vanilla, cake flour, corn starch, and pinch of salt and continue whipping for 1 minute. Set aside until egg whites done. For egg whites place in another mixing bowl and turn on high. Whip for 1 minute and then add the 3 tbsp of sugar. Whip until the egg whites have stiff peaks. Fold the egg whites into the yolk mixture in 3 parts. The first part I add a third of the egg whites and stir in really good. I don't care about losing air on the first 3rd of the egg whites, my main purpose is to incorporate everything really good. The second 3rd of egg whites I use a little more care mixing it all together but I'm still trying to incorporate everything so it is really smooth. The last 3rd of egg whites I fold in really carefully trying to have a batter that is very light and fluffy. Once the batter is complete line a large sheet pan or two small ones with parchment paper. P
- Meanwhile place heavy cream in a mixing bowl and whip on high. After 45 seconds add the powder sugar and vanilla. Whip until stiff peaks.
- To assemble take another piece of parchment paper the same size as the sponge cake. Sprinkle a little powdered sugar over the parchment paper. Take the sponge cake and flip it over onto the new parchment paper sprinkled with powdered sugar. This helps with the sticking aspect. You should have the light yellow cake looking up at you and the golden brown side should be face down on the parchment. Take the apricot jam and spread evenly all over the sponge cake. Then take the whipped cream and spread an even amount all over the jelly roll but leave the edges clean so you have room to roll it up. Now starting from the bottom carefully roll up the sponge cake using the parchment paper as your tool or rolling mat. Continue to roll until you have it all the way rolled up like a cigar. Place in the refrigerator to cool for 20 minutes and this also helps it to set. When ready to serve dust powder sugar all over, slice, and enjoy!
WHITE CHOCOLATE APRICOT SQUARES RECIPE - PILLSBURY.COM
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- Lightly grease 9-inch square pan. In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted, stirring constantly. Remove from heat.
- In small bowl, combine 2 tablespoons butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.
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- Preheat the oven to 350° F convection, and line the bottom of a 12×16-inch nonstick rectangular pan with parchment paper.*
- Combine the eggs and sugar in the bowl of a stand mixer (or use a stainless steel bowl and hand-held mixer). Beat on high with the whisk attachment until it looks like the above photo (about 8 minutes with my hand mixer). It should increase significantly in size and become much lighter in color. When you lift the beaters, the trail will slowly disappear back into itself after 1 full second (“one Mississippi”).
- Combine the flour, baking powder, and salt. Sift about 1/3 of the flour mixture evenly over the surface of the whipped eggs/sugar and carefully fold it in with a rubber spatula, scraping the bottom. Repeat with the next 1/3, and then the final 1/3.
- Spread the batter evenly all the way to the edges of the parchment-lined pan (careful that the parchment doesn’t shift). Drop the pan from about an inch above the counter once or twice to knock out any big air bubbles (don’t worry, it won’t collapse).
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