Apricot Thrones Wcheese Pecans Recipes

APRICOT PINWHEELS

Steps:

• In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight., Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.

YUMMY APRICOT PECAN BREAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.

APRICOT THRONES WITH CHEESE AND PECANS

Steps:

• Preheat oven to *325.
• Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Watch them closely, toss if neccesary. Let cool.
• Combine the cheeses and stir until evenly mixed.
• Divide the cheese mixture into 15 equal pieces.
• Place one piece of cheese on top of one dried apricot and top with toasted pecan.
• Transfer to serving plate and refrigerate.
• Recipe can be completed to this point up to 8 hours before serving.
• Serve at room temperature.

APRICOT PECAN TASSIES

Steps:

• For Base:.
• In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
• For Filling:.
• Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
• Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

APRICOT THRONES W/CHEESE & PECANS

Steps:

• Toast pecans, spread cheese over apricots, top with pecans.

APRICOT CHEESE BALL

Steps:

• Chop apricots in food processor.
• Add remaining ingredients, except pecans, and mix well.
• Roll ball and chill in plastic wrap at least one hour.
• Roll ball in chopped pecans, chill until ready to serve.
• Serve with crackers.