APRICOT FUDGE SLICE
Yummy! It's like the nicest slice I've ever made. (I like my biscuits not fully crushed and also caramelized condensed milk is good instead of normal condensed milk if you can get it).
Provided by rozeiscool
Categories Lunch/Snacks
Time 15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat 125g butter, brown sugar and condensed milk until the butter has melted.
- Do not boil.
- Add chopped apricots and crushed biscuits; mix well.
- Press into a greased 20 x 30cm sponge roll tin.
- Ice with Lemon Icing:.
- Beat butter until pale and fluffy.
- Add icing sugar, grated rind and lemon juice and sufficient water so that you have a fluffy light mixture.
- Spread over the slice and sprinkle with coconut.
- Set in refrigerator.
- Cut into squares.
Nutrition Facts : Calories 158.1, Fat 8.8, SaturatedFat 5.7, Cholesterol 22.7, Sodium 66.5, Carbohydrate 20, Fiber 0.6, Sugar 19.1, Protein 1
RACHEL'S APRICOT FUDGE BISCUIT SLICE (UNBAKED)
This comes from my very good friend Rachel and is very easy to make. Be warned though that it is very tempting to eat the lot all on ones own....LOL
Provided by Jogreen
Categories Dessert
Time 13m
Yield 16-24 slices
Number Of Ingredients 5
Steps:
- Crush the biscuits and mix with the chopped apricots.
- In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
- Mix with the biscuits & apricots.
- Press into a greased sponge roll/slice tin.
- Refrigerate and cut when cold.
Nutrition Facts : Calories 196.2, Fat 8.4, SaturatedFat 4.6, Cholesterol 19.4, Sodium 153.9, Carbohydrate 29, Fiber 1, Sugar 21, Protein 2.4
CHOCOLATE FUDGE BISCUIT SLICE
Make and share this Chocolate Fudge Biscuit Slice recipe from Food.com.
Provided by mich76
Categories < 30 Mins
Time 20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- lightly beat egg.
- place butter and sugar in saucepan and heat till butter is melted.
- add cocoa and mix well.
- remove from heat and add egg and biscuit crumbs, mix well.
- press into a greased tin and refrigerate until firm.
- optional - ice with chocolate icing.
- leave to set and cut into slices.
Nutrition Facts : Calories 130.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 37.8, Sodium 80, Carbohydrate 12.8, Fiber 0.1, Sugar 12.5, Protein 0.7
APRICOT SLICE (BARS)
My mum bought some of this slice from a local Country Women's Association CWA cake stall. She enjoyed it so much that she asked for the recipe. Posting this recipe for my Mum. I think it would be just as good if made with a gluten-free flour blend, though I haven't tried making it gluten-free yet.
Provided by Jubes
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C ( 350 - 360°F ).
- Soak the apricots in the milk and set aside for 30 minutes.
- Using electric beaters, cream the margarine with the sugar.
- To the cream margarine - add the eggs and beat well. Add the flour, vanilla and coconut. Then add the apricot and milk mixture.
- Spread the mixture into a greased slice tin ( 18 x 7 inches).
- Bake for 30 minutes
- Slice can be topped with lemon icing if desired and more cocnut sprinkled over for decoration.
- Cool slice in the tin and cut when cold.
Nutrition Facts : Calories 145.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 22, Sodium 74.5, Carbohydrate 20.6, Fiber 0.8, Sugar 14.8, Protein 1.8
APRICOT WHITE FUDGE
This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 pounds (81 pieces).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes. Remove from heat., Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY AND APRICOT RUGELACH
A yummy and extra fruity version of this traditional cookie.
Provided by MARBALET
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Yield 48
Number Of Ingredients 12
Steps:
- In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
- With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
- Line 2 large baking sheets with foil and grease foil.
- On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
- Preheat oven to 325 degrees F (165 degrees C).
- In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
- Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 54 mg, Sugar 7.6 g
APRICOT-ALMOND RUGELACH
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Provided by Jenn Louis
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
- Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
- Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
- Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
- Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.
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