Friday, June 17, 2005

California Apricots

In California the Apricots are just about due in. The Bleinheim has got to be the best. Here are some recipes you will love.
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Fresh Apricot Pies
2 tbsp lemon juice10 cups sliced fresh apricots (4 LB)2 cups sugar1/4 cup quick-cooking tapioca
1/2 tsp cinnamonDouble crust pastry for 9-inch pie(s)2 tbsp butterCream or beaten egg
Sprinkle lemon juice over apricots
Blend in sugar, tapioca, and cinnamon; mix lightly.
Let stand 15 minutes. TO BAKE FRESH APRICOT PIE
Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tbsp butter.
Add top pastry; flute edge of crust.
Brush top pastry with beaten egg.
Bake at 425°F 40 minutes or until fruit in center of pie is cooked. TO FREEZE EXTRA PIE FILLING
Place half of filling in large freezer bag; dot with 1 tbsp butter.
Squeeze out air and seal.
Place in 9-inch pie pan; shape to fit pan and freeze.
Once frozen, remove pan. TO BAKE FROZEN PIE FILLING
Unwrap and place frozen filling in unbaked 9-inch pie shell.
Add top pastry; flute edge of crust.
Bake at 425°F 60 to 70 minutes.Makes 2 nine-inch pies,8 servings each
Nutrition information per serving: 552 calories, 7 g protein, 74 g carbohydrates, 406 mg sodium, 27 g fat, 17 mg cholesterol, 3 g dietary fiber, 1580 IU vitamin A, 391 mg potassium.
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Apricot Ice Cream
1 can (12 oz) skimmed evaporated milk1 envelope plain gelatin3/4 cup sugar
6 fresh apricots (3/4 LB), diced1-1/2 cups apricot nectar1 cup low-fat plain yogurt1 tsp vanilla
Combine milk and gelatin in large saucepan.
Heat, stirring often, until gelatin dissolves.
Add sugar; heat until it dissolves.
Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.
Pour mixture into ice cream maker; freeze according to manufacturer's directions.Makes about 2 quarts
Nutrition information per 1/2 cup serving: 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.
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Apricot Cherry Cobbler
8 fresh apricots (1 LB), sliced1/3 cup sugar2 cups pitted fresh cherries (1/2 LB)1 tbsp flour1 cup all-purpose flour1/2 cup yellow cornmeal
1/4 tsp salt1-1/2 tbsp plus 1 tsp sugar2 tsp baking powder1/2 tsp grated orange peel5 tbsp unsalted butter, chilled3/4 cup low-fat milk
Heat oven to 375°F.
Combine apricots and 1/3 cup sugar; set aside.
Combine cherries and 1 tbsp flour; set aside.
Combine dry ingredients; reserve 1 tsp sugar.
Stir in orange peel
Cut in butter until mixture resembles coarse meal.
Add milk; stir just to moisten dry ingredients.
Combine fruit in buttered 1-1/2-quart baking dish; spoon batter over top.
Sprinkle with remaining sugar.
Bake 25 to 30 minutes or until golden brown.
Cool slightly and serve.Makes 8 servings
Nutrition information per serving: 255 calories, 4 g protein, 42 g carbohydrates, 205 mg sodium, 9 g fat, 21 mg cholesterol, 3 g dietary fiber, 1190 IU vitamin A, 309 mg potassium.
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Apricot Bavarian
8 fresh apricots (1 LB)1-1/2 envelopes plain gelatin1/4 cup water
2/3 cup sugar2 cups non-fat plain yogurt
Drop apricots into boiling water to cover.
Return to boil; simmer 5 minutes or until skins begin to split.
Drain; rinse under cold water.
Halve fruit; discard skins and pits.
Puree apricots in blender or food processor; set aside.
Combine gelatin and water in small saucepan; stir over low heat until dissolved.
Mix sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin.
Chill until firm.Makes 6 four-ounce servings
Nutrition information per serving: 174 calories, 7 g protein, 37 g carbohydrates, 67 mg sodium, .5 g fat, 1 mg cholesterol, 1 g dietary fiber, 995 IU vitamin A, 433 mg potassium.

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