Looking for a quick and easy, TNT (tested)
apricot
recipe from friends, co-workers and our family of newsletter
members? Easy apricot recipes featuring and simple
ingredients from your own kitchen.
Favorite
apricot TNT recipes
from Abby's Kitchen.
Apricot Pie
1 lb. dried apricots
4 1/2 c. water
5 c. sugar
PASTRY
2 c. flour
1 tsp. salt
1 c. Crisco
1/2 c. water
Mix apricots and water in saucepan. Boil until apricots are
tender. Remove and mash, dice, or use blender. Return to pan and
add sugar. Cook slightly until sugar is dissolved and worked into
fruit. Cool. Prepare pastry by mixing flour and salt, cut in
shortening until like coarse cornmeal. Gradually add water and
stir until dough is moist. Pinch off large walnut size pieces and
roll out on floured board until size of saucer. Place 1 heaping
tablespoon of the filling on half the circle of dough. Fold over
and seal edges by pressing with fork. Place on cookie sheet and
bake at 375 degrees or until lightly browned. Makes 24 fold over
pies.
Bisquick Apricot Scones
Makes 8 scones
2 cups Bisquick Original baking mix
1/3 cup finely chopped dried apricots
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg About
2 tablespoons milk
About 2 tablespoons sugar
Heat oven to 425°. Grease cookie sheet. Mix baking mix, apricots,
3 tablespoons sugar,
the whipping cream and egg until soft dough forms. Turn dough onto
surface dusted with baking mix; roll in baking mix to coat. Shape
into ball; knead 10 times.
Pat dough into 8-inch circle on cookie sheet (if dough is sticky,
dip fingers into baking mix). Brush dough with milk; sprinkle with
about 2 tablespoons sugar. Cut into 8 wedges but do not separate.
Bake about 12 minutes or until golden brown; carefully separate
wedges. Serve warm.
Variations:
Raisin Scones --Use 1/2 cup raisins instead of the finely chopped
dried apricots.
Almond Scones --Use 1/2 cup coarsely chopped almonds instead of
the finely chopped apricots and stir in 1/4 teaspoon almond
extract with the whipping cream.
High Altitude (3500-6500 ft): Heat oven to 450°.
Decrease 3 Tbsp sugar to 2 Tbsp.
Source: www.Bisquick.com
Apricot Fried Pies
1 pkg. dried apricots
1 c. sugar
Rinse apricots and put in heavy saucepan. Cover with water and
boil until tender, covered. Remove lid and continue to cook until
about all of the liquid has cooked out of fruit. Add sugar and
cook 2 to 3 minutes longer. Remove from heat and mash until
smooth.
PASTRY:
2/3 c. Crisco
2/3 c. evaporated milk
2 c. all-purpose flour
1/2 tsp. salt
Oil for deep frying
Combine flour and salt; work in shortening. Add milk and mix. Roll
out 1/4 inch thick on floured surface and cut into 6 inch circles
or the size you prefer. Spoon about 1 heaping tablespoon of
filling into center of pastry circle. Moisten edges with water;
fold over and seal edges, using tines of fork. Fry in deep oil
until golden brown. Remove and drain on paper towels. Dust
powdered sugar over each pie (optional).
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