Apricot Cream Cheese Ring Recipes

BREAD MACHINE APRICOT-CREAM CHEESE RING

Steps:

• Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 1/2 tablespoons flour.
• Grease round pan, 9x1 1/2 inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make cuts along edge of dough at 1-inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40 to 50 minutes or until almost double.
• Heat oven to 375°F. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.

HOT JEZEBEL

Steps:

• In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight.
• When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.

APRICOT CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
• Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
• Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
• Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
• Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
• Bake at 350F for 30 minutes or until top is golden brown.
• Store in airtight container in refrigerator.

APRICOT CREAM CHEESE RING

Steps:

• Measure carefully, placing all ingredients except cream cheese, 1 ½ tablespoons flour, preserves, the beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 ½ tablespoons flour.Grease round pan, 9 X 1 ½ inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hand over edge of pan. Spread cream cheese mixture over dough in pan spoon apricot preserves onto cream cheese mixture. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of dough strips and fold over cream cheese mixture. Cover and let rise in warm place 40 to 50 minutes or until almost double.Heat oven to 375°. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.1 serving: 200 calories (55 calories from fat) 6g fat (2g saturated) 0mg cholesterol 190mg sodium 34g carbohydrate (1g dietary fiber) 4g protein.ShapingPlace dough in pan, letting the side of dough hang over edge of pan. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of strips of dough and fold over cream cheese mixture.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

APRICOTS AND CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
• In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
• Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
• For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.