Apricot Fluff Recipes
APRICOT POUND CAKE
From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
- Pour into prepared pan; top with remaining apricots.
- Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT JELLO FLUFF
I know that this sounds weird, but it really is an amazing desert! It's great at potlucks and such.
Provided by swimmer175
Categories Dessert
Time 35m
Yield 15 , 15 serving(s)
Number Of Ingredients 6
Steps:
- Mix jello, pineapple, and sugar together and boil until dissolved.
- let sit, when partly set whip until foamy.
- beat until smooth, then add in cream cheese and milk, stir until thouroughly blended.
- Add in cool whip.
- Enjoy! :).
Nutrition Facts : Calories 180.4, Fat 9.9, SaturatedFat 7.2, Cholesterol 17.3, Sodium 61.3, Carbohydrate 20.6, Fiber 0.3, Sugar 16.1, Protein 3.7
APRICOT FLUFF
My recipe was featured on the Kraft Marshmellow Package!! This is a recipe I made up in the early 1960's
Provided by Lyn Starr
Categories Other Desserts
Time 10m
Number Of Ingredients 3
Steps:
- 1. Pour juice from apricots in a large bowl.
- 2. Pit and quarter apricots and add to juice.
- 3. Quarter marshmellows (all but 8) and add to juice. Chill about 6 hours or overnight.
- 4. Remove from refridgerator. Whip cream as usual, fold in apricot mixture. Chill or serve at once
- 5. Delish plain or with Angel Food or Chiffon Cake!
- 6. ENJOY!!
APRICOT BUTTER FLUFF COOKIES
Buttery cookies with a dab of apricot preserves are perfect with a cup of tea or a glass of milk.
Provided by Allrecipes Member
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Cream butter and cream cheese until smooth. Add flour until dough pulls away from the sides of the bowl. Refrigerate for 1 hour.
- On a lightly floured surface, roll dough 3/4-inch thick. Cut out 1 1/2-inch rounds with a cookie cutter. Gather dough scraps, reroll, and cut out a second round of cookies. Discard any leftover dough (do not overwork dough).
- Place cookies on an ungreased baking sheet, 2 inches apart. Using the back of a 1/2 teaspoon, make a dent in the center of each cookie. Scoop 1/2 teaspoon of preserves into each dent.
- Bake for 7-10 minutes, or until cookie bottoms begin to brown.
- Allow to cool completely; sprinkle with powdered sugar before serving.
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It also tastes great with peaches and peach gelatin. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
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