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Delicious Dried Apricot Pie
Dried apricot pie filling
2 1/2 cups dried apricots
Water
1 cup sugar
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca
Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.
Pie Crust
2 cups All Purpose Flour
2/3 cups Crisco
1/8 teaspoon salt
1/4 cup ice water with 1 tablespoon vinegar
Cut Crisco into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH.
Procedure
Roll 1/2 of dough into thin pie crust shell.
Place shell into ungreased 9" pie pan.
Fill shell with Dried Apricot Pie Filling.
Roll last 1/2 of dough into top crust and cover filling.
Crimp edges of top and bottom dough with fingers to close.
Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar.
Bake at 400° for 40-45 minutes or until the crust is golden brown.
Yields one 9" apricot pie.
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Apricot Oat-Nut Snack Mix
3 cups rolled oats
2 cups oat bran
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cups walnut halves, broken
1 cup almonds, coarsely chopped or slivered
1/2 cup raw sunflower seeds
5 tablespoons vegetable oil
3/4 cup honey, melted
1 1/3 cup dried apricots, quartered (one 6-ounce bag)
3/4 cup raisins
Preheat oven 325° F. In a large bowl, combine rolled oats and next six ingredients; toss well. Drizzle oil over mixture and toss until coated. Drizzle melted honey and continue tossing until coated, mixture should be clumpy. Divide mixture onto two cookie sheets, spreading evenly. In top third of oven, bake 20 minutes. Remove from oven; stir with wooden spoon, mixing thoroughly. Continue to bake 30 minutes more, stirring every 10 minutes. Return snack mix to bowl; add dried fruits. Toss gently and cool. Can be stored for two weeks in airtight containers or frozen up to two months. Makes 20 servings, approximately 265 calories per 1/2 cup serving, 7 grams protein, 34 grams carbohydrate, 13 grams fat, 0 mg cholesterol, 5 mg sodium and 4 grams dietary fiber.
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Apricot Nut Supreme Brownies
4 oz. white chocolate or white baking bars
1/3 cup margarine
1/2 cup sugar
2 eggs
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dried apricots, quartered and divided
1/2 cup dried apricots, quartered and divided
1/2 cup slivered almonds, divided
Preheat oven to 350° F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2" X 7" X 1 1/2" pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies, approximately 120 calories each, 15 grams carbohydrate, 2 grams protein, 6 grams fat, 24 mg cholesterol, 90 mg sodium and 2 grams fiber. Optional: Drizzle top of brownies with melted white or dark chocolate.
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"Te Tu" Sicilian Brownies
Ingredients:
4 cups flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup cocoa (dry powdered Hershey's Baking Cocoa)
1 cup Crisco
3/4 cup canned milk
4 eggs
1 cup toasted, chopped almonds or walnuts
1 teaspoon of each:
- cinnamon
- nutmeg
- ginger
- cloves
- vanilla
Butter Icing
1 box 1# powdered sugar
1/2 cube butter or margarine
1 teaspoon vanilla
1/2 cup evaporated milk
Instructions:
Combine all dry ingredients. Add Crisco, beaten eggs, milk, vanilla and nuts. If more flour is needed, add 1 cup with 1 teaspoon baking powder.
Roll dough into long roll, about 12 " in length and 2" in diameter. Cut roll into 2" pieces and place on greased cookie sheet. Bake at 350 ° for no more than 10 minutes. Cool. Ice with icing recipe above.
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Wholesale bulk dried apricots, apricots, cherries, plums,
peaches, pears, apples, nectarines, prunes and raisins.
