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Apricot granola
2 cups old-fashioned rolled oats
1/2 cups all-bran cereal
1/4 cup wheat germ
1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
1/4 cup honey
1/4 cup salad oil
1 cup dried apricots, coarsely chopped
Place rolled oats in rectangular baking pan; bake in 350°F oven 10 minutes stirring once. Mix in all-bran, wheat germ, almonds, brown sugar, honey and oil. Bake 15 minutes more, stirring several times. Remove from oven; stir in apricots. Stir occasionally until cooled completely. Store in airtight container.
Makes about 5 cups.
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Chocolate Dipped Apricots
1/2 cup semi-sweet chocolate chips
1 1/2 tablespoons brandy (optional)
1 package (6 oz.) dried apricots
Combine chocolate and brandy in top of double boiler and heat until melted and smooth. Dip half of each apricot into chocolate mixture and place on wax paper lined pan. Refrigerate one to two hours until chocolate is firm. Keep in a cool place.
Makes about 40.
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Apricot Pepper Jelly
1 cup red or green bell pepper strips (about 1 med. pepper)
2 cups cider vinegar
1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed; stems and seeds removed*
1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag)
6 cups sugar
1 pouch (3 oz) liquid pectin
5 drops red or green food color (depends on type of bell pepper used)
Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool.
*If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.
Makes 6 1/2 cups.
Wholesale bulk dried apricots, apricots, cherries, plums,
peaches, pears, apples, nectarines, prunes and raisins.
