Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Breakfast Cakes

1 cup butter — softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup slivered almonds
1 10 ounce jar apricot preserves

Preheat oven to 350. Cream butter and sugar until light. Beat in the eggs, one at a time. Fold in sour cream and extract. Sift flour, baking powder and salt and fold in. Put a third of the mixture in a greased and floured tube pan. Spread half of the almonds and half of the apricot preserves over the butter. Spoon in rest of the batter. Add remaining preserves and top with remaining almonds. Bake for 1 hour and 10 minutes at 350.

Per Serving (excluding unknown items): 392 Calories; 20g Fat (44.8% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.

NOTES: From Carol’s Best of the Best from South Carolina Cookbooks

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Desserts

1 cup all-purpose flour
1/2 cup brown sugar — packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cloves
1/2 cup apricot nectar or orange juice
1/4 cup unsweetened applesauce
2 tablespoons cooking oil
1 egg — slightly beaten
1/2 cup dried apricots — finely chopped
Icing:
1/2 cup powdered sugar
2 teaspoons apricot nector or orange juice — (2 to 3)

Mix dry ingredients. Add liquid and stir until just combined. Stir in apricots. Spread in ungreased 11 x 7 x 1 1/2 inch baking dish. Bake 350° about 25 minutes or until wooden pick inserted near center comes out clean. Cool. Drizzle with Apricot Icing. Cut into bars.

Icing: Stir together ingredients.

Yield: “24 bars”

Per Serving (excluding unknown items): 1460 Calories; 34g Fat (20.5% calories from fat); 22g Protein; 274g Carbohydrate; 10g Dietary Fiber; 212mg Cholesterol; 669mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 3 Fruit; 6 Fat; 8 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread

3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 1/2 cups oil
4 eggs
1 teaspoon vanilla
1 5 ounce can evaporated milk
Apricot butter
1 1/4 cups apricots — finely chopped
1 Cup sugar
1 1/4 cups pecans — chopped

Mix together flour, baking soda and salt. Add sugar, oil, eggs, vanilla, and evaporated milk. Mix thoroughly. Add apricot butter and pecans; blend. Pour into 2 greased and floured loaf pans and bake at 350 degrees for 1 hour and 5 to 10 minutes or until loaf tests done.

To make apricot Butter: Soak apricots overnight in water to cover. Add sugar and simmer 10 Minutes or until soft. Cool completely before adding to recipe.

Yield: “2 loaf pans”

Per Serving (excluding unknown items): 8069 Calories; 453g Fat (49.6% calories from fat); 87g Protein; 948g Carbohydrate; 25g Dietary Fiber; 890mg Cholesterol; 3400mg Sodium. Exchanges: 20 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Fruit; 1 Non-Fat Milk; 86 1/2 Fat; 40 Other Carbohydrates.

NOTES: From Carol’s Mother’s Recipes cookbook

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Pies

4 cups apricot (frozen) — thawed
1 cup sugar
1/4 cup tapioca

Mix and let sit for about 15 minutes.

Pour into double pie crust.

Bake 1 hour at 400 degrees.

Description:
“Pie”

Per Serving (excluding unknown items): 152 Calories; trace Fat (0.0% calories from fat); trace Protein; 39g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 2 Other Carbohydrates.

NOTES: From Gladys Fox

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread Breakfast

1/3 cup dried apricots — finely chopped
1 stick butter — softened
1 cup sugar
1 egg
1 8 ounce can crushed pineapple, undrained
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats

Cut apricots up with your kitchen scissors. Set aside. With mixer, cream butter and sugar together. Add egg and pinapple; beat well. Add all dry ingredients; mixing well. Fold in apricots. Spoon into well greased muffin tins (or use the paper liners) and bake at 350 degrees for 20 minutes.

Yield: “12 ”

Per Serving (excluding unknown items): 2488 Calories; 101g Fat (36.0% calories from fat); 31g Protein; 373g Carbohydrate; 13g Dietary Fiber; 460mg Cholesterol; 2713mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 2 Fruit; 19 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s “Mother’s Recipe Book”

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

Dissolve:
2 boxes orange jello in
2 cups hot water
Add and refrigerate until partially
jelled:
1/2 cup pinea;;le juice
1/2 cup apricot juice
1 small can frozen orange juice concentrate

Use 9 x 13 inch dish. Set in refrigerator until firm.

To make topping:

Mix sugar and flour; add rest of ingredients. Cook until thick. Cool. Add 1 cup cool whip. Spread on top of jello salad. Then sprinkle grated sharp cheddar cheese on top.

Per Serving (excluding unknown items): 42 Calories; trace Fat (1.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit.

NOTES: From Mother

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

2/3 cup dried apricot
1 cup flour
1/2 cup butter — softened
1/4 cup sugar

Cook apricots 15 minutes in enough water to cover on low heat. Drain and chop finely.

Mix 1 cup flour, butter, and sugar until crumbly. Pour into 8 X 8 pan. Bake 25 min. 350 degrees.

Topping:

Mix topping and apricots with mixer until well mixed. Pour over baked layer. Return to oven. Bake 25 minutes at 350 degrees. Cool. Sprinkle with conf. sugar. Makes 16 squares.

Description:
“Cookies”
Yield: “16 Squares”

Per Serving (excluding unknown items): 1668 Calories; 94g Fat (49.4% calories from fat); 17g Protein; 199g Carbohydrate; 11g Dietary Fiber; 248mg Cholesterol; 948mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 1/2 Fruit; 18 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES: From Sallie Boothroyd

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1/4 cup butter
1 16 ounce can apricot halves, drained
1/3 cup firmly packed brown sugar
1/3 cup slivered almonds

Pour butter into a 9 inch round cakepan. Arrange apricot halves, cut side up, in pan. Sprinkle with brown sugar and almonds. Pour pound cake mix — or whatever kind of cake made from scratch for a 9 inch pan over Apricots.

Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Run knife around edges of cake to loosen; invert onto a serving plate.

Yield: “1 9 inch cake pan”

Per Serving (excluding unknown items): 966 Calories; 71g Fat (63.9% calories from fat); 10g Protein; 80g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 502mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 13 1/2 Fat; 4 1/2 Other Carbohydrates.

NOTES: Southern Living. Suppose to use this over a pound cake mix. But look in cookbook and find pineapple upside down cake or some kind to use for a cake from scratch instead of mix.

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Cakes

Cake
1 Package Yellow cake mix
1 package cream cheese — 8 oz.
1 package vanilla pudding — 3.5 oz.
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/4 cup apricot brandy
1 6 oz. package dried apricots — chopped
2 cups pecans — chopped

Preheat oven to 350°.

Combine first 7 ingredients. Blend on low until moist. Beat on medium 2 minutes.
Stir in apricots and pecans.
Pour into greased and floured 10-inch fluted tube pan.
Bake 55 to 60 minutes. Test!
Cool 10 minutes. Invert onto serving plate.

Glaze:

Combine preserves and brandy; spoon over warm cake.

Cool cake completely. cover and allow to stand at room temperature 24 hours before serving.

Yield: “10 inch tube pan”

Per Serving (excluding unknown items): 385 Calories; 24g Fat (55.4% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2 Other Carbohydrates.

NOTES: From one of Carol’s books.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

10 ounces asparagus, cut into inch pieces — \
6 large egg
1/3 cup Parmesan cheese — finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon cut in 1/2-inch pieces
4 green onions – white parts only — thinly sliced

Steam asparagus until crisp-tender, about 5 minutes. Drain.

whisk eggs, grated Parmesan cheese, salt and pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes.

Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

Description:
“appetizer”

Per Serving (excluding unknown items): 94 Calories; 6g Fat (61.9% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 330mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat.

NOTES: Bon Appétit epicurious.com