RECIPE: Recipe: Bookstore Cafe Apricot Squares (Marcy Goldman Recipe) Look absolutely Delicious!
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RECIPE:
lana-in-fl
Well-known member
These are a fancy version of what my family calls farfel biscuits.
The filling sounds much more appetizing that the apricot jam I normally use. I think these are in my future as well.
The filling sounds much more appetizing that the apricot jam I normally use. I think these are in my future as well.
Dede Wilson's REC: Amaretto Apricot Ginger Cake...
AMARETTO APRICOT GINGER CAKE
Recipe By
ede Wilson/Bake It To The Limit
Serving Size : 8
1 cup dried apricots -- chopped fine into 1/4-inch dice
6 ounces unsalted butter -- (3/4 stick) cut into 1 Tbl sized pieces
3/4 cup lightly packed light brown sugar
1/2 cup amaretto
1/2 cup water
1/4 cup honey
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioners' sugar
In a medium sized saucepan combine the chopped apricots, butter, brown sugar, amaretto, water and honey and bring to a boil over medium-high heat. Turn down heat to medium-low and simmer for 3 minutes. Take off heat and let cool 30 minutes.
Preheat oven to 350 degrees. Butter and flour an 8 by 2-inch round cake pan.
In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon and salt.
Whisk together the wet and dry ingredients just until combined. Pour into pan and bake for 45 to 55 minutes, or until a toothpick tests clean.
Cool on a wire rack at least 30 minutes before slicing.
May be dusted with confectioners' sugar before serving. Wrap tightly with plastic wrap and store at room temperature for up to 1 day.
AMARETTO APRICOT GINGER CAKE
Recipe By
ede Wilson/Bake It To The LimitServing Size : 8
1 cup dried apricots -- chopped fine into 1/4-inch dice
6 ounces unsalted butter -- (3/4 stick) cut into 1 Tbl sized pieces
3/4 cup lightly packed light brown sugar
1/2 cup amaretto
1/2 cup water
1/4 cup honey
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioners' sugar
In a medium sized saucepan combine the chopped apricots, butter, brown sugar, amaretto, water and honey and bring to a boil over medium-high heat. Turn down heat to medium-low and simmer for 3 minutes. Take off heat and let cool 30 minutes.
Preheat oven to 350 degrees. Butter and flour an 8 by 2-inch round cake pan.
In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon and salt.
Whisk together the wet and dry ingredients just until combined. Pour into pan and bake for 45 to 55 minutes, or until a toothpick tests clean.
Cool on a wire rack at least 30 minutes before slicing.
May be dusted with confectioners' sugar before serving. Wrap tightly with plastic wrap and store at room temperature for up to 1 day.
originally posted by Marbalet REC: Apricot Tea Ring...
Apricot Tea Ring
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup water
6 tablespoons butter
1 large egg
1/2 cup sour cream
1/2 cup dried apricots -- (see note)
1/2 cup chopped nuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
glaze frosting:
1 cup powdered sugar
1 teaspoon butter
4 tablespoons water
Vanilla extract -- to taste
In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter or margarine until hot. Add to dry ingredients. Beat 2 minutes at low speed. Add egg and beat 2 minutes at medium speed. Stir in enough remaining flour to made a soft dough.
On a floured surface, knead for 4 minutes. Place in greased bowl, cover and let rise in warm place 20 minutes or until doubled in size. Punch dough down. Roll dough to a 16 x 9-inch rectangle. Spread remaining 2 tablespoons butter on dough.
In small bowl, combine fruit, nuts, brown sugar and cinnamon; sprinkle over dough. Roll as for jelly roll; seal ends. Place on greased baking sheet, seam sides down. Seal ends to form a ring. Cut slits 2/3 of way through at one inch intervals. Turn each section on its side.
Cover and let rise in warm place 20 minutes or until almost doubled.
Bake at 375 degrees for 20-25 minutes. Cool then drizzle with glaze.
Glaze: Mix all ingredients together until smooth.
NOTES : Chop apricots or use 1/3 cup candied fruits.
Prize winner in Tea Rings-yeast bread, Del Mar Fair -1993
Apricot Tea Ring
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup water
6 tablespoons butter
1 large egg
1/2 cup sour cream
1/2 cup dried apricots -- (see note)
1/2 cup chopped nuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
glaze frosting:
1 cup powdered sugar
1 teaspoon butter
4 tablespoons water
Vanilla extract -- to taste
In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter or margarine until hot. Add to dry ingredients. Beat 2 minutes at low speed. Add egg and beat 2 minutes at medium speed. Stir in enough remaining flour to made a soft dough.
On a floured surface, knead for 4 minutes. Place in greased bowl, cover and let rise in warm place 20 minutes or until doubled in size. Punch dough down. Roll dough to a 16 x 9-inch rectangle. Spread remaining 2 tablespoons butter on dough.
In small bowl, combine fruit, nuts, brown sugar and cinnamon; sprinkle over dough. Roll as for jelly roll; seal ends. Place on greased baking sheet, seam sides down. Seal ends to form a ring. Cut slits 2/3 of way through at one inch intervals. Turn each section on its side.
Cover and let rise in warm place 20 minutes or until almost doubled.
Bake at 375 degrees for 20-25 minutes. Cool then drizzle with glaze.
Glaze: Mix all ingredients together until smooth.
NOTES : Chop apricots or use 1/3 cup candied fruits.
Prize winner in Tea Rings-yeast bread, Del Mar Fair -1993
From Tuscany--REC: Pinenut Torta with Marsala-Poached Autumn Fruit...
Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan.
PINE NUT TORTA WITH MARSALA-POACHED AUTUMN FRUIT
Fruit:
3 cups water
1 cup Marsala wine -- sweet, imported
1/4 cup sugar
1 cinnamon stick
1 4-inch long strip lemon peel
2 cups prunes -- pitted
2 cups dried apricots
Cake:
3 large egg yolks
1 large egg
1 1/2 teaspoons grated lemon peel -- (packed)
1 teaspoon vanilla extract
1/4 teaspoon salt
10 tablespoons unsalted butter -- (1 1/4 sticks) room temperature
1 cup sugar
1 1/2 cups all purpose flour -- unbleached
3/4 cup pine nuts -- (about 3 1/2 ounces)
Powdered sugar
For fruit:
Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.)
For cake:
Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
Sprinkle cake with powdered sugar. Serve with poached fruit.
Suggested Wine: Vin Santo
Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan.
PINE NUT TORTA WITH MARSALA-POACHED AUTUMN FRUIT
Fruit:
3 cups water
1 cup Marsala wine -- sweet, imported
1/4 cup sugar
1 cinnamon stick
1 4-inch long strip lemon peel
2 cups prunes -- pitted
2 cups dried apricots
Cake:
3 large egg yolks
1 large egg
1 1/2 teaspoons grated lemon peel -- (packed)
1 teaspoon vanilla extract
1/4 teaspoon salt
10 tablespoons unsalted butter -- (1 1/4 sticks) room temperature
1 cup sugar
1 1/2 cups all purpose flour -- unbleached
3/4 cup pine nuts -- (about 3 1/2 ounces)
Powdered sugar
For fruit:
Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.)
For cake:
Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
Sprinkle cake with powdered sugar. Serve with poached fruit.
Suggested Wine: Vin Santo
LOL! I actually had that happen - I'm on self-imposed restriction.
Then yesterday my son was upset because I wouldn't let him make a book order from the monthly Scholatic magazine they get from school -I told him as soon as he filled up a box of books to donate to make room for new ones, let me know.
He didn't like that idea very well....but I can't complain too much, as he loves to read!
Then yesterday my son was upset because I wouldn't let him make a book order from the monthly Scholatic magazine they get from school -I told him as soon as he filled up a box of books to donate to make room for new ones, let me know.
He didn't like that idea very well....but I can't complain too much, as he loves to read!