#apricotglaze

[corazn-alro]

Delicious sugar cookie crust topped with creamy cheesecake-like spread and fresh colorful fruits, all brushed with a light apricot glaze.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon baking powder. teaspoon salt. 8 oz cream cheese, softened. cup powdered sugar. 1 teaspoon vanilla extract. Assorted fresh fruits berries, kiwi, pineapple, etc.. cup apricot preserves. 1 tablespoon water.

Instructions: In a bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into two portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C. On a lightly floured surface, roll out each dough disk to about inch thickness. Use cookie cutters to cut out desired shapes and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture onto the cooled cookies. Top the cookies with assorted fresh fruits. In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth. Remove from heat. Brush the fruit with the melted apricot preserves to create a glaze. Chill the fruit pizzas in the refrigerator for about 30 minutes before serving. Enjoy these delightful Sugar Cookie Fruit Pizzas!

Prep Time: 30 minutes

Cook Time: 12 minutes

adina crawford

[hotcuppahjo-art]

Spicy, sweet, sticky, and irresistible, these Apricot Glazed Baby Back Ribs are a flavor explosion. The combination of apricot preserves, soy sauce, and spices creates a deliciously caramelized glaze that enhances the tenderness of the ribs.

Ingredients: 2 racks baby back ribs. Salt and pepper to taste. 1 cup apricot preserves. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper adjust to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Start by heating the oven up to 300F 150C. Add salt and pepper to the baby back ribs. Put the ribs on a baking sheet lined with foil, meat side up. Wrap the ribs in another piece of foil and place them in the oven for two and a half to three hours, or until they are soft. Put apricot preserves, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper in a saucepan and set it over medium-low heat. Stir the sauce often while it simmers for about 10 minutes, or until it gets a little thicker. Warm up the grill over medium-high heat. Spread the apricot glaze all over the baked ribs and grill them for 10 to 15 minutes, turning them over every now and then, until they are sticky and caramelized. If you want, you can brush on more glaze while the food is grilling. Taking them off the grill, let them rest for a while, and then cut them in half. To serve, top the ribs with chopped green onions and sesame seeds. Check out these tasty, sticky, sweet, and spicy Apricot Glazed Baby Back Ribs!

Prep Time: 20 minutes

Cook Time: 180 minutes

stop the smoke

[the-gang-makes-a-podcast]

In this recipe for Apricot-Glazed Chicken, sweet apricot preserves are mixed with savory soy sauce and Dijon mustard to make a glaze that goes well with tender chicken breasts. It's a simple but classy dish that will impress everyone!

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1 cup apricot preserves. 2 tablespoons soy sauce. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Apricot jam, soy sauce, Dijon mustard, and minced garlic should all be mixed together in a small bowl. In a skillet that can go in the oven, heat the olive oil over medium-high heat. It will take about 34 minutes on each side to brown the chicken breasts after adding them to the pan. Spread the chicken breasts out evenly with the apricot glaze. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is cooked all the way through and the glaze turns caramelized. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 30 minutes

B.C. Cooperative Learning Association

[elfelondra]

This simple slow cooker recipe only needs five things to make an apricot-glazed ham that tastes great. Great for a holiday meal or any other special event where you don't want to fuss.

Ingredients: 1 5-7 lb bone-in ham. 1 cup apricot preserves. 1/4 cup Dijon mustard. 1/4 cup brown sugar. 1 tablespoon apple cider vinegar.

Instructions: Put the ham in the crock pot. Grape preserves, Dijon mustard, brown sugar, and apple cider vinegar should all be mixed together in a bowl. Make sure the ham is evenly covered as you pour the mixture over it. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the ham is soft and hot all the way through. Take the ham out of the slow cooker when it's done and let it rest for a few minutes before cutting it. Use the rest of the glaze from the slow cooker to cover the ham slices.

Prep Time: 10 minutes

Cook Time: 360 minutes

Derive Event Hire

[diploutticus]

Lynsey Mobile Personal Trainer

[erissimsccfinds]

This sweet and savory treat will take your pork tenderloin to the next level. Pork tenderloin that has been seasoned with Cajun spices is wrapped in crispy bacon and glazed with a delicious apricot sauce. This dish is perfect for any occasion and will make your mouth water.

Ingredients: 2 pork tenderloins. 1 pound bacon. 1 cup apricot preserves. 2 tablespoons Dijon mustard. 1 tablespoon Cajun seasoning. Salt and pepper to taste. Chopped fresh parsley, for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Make sure the pork tenderloins are well covered in Cajun seasoning, salt, and pepper. To make a bacon weave, lay out the bacon slices so that they slightly overlap. Season a pork tenderloin and put it in one end of the bacon. Then, roll it up tightly. Do it again with the other flank steak and bacon weave. Melt the apricot preserves and mix them with the Dijon mustard in a small saucepan over medium-low heat. Spread the apricot glaze out over the pork tenderloins that have been wrapped in bacon. Put the tenderloins that have been wrapped in bacon on a baking sheet. Bake in a hot oven for 25 to 30 minutes, or until the bacon is crispy and the pork reaches 145F 63C inside. Take it out of the oven and give it a minute or two to cool down. Add chopped fresh parsley to the top of the slices. For a meal full of flavor, serve these tasty Apricot Glazed Bacon Wrapped Cajun Pork Tenderloins.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ohio Music Education Association

[arroyeah]

These little fruit tarts are great for parties, afternoon tea, or any other event. They are cute and taste great, with a buttery crust, a creamy filling, and fresh fruits. The apricot glaze makes the cake shine and tastes even better.

Ingredients: 1 package 14 ounces refrigerated pie crusts. 1 package 8 ounces cream cheese, softened. 1/3 cup granulated sugar. 1 teaspoon vanilla extract. Assorted fresh fruits such as berries, kiwi, and grapes, washed and sliced. 1/4 cup apricot preserves.

Instructions: Set the oven to 425F 220C and heat it up. Lay the pie crusts out on a surface that has been lightly floured. To make circles out of the dough, use a 3-inch round file. To make small tart shells, press each circle into the cups of a mini muffin tin. Use a fork to make holes in the bottom of the tart shells so they don't puff up while they're baking. The tart shells should be baked in a hot oven for seven to nine minutes, or until they turn golden brown. Take it out of the oven and let it cool down all the way. Put the cream cheese, sugar, and vanilla extract in a bowl and mix them together until they are smooth and creamy. Put some of the cream cheese mixture into each tart shell that has been left to cool. Fill each tart shell with cream cheese and then add slices of fruit on top of it. Place the apricot preserves in a small saucepan and melt them over low heat. To make a glaze, brush the melted preserves over the fruits. Put the mini fruit tarts in the fridge for at least an hour before you serve them. Have fun with your tasty mini fruit tarts!

Prep Time: 20 minutes

Cook Time: 10 minutes

Already Bored

[artistsletterontrumpandjerusalem]

Indulge in the delightful flavors of apples and cinnamon with this easy-to-make Fleur de Pommier Tart. The puff pastry provides a buttery and flaky base, while the thinly sliced apples, coated in a sweet cinnamon mixture, create a harmonious balance of flavors. Finished with a glossy apricot glaze, this tart is as beautiful as it is delicious.

Ingredients: 1 sheet of puff pastry. 4-5 apples, preferably Granny Smith, thinly sliced. 1/4 cup sugar. 1 tablespoon lemon juice. 1 teaspoon ground cinnamon. 1/4 cup apricot preserves. 2 tablespoons water.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the puff pastry sheet on a baking sheet that has been lined with parchment paper and roll it out. Add the thinly sliced apples to a bowl and mix in the sugar, lemon juice, and cinnamon. Make sure the apples are covered all over. Place the apple slices on top of the puff pastry, leaving a little space around the edges. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are soft. Warm the apricot preserves and water in a small saucepan over low heat until the preserves melt and the water is smooth. When the apricot preserves melt, brush them over the warm tart to make a glaze. Let the tart cool down a bit before you serve it. Have fun with your tasty Fleur de Pommier Tart!

Gerard W