Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or
Line small baking dish with foil.
Place chicken, skin side up (may also use skinless chicken).
Spread jar or apricot preserves over chicken.
Bake at 350\u00b0 for 1 hour.
Baste every 20 minutes. Sprinkle with pecans before serving.
Serves 4.
rown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel
Preheat oven to 350 degrees F (175 degrees C). Place Camembert cheese in a shallow ovenproof serving dish.
Bake in the preheated oven until soft, about 20 minutes. Cover cheese with apricot preserves and pecans. Continue baking until preserves are warmed through, about 3 minutes more.
Sift dry ingredients into bowl.
Add orange peel, pecans and apricots.
Mix with fingers to coat.
Beat apricot juice, orange juice and egg with wire whisk. Pour liquid into dry ingredients; do not overmix, just fold until blended.
Add margarine; mix. Spoon into buttered and floured loaf pans.
Place on table with thump to expel air bubbles.
Bake at 350\u00b0 for 1 hour or until bread tests done.
Remove from oven.
Cool 5 minutes.
Loosen sides with knife and turn onto rack.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
br>VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to
ou like lots in your fruitcake.
Chop fruit as necessary
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
wo loaf pans. (The internet recipe specified lining the bottoms of
cool on rack.
Wrap fruitcake tightly in foil.
Store
ith brown sugar.
Arrange apricot and pecan halves on top.
In medium saucepan, bring sugar, nectar, margarine, cinnamon and nutmeg to a boil.
Boil gently 2 minutes.
Arrange potatoes in a baking dish (12 x 8 x 2-inch or larger if doubling recipe). Pour sauce over potatoes; sprinkle with nuts.
Cook in 350\u00b0 oven (turning or basting potatoes several times) for 30 minutes or until potatoes are heated through and sauce is bubbly.
Sauce will thicken as it sets after baking.
This recipe is easy and great! I double this for a large crowd.
f top of cake with apricot halves.
Sprinkle additional chopped
Preheat oven to *325.
Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Watch them closely, toss if neccesary. Let cool.
Combine the cheeses and stir until evenly mixed.
Divide the cheese mixture into 15 equal pieces.
Place one piece of cheese on top of one dried apricot and top with toasted pecan.
Transfer to serving plate and refrigerate.
Recipe can be completed to this point up to 8 hours before serving.
Serve at room temperature.
br>
For the smaller recipe, roll dough into a rectangle
Preheat oven to 170\u00b0C.
Line a 20 cm deep pan with 2 sheets of baking paper.
Combine dried fruit and water in a saucepan and bring to boil.
Remove from heat and stir in the pumpkin, oil and lemon rind.
Cool to room temperature.
Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
Pour into the pan and bake about 1 1/2 hours.
Brush with sieved apricot jam. Cover and cool in pan.
aucepan bring 1/2 cup apricot nectar just to boiling. Remove