Please enjoy these recipes for our
dried apricots. If you
have any recipes to share with us fax them to us at 231/947-0628.
Maybe you'll see them here!
Featured Recipes:
Dried Apricot Muffins
Dried Apricot Pinenut Pilaf
Apricot Macadamia Snowballs
Mimi's Apricot Chicken
Emi's Apricot Breakfast Spread
| 1 cup |
GREAT LAKES' Dried
Apricots, diced 1/4" |
| 1 cup |
Boiling Water |
| 1/2 cup |
Butter or Margarine |
| 1 cup |
Sugar |
| 3/4 cup |
Sour Cream |
| 2 cups |
All-purpose Flour |
| 1 teaspoon |
Baking Soda |
| 1/2 teaspoon |
Salt |
| 1 Tablespoon |
Orange Peel, grated |
| 1/2 cup |
Chopped Nuts |
| Topping: |
|
| 1/4 cup |
Sugar |
| 1/4 cup |
Orange Juice |
In a small bowl, pour hot water over apricots and let stand 5
minutes. Drain and set aside. In a large bowl, cream butter and
sugar. Add sour cream and mix well. Combine dry ingredients and
add to butter mixture. Mix until well combined. Fold in orange
peel, nuts and apricots. Batter will be very stiff. Spoon into
well-greased muffin cups, fill 3/4. Bake at 400 degrees for 18
to 20 minutes or until done. Combine sugar and orange juice;
dip muffin top in mixture. Makes 12 muffins. return
to top
| Dried Apricot Pinenut Pilaf |
Ingredients:
| 1 medium |
Onion, chopped |
| 2 Tablespoons |
Olive Oil |
| 1 cup |
Long Grain Rice |
| 1/2 teaspoon |
Salt |
| 1 14oz. can |
Chicken Broth |
| 1/4 cup |
Water |
| 1/3 cup |
GREAT LAKES' Dried
Apricots, diced |
| 1/4 cup |
GREAT LAKES' Pinenuts,
toasted |
| 1 teaspoon |
Basil |
| 1/2 teaspoon |
Cumin |
| 1/2 teaspoon |
Pepper |
Cook Onion in olive oil over low heat. Add rice, salt, broth
and water. Bring to a boil. Cover, turn the heat down to simmer
for 15 to 18 minutes (until rice is tender and liquid is absorbed)
Add apricots, cover and let stand for 5 minutes. Stir in the
pinenuts, basil, cumin and pepper. Serve. (Hint: Pinenuts can
be toasted in a dry frying pan over medium heat) return
to top
| Apricot Macadamia Snowballs |
Ingredients:
| 6 oz. |
GREAT LAKES' Ready-to-Eat
Dried Apricots |
| 1 Tbs. |
Sugar |
| 1 cup |
Packaged Sweet Coconut |
| 1/4 cup |
Apricot Jam |
| 1 cup |
Macadamia Nuts |
Using a food processor, blend all ingredients except coconut,
pulsing until mix forms a mass. Shape rounded teaspoons of mix
into balls. Roll and press coconut onto balls. Chill, loosely
covered, for 4 hours or overnight. return to top
Ingredients:
| 1 |
Whole Chicken Breast (boned and skinned) |
| 2 Tbs. |
Soy Sauce |
| 3 Tbs. |
Rice Wine or Dry Sherry |
| 1 Tbs. |
Grated fresh Ginger or Ground Ginger |
| 6 oz. |
GREAT LAKES' Ready-to-Eat
Dried Apricots, diced |
| 1 cup |
Rice |
| 1 cube |
Chicken Boullion |
| 1/2 cup |
Chopped Walnuts |
| 1 can (8oz) |
Sliced Water Chestnuts |
| 1 |
Medium onion, diced |
| 2 Tbs. |
Chopped Parsley |
| dash |
Basil, Marjoram & Cilantro |
1) Marinate chicken overnight in soy sauce, wine or sherry and
ginger. Save marinade.
2) In a medium pan, cover apricots with 1 cup of water and simmer
until soft and done. (about 5 minutes)
3) In another medium pan, add chicken to 1 1/2 cups of boiling
water and simmer for 10-15 minutes or until cooked through. Remove
chicken and cut into bite size pieces. Save water.
4) Add 1 1/2 cups of water to saved chicken water and add rice,
diced onions, chicken boullion . Slow boil until rice is soft.
(about 15 minutes)
5) Combine all ingredients including leftover marinade in a large
casserole dish and bake at 350 degrees for 40 minutes or until
heated through. return to top
| Emi's Apricot Breakfast Spread |
Ingredients:
| 6 oz. |
GREAT LAKES' Ready-to-Eat
Dried Apricots |
| 6 Tbs. |
Cream Cheese (light) |
| 2 Tbs. |
Non Fat Yogurt, Plain |
| 1 tsp. |
Honey |
Blend ingredients together in a food processor until well pureed.
Great spread on bread, bagels, or crackers! return
to top
