Best Apricot Delight Recipes

APRICOT CHEESE DELIGHT (ORANGE SALAD)

Steps:

• Drain pineapple and save the juice for topping.
• Dissolve Jello in the 2 cups of hot water.
• Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
• To make the topping, combine sugar and flour in a saucepan.
• Blend in egg and butter.
• Add pineapple juice, and cook over low heat, stirring constantly until thickened.
• Cool thoroughly.
• Fold in whipped cream, and spread topping over congealed salad.
• Sprinkle with grated cheese, and chill.

APRICOT DELIGHT ~ (OR PEACH)

Steps:

• 1. In a medium sauce pan, bring the pineapple and juice to a boil - stir in jello until dissolved and simmer for 5 minutes. Set aside to cool.
• 2. In large bowl, beat the cream cheese and sugar together until well blended. Add the pineapple mixture and baby food, then mix until well blended.
• 3. Fold in cool whip & nuts.
• 4. Spread into a 9 x 13 baking dish and refrigerate until set.
• 5. Serve salad as is or with whipped cream. I sometimes sprinkle nuts on top, before refrigerating. Enjoy! I find this salad refreshing.

APRICOT DELIGHT

Steps:

• In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool. , In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake. , Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.

APRICOT DELIGHT

Steps:

• 1. Spread 1/2 Cup Crumbs in bottom of 6" round baking dish.
• 2. Cream together the Butter and Powdered Sugar. Add Egg, beat until Fluffy. Carefully spread over crumbs in dish. Drain Apricots and chop. Spread over butter/sugar mixture in dish. Layer with Slivered Almonds and then 1/2 Cup of crumbs.
• 3. Combine whipped topping, almond extract, vanilla and Sugar, layer on top of ingredients in dish. Sprinkle remaining 1/2 c. crumbs in top.
• 4. Chill 12 Hours before serving.

APRICOT & TURKISH DELIGHT MESS

Steps:

• Place the mascarpone, yogurt, sugar and orange flower water into a large bowl and whisk until thickened. Fold the remaining ingredients through, then divide the mix between 2 dessert glasses or bowls and decorate with extra mint, if you like.

KHUBANI KA MEETHA (APRICOT DELIGHT)

Steps:

• Wash the apricots and soak in water for 5-6 hours or overnight.
• De-seed the apricots, chop and place in a pan along with the liquid and the sugar.
• Cook over medium heat, till sugar dissolves and the mixture becomes pulpy and blended.
• Transfer into a serving dish.
• Serve hot or cold with custard or ice cream.

LAYERED APRICOT DELIGHT

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat flour and butter until blended.
• Stir in walnuts.
• Spread mixture into bottom of a greased 9 x 13-inch baking dish.
• Bake 25 minutes or until golden brown.
• cool in dish on a wire rack.
• In a medium saucepan, combine granulated sugar, cornstarch and gelatin.
• Reserving juice, drain and slice apricots.
• Add enough water to reserved apricot juice to make 1 3/4 cups.
• Stir juice mixture into sugar mixture.
• Stirring constantly, cook over medium heat until mixture thickens and becomes clear (about 26 minutes).
• Cool to room temperature.
• Stir apricots into gelatin mixture.
• In a medium bowl, beat cream cheese, confectioners sugar, and vanilla until fluffy.
• Fold in whipped cream.
• Spread cream cheese mixture over cooled crust.
• Spoon apricot mixture over cream cheese layer.
• Cover and chill 4 hours or until set.
• To serve, cut into 3-inch squares.
• Store in an airtight container in refrigerator.

CRANBERRY APRICOT DELIGHT BARS

Steps:

• Combine raisins, cranberries, apricots, orange zest and brandy in a small saucepan and bring to a boil. Remove from heat and let stand for 20 minutes. Meanwhile, combine vanilla wafers and melted butter. Press into ungreased 8 X 8 X 2 inch baking dish. Set aside. Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs and brown sugar until fluffy, about 5 minutes. Stir in flour, coconut, pecans and almond extract. Drain fruit mixture and reserve liquid. Stir drained fruit into flour mixture. Spread over vanilla wafer crust. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan. Combine powdered sugar and reserved liquid. Drizzle over top. Cut into 2 inch squares.

APRICOT DELIGHT

Steps:

• In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Dissolve gelatin in hot nectar. Set aside to cool.
• In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups. Whisk in pudding mix and milk powder for 1-2 minutes. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin. Fold in whipped topping and cake.
• Pour into an 11-in x 7-inch dish. Refrigerate for 2-4 hours. Garnish with apricot slices.

APRICOT DELIGHT

Steps:

• Cook first six ingredients over low heat until thick, stirring constantly. Remove from heat. Add 2 tablespoons butter and mix well. Let cool. Add 9 ounce carton of Cool Whip. Pour in a corning ware dish and sprinkle with nuts.