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Apricot Recipes

Apricot Recipes also from CalifApricot.com - California fresh apricots.

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    Apricots have high levels of vitamins A (beta-carotene) and C and are a good source of potassium. Apricots also contain iron, calcium, phosphorus, and fiber.

    In California, apricots are harvested in mid-May for about two months. Select plump, firm fruit with a slight aroma and orange color.

    Do not let apricots touch each other - you'll end up with brown spots where they've been in contact.

    Ripe fruit should be refrigerated.

    To ripen firm fruit, keep at room temperature or place in a paper bag with an apple or a banana.


    Fresh Apricot Pie - 8 servings

    2 tbsp lemon juice
    10 cups sliced fresh apricots (4 LB)
    2 cups sugar
    1/4 cup quick-cooking tapioca
    1/2 tsp cinnamon
    Double crust pastry for 9-inch pie(s)
    2 tbsp butter
    Cream or beaten egg

    Sprinkle lemon juice over apricots
    Blend in sugar, tapioca, and cinnamon; mix lightly.
    Let stand 15 minutes.

    To Bake Fresh Apricot Pie

    Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tbsp butter.
    Add top pastry; flute edge of crust.
    Brush top pastry with beaten egg.
    Bake at 425 degrees F 40 minutes or until fruit in center of pie is cooked.

    To Freeze Extra Pie Filling

    Place half of filling in large freezer bag; dot with 1 tbsp butter.
    Squeeze out air and seal.
    Place in 9-inch pie pan; shape to fit pan and freeze.
    Once frozen, remove pan.

    To Bake Frozen Pie Filling

    Unwrap and place frozen filling in unbaked 9-inch pie shell.
    Add top pastry; flute edge of crust.
    Bake at 425 degrees F 60 to 70 minutes.
    Makes 2 nine-inch pies


    Apricot Carrots - Serves 4

    2 Tablespoons butter
    6 carrots, peeled and sliced into thin rounds
    1/2 cup chicken broth or water
    1/2 cup dried apricots, coarsely chopped
    1 teaspoon honey
    1 teaspoon balsamic vinegar
    1/4 teaspoon ground cinnamon
    2 green onions, sliced very thin
    Salt and pepper to taste

    In a medium saucepan, saute the carrots in the butter over medium heat for 3 minutes.

    Add chicken broth or water, apricots, honey, balsamic vinegar, and cinnamon to the carrots. Cover and simmer 4 minutes. Add green onions, re-cover, and simmer an additional 1 to 2 minutes. Season to taste with salt and pepper.


    Apricot Salad

    2 (3 oz.) pkgs. apricot flavored Jell-O
    2/3 cup sugar
    2/3 cup water
    2 (4 3/4 oz.) jars apricot baby food
    1 (20 oz.) can crushed pineapple, undrained
    1 (14 oz.) can sweetened condensed milk, chilled
    1 (8 oz.) pkg. cream cheese, softened

    Combine Jell-O, sugar, and water in small pan. Bring to a boil, stirring to dissolve sugar and Jell-O. Remove from heat and stir in fruit. Set aside to cool. Combine condensed milk and cream cheese. Beat until smooth. Stir in Jell-O mixture. Chill until firm.


    Hot Curried Fruit

    1 (16 ounce) can sliced pears, well drained
    1 (20 ounce) can pineapple chunks, drained
    1 (15 ounce) can apricot halves, drained
    2 (15 ounce) cans sliced peaches
    1 (4 ounce) jar maraschino cherries (optional)
    1/4 cup packed brown sugar
    1/4 cup white sugar
    3 teaspoons curry powder
    2 tablespoons butter

    1. Preheat oven to 400 degrees F (205 degrees C).
    2. Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
    3. Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.


    Sweet and Nutty Moroccan Couscous

    2 cups vegetable broth
    5 tablespoons unsalted butter
    1/3 cup chopped dates
    1/3 cup chopped dried apricots
    1/3 cup golden raisins
    2 cups dry couscous
    3 teaspoons ground cinnamon
    1/2 cup slivered almonds, toasted

    Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

    Notes: To toast almonds, spread them out on a baking sheet, and bake for 10 minutes in a preheated 350 degrees F (175 degrees C) oven, or until they are fragrant.


    Apricot and Toasted Almond Stuffing - Servings: 12

    Recipe by eVitamins - Save 20%-70% on top name Health products!

    Ingredients
    1 cup (240mL) brandy
    1/2 cup (75g) dried apricots, diced (10 apricot halves)
    2 tsp (10mL) vegetable oil
    1 cup (150g) celery, chopped
    1 cup (180g) onion, chopped
    3 cloves garlic, minced
    5 cups (560g) stuffing cubes, (cubed dried white bread)
    1 1/2 cups (360mL) chicken or vegetable broth
    1/2 cup (65g) toasted almonds, sliced
    1/2 cup (75g) dried cranberries
    1 egg, beaten
    1/2 tsp (1g) thyme
    1/4 tsp (1g) freshly ground black pepper

    Directions
    Preheat oven to 350°F (175°C).

    Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside.

    Heat oil in a large nonstick skillet over medium-high heat. Add celery, onion and garlic, saute until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.

    In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently. Spoon the bread mixture into a 2-quart (2L) casserole that has been sprayed with vegetable oil spray. Cover with lid, and bake for 45 minutes or until thoroughly heated.

    Nutrition Facts - Calories: 311,Total Fat: 6g, Calories from fat: 20%, Protein: 8g, Carbohydrate: 45g, Cholesterol: 16mg, Sodium: 906mg


    Fresh Fruit and Custard Tart - Serves 6

    Recipe by eVitamins - Save 20%-70% on top name Health products!

    Ingredients
    2 - 4 cups of ripe, fresh fruit to use for topping the tart.

    Custard:
    One 10-inch (25cm) tart-shell
    1 3/4 cups (420mL) vanilla-flavored soy drink
    4 egg yolks
    1/4 cup (50g) fruit sweetener
    1/4 cup (30g) cornstarch

    Yellow glaze:
    1 cup (340g) unsweetened apricot jam
    1/4 cup (60mL) water

    Directions - Place soy drink in a heavy bottom saucepan over medium heat and let simmer.

    Whip yolks, sweetener and cornstarch with an electric mixer until fluffy. With mixer at low speed, pour 1/2 cup (120mL) of hot soy drink into the mixture.

    Pour yolk mixture into remaining soy drink on stove, whisking constantly. Raise heat and use both whisk and rubber spatula to keep the custard free of lumps as it comes to a boil.

    Reduce heat and simmer custard for 5 minutes, stirring constantly. Immediately pour hot custard into a bowl; directly cover its surface with plastic wrap. Refrigerate until thoroughly chilled.

    To make the glaze:
    In a small pan bring the jam and water to a full boil. Lower heat and simmer for 5 minutes. Strain the mixture through a sieve. Use while still hot.

    To assemble the tart:
    Brush the inside of the baked and cooled tart-shell with hot yellow glaze. Let the glaze cool 5 minutes before smoothing custard in bottom of the tart-shell.

    Arrange fruit in concentric circles over the custard working from the outside towards the center. Place the fruit in overlapping layers or close together so that as little of the custard shows through as possible.

    Brush remaining hot glaze over fruit for shine and to hold fruit in place.

    Chill the tart for at least 1 hour before serving.


    Turkey Breast with Herbed Apricot Glaze - Serves 12

    Recipe by eVitamins - Save 20%-70% on top name Health products!

    Ingredients
    7 pounds (3.2kg) turkey breast, uncooked, thawed
    3 Tbsp (65g) apricot preserves
    1 tsp (2g) cumin
    1 tsp (2g) dry mustard
    1 tsp (2g) sage
    1/2 tsp (1g) thyme
    1/2 tsp (3g) salt
    Vegetable oil spray

    Directions -
    Preheat oven to 325°F (165°C).

    Rinse turkey breast with cold water and pat dry with a paper towel. Trim excess fat. Starting at the neck cavity, loosen skin from the breast by inserting fingers, gently pushing between skin and meat. Combine the apricot preserves, cumin, mustard, sage, thyme, and salt, forming a sticky paste. Rub the paste under and over the skin. Place turkey in a roasting pan or shallow baking dish coated with vegetable oil spray.

    Bake for approximately 2 1/2 - 3 hours or until thermometer registers 180°F (85°C). Remove turkey from oven an let stand 10 minutes before carving. Discard skin.

    Nutrition Facts: Calories: 308, Total Fat: 2g, Calories from fat: 5%, Protein: 65g, Carbohydrate: 3g, Cholesterol: 164mg, Sodium: 221mg


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  • The Healthy Benefits of Apricot Seed

    Comments from Amazon Customers:

    I started using this product approx. 8 years ago. We (my family of 7) mainly take them when we start feeling sick. It's hard to make yourself chew them because of the taste but it helps - for sure. I was convinced this would help boost the immune system from the beginning when 2 of my children who had some warts on feet and hands were healed!-never to return! No kidding! Approx. 3-4 mo. after we started this regimen my oldest said, "hey Mom, you know those warts on my foot are gone!" Well, it makes sense. Warts are viral and they say many cancers start as viral (ie genital warts can lead to cervical or uterine ca).

    My #4 child (who'd secretly been discarding the seeds) then started truly taking hers and the warts on her hand dried up and fell off. I was convinced! I'm an RN and I'd love to find out if this has helped others in this way, especially if they have VD-warts. Women or men who have this have to go through painful burning- off process which, most of the time, comes back!

    For the children, I would give them seeds based on their age: 3yrs-3seeds, 5yrs-5seeds, etc. to a max. of 7 seeds daily. Now my kids are almost all teens and it's diff. to make them take the seeds. One son, who's wrestler at school, got a very large cluster of warts on his knee this year and started taking them for a few months (sporadically) and the wart cluster is now gone. I was just browsing the internet to find a good grinder. I thought mixing the seeds in yogurt or other foods would increase mine and my family's compliance in taking them regularly. I hope you all find this helps!

    This is the same brand that Dr. Michael B Schachter takes himself. He has been curing people from cancer with laetrile for over 20 years! The Oasis of Hope Hospital in Mexico ([...]) recommends that you take 12 kernels to prevent cancer. So eat that FDA!



    Wish I could give a thousand stars for these. They saved my vision and probably my eye. I was exposed to heavy metals and had a compromised immune system for a time. During this time I found a tumor next to my left eye. Then it grew, and grew. I tried many many things to fix it. I tried raw ACV, vitamin c/b12, baking soda, raw vegetables, colloidal silver, mega dosing iodine, raw acv with honey, and a combination of all of those. For a while the ACV would stop the pain, which was great. But then it was like the cancer got immune to it and the result was no effect. Raw vegetables dramatically effected the cancer, even shredding it some days, I could literally feel it getting smaller. Unfortunately it also grew somewhat immune to that and regrew after a while. I ate a lot of raw food to begin with but sometimes that just isn't enough.

    I finally found this huge online video about how big pharmacy companies were obscuring the truth behind natural medicine. They listed several different cures that made sense. The baking soda especially but that seemed to be work better when injected near the tumor. Essiac also seemed like a good one although I didn't try that one. I saw the apricot seeds and that stood out to me, I was drawn to them.

    The first day I took only 9 seeds, about 3 every few hours or so. This immediately gave pain relief, much more than before. I continued this for a while and had the tumor shrink a great deal. Then I slacked up and it grew back some. Fortunately for whatever reason the cancer apparently can not become immune to these. This time I decided to hit the cancer harder. I took 10 seeds at a time every few hours. This had a dramatic effect on shrinking the tumor and I could finally blink without pain.

    Sadly I am still not cured and this has all taken place over several months. I have also began taking spirulina and chlorella as well to remove metals and boost my immune system. Along with taking 10 seeds every few hours and going back to heavy raw vegetable eating I do hope to have this finally cured in a few more months.

    The only alternative offered by modern medical science was chemotherapy, radiation, or surgery. Which would be extreme poison, burning, or cutting my body. Which kills anyone's immune system and often does worse damage than the cancer. Practices that have not truly evolved since the 1950's. What a joke. It's unreal that the FDA, AMA, ACA, and many of the heads of these big pharmaceutical companies are not in prison. Their survivor rates and cure rates are awful and cancer has only been increasing in the population for a long time now. How can they make billions every year off suffering and people dying? All the while they refuse to do studies on stuff like apricot seeds or other natural cures. It's like they have no humanity. They should be charged with treason against the country or humanity.

    Overall my tumor has reduced 70% thus far. I now have zero pain. I no longer wake up in the middle of the night feeling it expand while turning my eye blood shot red and having endless tears pour out of my eye. I do really hate the taste, hate eating it every day but it removes my pain and continues to shrink the tumor so I eat them. it's a shame the FDA banned the extract of these called laetrile to protect big pharma profits. Because apricot seeds along with raw vegetables are pretty much the official cure without side effects as far as I and many others are concerned.
    I know people from all over will tell you that these are poisonous... and they would be correct...However they are only poisonous to abnormal, and cancer cells. I have used these for over 4 years now, and have not died or even got sick. I have also never gotten cancer. Now you may say that since I didn't have cancer that these do not prove anything...you may be right, but it may have prevented anything from starting. You will read from skeptics that the people who use this natural stuff are nuts. They call modern medicine "traditional", yet remedies that have been time tested for 1000's of years is quackery.

    If you have cancer, or know someone who does, please look into it for yourself. Do not take my word, or anyone else's. It is your life, you are responsible to know the truth.

    If I may suggest a starting point, read the book called Cancer: Step outside the Box by Ty Bollenger. If you do nothing else but read that book, you will have a better understanding of the "other" side of medicine...you know, the "quacks". I recommend these, but please please please read that book, as it may save a life. Most importantly, do your own homework, do not trust anyone, even your doctor as even they do not know everything, and in fact are human prone to error.


    Apricots seeds did the trick in curing my wife's cancer! The bitter raw apricot seeds has saved my wife from esophageal cancer; there is no doubt. I recommend them highly for anyone who wants to kill their cancer and for those who want to prevent cancer. She has ground up daily 20 seeds into a powder and adds the powder to her daily nutritional antioxidant shake.


    Bitter Raw Apricot Seeds


    APRICOT SEED RECIPES

    Recipes from Apricot Power

    Apple and Apricot Seed Bites

    8 oz. package cream cheese
    16 apple seeds
    16 raisins
    1 apple, grated
    3 T. apricot seeds, ground
    Pinch of mace

    Mix apple with cream cheese. Place apple seed inside of raisin. Form a small ball of apple and cream cheese with raisins in the middle. Roll in the apricot seeds. Chill several hours.

    Almond Bavarian Cream

    2 envelopes gelatin softened in 1/2 C. cold milk in blender
    Add 1/3 C. boiling water and start blender
    Add 1/2 C. honey
    4 organic, eggs
    1 T. Vanilla
    2 t. grated apricot seeds
    1/2 C. raw cream and enough milk to make 4 C. liquid

    Pour into mold and chill four hours or overnight. Slightly warm exterior of the mold with a hot towel and place upside down on a serving plate. Decorate with unroasted almonds. Serves 4.

    Grilled PBJ

    2 teaspoons butter
    2 slices white bread
    1-3 teaspoon(s) peanut butter
    2 teaspoons any flavor fruit jelly
    1/2 teaspoon of ground apricot seed

    Heat griddle or skillet to 350 degrees F (175 degrees C). Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other, sprinkle peanut butter side with 1/2 tsp of ground apricot seeds.

    Place peanut butter slice, buttered side down on the griddle. Top with jelly slice, so that peanut butter and jelly are in the middle. Cook for 2-4 minutes on each side, or until golden brown, and warmed through.



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