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2. 40 Apricot Recipes That Celebrate the Underrated Summer Fruit

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3. Apricot, Almond and Brown Butter Tart Recipe - AOL

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   8. Drain the apricots and pat dry. Pour the almond filling into the tart shell. Nestle the apricots into the filling in concentric circles. Bake the tart for about 50 minutes, until the filling is golden brown and set. Transfer to a rack to cool. Cut into wedges and serve warm or at room temperature, dolloped with sweetened whipped cream.

4. 100+ Festive Holiday Desserts To Make Your Christmas Spread ...

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   Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.

5. Apricot-and-Blueberry Tart Recipe - AOL

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   4. Meanwhile, Make the Filling: In a medium saucepan, combine the milk with the vanilla bean and seeds and half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. Remove the vanilla bean and reserve for another use. 5. Fill a large bowl with ice water.

6. Sachertorte Recipe - AOL

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   Stack the cake layers, spreading the apricot glaze as a filling between them. Set aside ¼ cup of the chocolate ganache and pour the rest over the cake. Let cool in the refrigerator for at least 1 ...

7. Cobbler (food) - Wikipedia

   en.wikipedia.org/wiki/Cobbler_(food)

   Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and

8. 50 Old-Fashioned Recipes from the Midwest

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   This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.

9. Walnut Cake With Apricot Preserves Recipe - AOL

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   Preheat the oven to 325°. Butter and flour a 9-inch springform pan. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground.