Best 17 Apricot Tea Recipes

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

APRICOT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

SPICED APRICOT TEA

Steps:

• Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags., Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.

APRICOT TEA RINGS

Steps:

• In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight., In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Spread half of filling over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour., Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.

APRICOT LEMONADE ICED TEA

Steps:

• In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes., Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.

APRICOT PISTACHIO TEA BREAD

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 2 (8x4-inch) loaf pans with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside.
• In another bowl, mix buttermilk, oil, eggs and vanilla until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Divide batter between pans.
• Bake 1 hour or until golden brown and toothpick inserted in center comes out clean, covering loosely with foil after 40 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.

APRICOT ICED TEA

Steps:

• To make the tea:
• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in nectar and syrup. Serve tea over ice in tall glasses.
• To make the syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
• Makes about 2 cups.

APRICOT TEA BREAD

Steps:

• Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
• Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
• Drain apricots, reserving 1/4 cup of the soaking water.
• Finely chop apricots. Set aside.
• Sift together dry ingredients. Set aside.
• Cream together the egg, sugar and oil.
• Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
• Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
• Turn out onto wire rack and cool.

APRICOT TEA CAKES

Steps:

• Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3-by-1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl; set aside.
• In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring.
• Slowly pour the hot milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice.
• Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil.
• In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture.
• Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot half, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes.
• Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve.

APRICOT TEA

Steps:

• Combine the apricot nectar, cinnamon sticks, orange peel, and lemon peel in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally. Add the tea and stir to mix all the ingredients together. Remove the cinnamon sticks and the orange and lemon peel and pour 6 ounces of the mixture into each of 4 cups. Add the brown sugar, if desired.

APRICOT-ALMOND TEA RINGS

Steps:

• In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled,35-40 minutes., Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.

HOT SPICED APRICOT TEA

Steps:

• Combine the cloves and cinnamon in a cheesecloth.
• Set aside.
• Bring the water to a boil over high heat and add the tea bags.
• Remove from heat.
• Cover and steep for 5 minutes.
• Remove the tea bags.
• Add the spice mixture and remaining ingredients to the tea.
• Bring to a boil over high heat.
• Remove from heat.
• Remove spices.
• Serve the tea while it's still hot.

APRICOT TEA LOAF

Steps:

• Soak apricots in hot tea for 1 hour till tea is absorbed.
• Preheat oven to 180 degrees.
• Grease and line loaf pan - 13cms x 25cms.
• With electric mixer, cream butter and sugar
• Add egg and beat well.
• Fold in flour and apricots.
• Spoon into prepared pan.
• Bake 40-45 minutes.
• Cool in tin for 5 minutes then turn onto wire rack to cool.

APRICOT TEA RINGS RECIPE - (5/5)

Steps:

• In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight. In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour. Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.

ICED LOUISIANA APRICOT TEA

Steps:

• In a heatproof pitcher, pour just-boiled water over the tea bags & rosemary, & let steep for 10 minutes before removing & discarding the tea bags.
• Let tea cool, then chill in the refrigerator for 1 hour before removing & discarding the rosemary.
• Stir in the apricot nectar & apricots & pour into 6 tall glasses with 2 ice cubes in each glass.
• Top each drink with some of the sparkling water & ENJOY!

APRICOT-PEACH ICED TEA

Steps:

• In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
• Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
• Once tea is desired strength, add frozen or fresh peaches.
• Pour over ice and serve.
• ***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
• In blender, puree 1/2 pint fresh raspberries; strain out seeds.
• Add to cold water with superfine sugar.
• Replace peaches with 1 pint fresh raspberries.

CHERRY APRICOT TEA BREAD

Steps:

• In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside. , In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. On a floured surface, roll each third into a 15x6-in. rectangle. , Place each on a greased baking sheet. Spoon a third of the filling down the center of each rectangle. On each long side, cut 1-in.-wide strips 2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise until almost doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool. , Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired.