Breakfast

 

California Apricot-Oatmeal Breakfast Cake

Sweet and nutritious with Vitamin A-rich apricots and heart-healthy oats, this California Apricot-Oatmeal Breakfast Cake is a tempting snack for kids and adults. 

Prep and cook time:  About 1 hour         
Makes:  one 9-x-13-inch cake, serves 15

Ingredients
2 cups all-purpose flour
1/2 cup oats, quick or old-fashioned, uncooked
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter,softened
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 cup buttermilk
2 (15.25 ounce) cans California apricots, drained well, chopped
   (approximately 2 cups)
Confectioners' sugar, for sprinkling

 
Directions
Preheat oven to 350°F. Butter a 9-x-13-inch cake pan or coat pan with cooking spray; set aside.

In a medium-sized bowl, mix together the flour, oatmeal, baking powder, baking soda, cinnamon and salt; set aside.

In a large bowl, beat the butter with an electric mixer at medium speed until creamy. Slowly add the white sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time; beat until smooth.

Add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in apricots; do not over-mix. Pour the cake batter into prepared pan.

Bake the cake about 35-45 minutes, until done and golden brown on top.When cool, sprinkle the top of the cake with confectioners' sugar.

Nutrition Facts (per 3.98 oz. serving): Calories 296.45, Calories from Fat 117.75, Fat 13.08 g, Protein 3.72 g, Carbohydrates 41.55 g, Cholesterol 61.60 mg, Dietary Fiber 1.28 g, Calcium 52.05 mg, Iron 1.34 mg, Sodium
181.80 mg

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Crisp and Flaky Orchard California Apricot Pockets

1 package frozen puff pastry sheets (2)
2 jars (26 oz.) California apricot halves, drained
1/2 cup sugar

Preheat oven to 375°F

Servings:  About 16 (can be served warm or cold)

Thaw puff pastry for 30 minutes or according to directions on box.

Drain apricots and slice each half into thirds; set aside.

When pastry is thawed, put each sheet on a lightly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make 16 total. 

Fill bottom portion of each rectangle with 4-5 pieces of fruit; moisten sides with a bit of water and pinch closed to form a square.  Place pocket on a baking sheet and sprinkle generously with sugar.  Cut 3 slits in the top of each for the steam to escape while baking. 

Bake at 375°F for 25 minutes or until the pockets are golden brown.

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California Apricot Coffee Cake

3/4 cup butter, softened (1/2 cup for cake,
1/4 cup for topping)
1 pkg. (8 oz.) cream cheese, softened
1  1/4 cups sugar
2 eggs
1 tsp. almond or vanilla extract
2  1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup firmly packed brown sugar
2 tsp. cinnamon
1/2 cup chopped walnuts or almonds
1 jar (26 oz.) California apricot halves, drained

Preheat oven to 350°F

Servings:  About 15

Grease and flour 13 x 9 inch baking pan.

Cream 1/2 cup butter, cream cheese and sugar until light and fluffy.  Blend in eggs and almond
extract; mix well.

Combine 1  3/4 cups flour, baking powder, baking soda and salt.  Stir in alternately with milk into butter/cream cheese mixture.  Pour into prepared pan.  Bake at 350°F for 30 minutes or until cake starts to brown.  Remove from oven.

While cake is in oven, prepare topping mixture. Combine brown sugar,  remaining 1/2 cup flour and cinnamon in a small bowl. Cut in remaining 1/4 cup butter; stir in nuts. *

Top cake with apricot halves and sprinkle with cinnamon-nut topping.  Return to oven and bake 15 minutes or until cake tests done.

* Tip:  Recipe can be made ahead to this point. Cover and store cake pan and topping bowl in refrigerator for up to 24 hours.  Uncover and bake as directed. 
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Quick California Apricot Oatbran Muffins:
Created by Diane Wegner Deshler

1 package Krusteaz®  Oat Bran Muffin Mix
1  (15 1/4 oz.) can California apricot halves, drained and puréed
5 tablespoons water

Preheat oven to package instructions.

Mix together dry ingredients, puréed apricots and water. Place in greased muffin tin. Bake as instructed.

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Quick CaliforniaApricot Blueberry Muffins
Created by Diane Wegner Deshler

1 package Betty Crocker® Wild Blueberry Muffin Mix
1 (15 1/4 oz.) can California apricot halves, drained and puréed
5 tablespoons water
1 egg

Preheat oven to package instructions.

Mix together dry ingredients, puréed apricots, water, and egg.  Fold in blueberries as directed on box instructions.  Place in greased muffin tin.  Bake as instructed.

Also works for Krusteaz Almond Poppyseed
Muffin Mix.

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Low-Fat California Apricot Waffles
Created by Diane Wegner Deshler

1  (15 1/4 oz.) can California apricot halves
1 cup all-purpose flour
1 cup whole wheat flour
1/4  teaspoon baking soda
1  1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 egg yolk
1  3/4 cups buttermilk
2 tablespoons butter, melted
3 egg whites
1 cup low-fat vanilla yogurt
1/3 cup maple syrup

Servings:  About 8

Drain liquid from the apricots.  Take 3 apricot halves and purée in blender or food processor until smooth to make 1/4 cup purée.  Finely chop the remaining apricots and set aside.  They will measure about  8-10 tablespoons.

In a medium-sized mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, sugar and salt. Set aside.  In a small bowl, combine the egg yolk, buttermilk, melted butter, and the 1/4 cup apricot purée.  Mix until smooth.  Pour the liquid ingredients into the dry ingredients.  Blend just until smooth.

Place the egg whites in a medium-sized bowl. Beat the egg whites until stiff but not dry.  Fold the whites into the waffle batter.  When mixed, fold in the chopped apricots.  Cook with a waffle iron.

Garnish:  Place 2 tablespoons of vanilla yogurt on each waffle.  Pour a drizzle of maple syrup over each waffle.

Optional garnish:
1  (15 1/4oz.) can apricot halves, drained.  Slice each apricot into quarters and arrange over vanilla yogurt.

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California Apricot Pecan Waffles

1 can (15 1/4 oz.) California apricot halves
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla
1 tablespoon canola oil
1/4 cup finely chopped pecans
3 large egg whites

Serves:  8

Heat waffle iron.  Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.

Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.

Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened.  Fold in apricots and pecans.

Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny.  Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites.  Measure 2/3 cup batter for each waffle.

Cook about 4 minutes. Serve with reserved yogurt topping.