Get the latest Apricot recipes from Group Recipes. http://www.grouprecipes.com/tag/apricot I had some dried fruit I wanted to make into a sauce for my duck breasts so I came up with this recipe. I wanted the sauce to be "Christmasy" so I added lemon and orange zest along with the fruit. I served it with brussels sprout leaves sauteed in butter, seasoned simply with kosher salt and fresh ground pepper. Delicous :-) http://www.grouprecipes.com/107968/seared-duck-breasts-with-port-and-dried-fruit-sauce.html This is a great use of left-over pork forthe family or friends. We served it for lunch. http://www.grouprecipes.com/107905/roasted-pork-brie-and-apricot-sandwich.html Http://www.frenchpastrychef.com/pastry/pastrychef8.htm I think this might be Americana Frenchie, but you get THREE free recipe downloads. I paid ten bucks, and got the entire caboodle. http://www.grouprecipes.com/107782/large-hippodrome-cake.html This is German influence cake. The Frankfurter Kranz (or Frankfurt Crown Cake) is a cake speciality from Frankfurt am Main. Shaped like a crown in a ring shape, it is filled with buttercream (and also possibly jam or jelly) and topped with caramel-covered brittle nuts, called Krokant. http://www.grouprecipes.com/107581/franfurter-kranz-frankfurt-crown-cake.html Another of Aran's frosting recipe. http://cannelle-vanille.blogspot.com/2008/05/daring-bakers-apricot-passion-fruit-and.html http://www.grouprecipes.com/107726/apricot-buttercream-cannelle-et-vanille.html This recipe makes 3 cups, dates back to 1940 Published by General Foods Corp. So have something old, it seems that puddings, custards, and mousse have disappeared from our cuisine. It's my passion, to take a custard and fantasize a dessert fused with combinations of flavors and textures. http://www.grouprecipes.com/107619/apricot-cream-topping.html ..."Kipfels or Kifflies were always present at any family gathering, be it a birthday, shower, anniversary, wedding or just a get together. They are made from a rich dough. Every family had their own recipe which was handed down through the generations. You could always identify whose Kipfels you were eating, either by dough flavor, fillings which contained either poppy seed, prune, apricot, cinnamon and chopped walnuts or cream cheese, or by topping or shape. There was always an underlying competition among the women as to who’s Kipfels were best. They are not large, but big enough for three or four bites. Kipfels would be stacked into pyramids. They were served with coffee after a large meal. You always had room for two or three. These are Eastern European in origin. They have their roots in Austria, Hungary, Serbia, Croatia, Yugoslavia, Romania and Turkey. There are hundreds of variations. Regards, June Meyer." http://www.grouprecipes.com/107591/grandma-jerger-kipfels-or-horseshoes.html Ready for a dessert makeover? Turn a simple, frosted spice cake into a deliciously easy and nourishing dessert. With puréed canned carrots and tomato paste to replace much of the fat in the batter, and with a sweet topping of chunky apricots, a slice of this cake provides more than a half cup of nutrient-rich fruit and vegetables in your day! http://www.grouprecipes.com/107387/carrot-spice-cake-with-apricot-curd.html Found online and here what it said!---It is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt). http://www.grouprecipes.com/107364/creole-christmas-cake.html A German plum pie.... A very popular dessert..... Yummy! http://www.grouprecipes.com/106980/pflaumenkuchen.html