This nice and tart spread can add extra-special flavor to homemade muffins and biscuits, especially when the baked goodies are fresh from the oven.
- 1 package (6 ounces) dried apricots
- 1/2 cup water
- 1 package (8 ounces) cream cheese, cubed and softened
- 1/2 cup chopped walnuts
- Soak apricots in water overnight; drain; reserving 2 tablespoons liquid.
- In a blender, combine apricots and reserved liquid ; process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator. Yield: 2 cups.
Originally published as Apricot-Nut Spread in Cookin' Up Country Breakfasts Cookbook 1994, p68
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Reviewed Nov. 28, 2008
"When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of nuts first and then chop them? Or do I chop the nuts and then measure them to make a cup? —D.B. St. Paul, MinnesotaThat's a good question and an important one, too, because chopping an ingredient before or after measuring it can make a difference in the outcome of the recipe. Here's a trick that might help you remember. If the word "chopped" comes before the ingredient when listed in a recipe, then chop the ingredient before measuring. If the word "chopped" comes after the ingredient, then chop after measuring. Using your example of "1 cup nuts, chopped," you should measure 1 cup of nuts and then chop them."