Find a wide variety of delicious and easy to make apricot seed recipes, cooking tips, and more for every meal.
- 1 1/4 C. unblanched almonds, unroasted
- 2 t. grated apricot kernels
- 2 1/4 C. dark brown sugar
- 3 small egg whites
Grind almonds, kernels, and sugar in the blender until very fine. Blend in egg whites with fingers one at a time. Knead until smooth and plastic. May be pressed into molds or formed into roll, chilled, and sliced. 1 1/2 cups.
Sharon's Egg Nog
- 2 C. raw milk, chilled
- 2 eggs
- 1 banana
- 2 T. sorghum cane syrup
- 2 T. carob powder
- 1 t. inactive yeast powder, primary or brewers'
- 2 T. raw wheat germ, fresh
- 2 T. powdered milk, non-instant
- 2 t. apricot kernels, ground
Blend all ingredients together in the blender at high speed. Drink at once. Contains about 35 grams of complete protein.
- 8 oz. package cream cheese
- 16 apple seeds
- 16 raisins
- 1 apple, grated
- 3 T. apricot kernels, ground
- Pinch of mace
Mix apple with cream cheese. Place apple seed inside of raisin. Form a small ball of apple and cream cheese with raisins in the middle. Roll in the apricot kernels. Chill several hours.
Almond Bavarian Cream
- • 2 envelopes gelatin softened in
- 1/2 C. cold milk in blender
- Add 1/3 C. boiling water and start blender
- Add 1/2 C. honey
- 4 organic, eggs
- 1 T. Vanilla
- 2 t. grated apricot kernels
- 1/2 C. raw cream and enough milk to make 4 C. liquid
Pour into mold and chill four hours or overnight. Slightly warm exterior of the mold with a hot towel and place upside down on a serving plate. Decorate with unroasted almonds.
- 2 teaspoons butter
- 2 slices white bread
- 1-3 teaspoon(s) peanut butter
- 2 teaspoons any flavor fruit jelly
- ½ teaspoon of ground apricot kernel
Heat griddle or skillet to 350 degrees F (175 degrees C). Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other, sprinkle peanut butter side with ½ tsp of ground apricot kernels. Place peanut butter slice, buttered side down on the griddle. Top with jelly slice, so that peanut butter and jelly are in the middle. Cook for 2-4 minutes on each side, or until golden brown, and warmed through.
Add a little health to your holiday treats.
Sprinkle ground or chopped kernels on your favorite holiday cake or cookie! Bake your cookies or cake as usual. Add Icing or dip in your favorite chocolate then sprinkle with chopped or ground kernels.
For dipping milk or dark chocolate chips:
In a sauce pan, add 1-1/2 tsp oil or shortening to 12 oz milk chocolate or dark chocolate chips. Heat on low-medium heat stirring frequently until chocolate pours from the spoon in a thick stream. (Please note, chocolate will hold its form, and yet can be very hot. This is why you must heat for a very short time when using a microwave, and then stir and repeat, it's important that you don't let the chocolate separate.)
For dipping white chocolate and butterscotch chips: White and Butterscotch chips only needed 1 tsp oil or shortening per 12 oz. bag. Then follow directions above.
When the chocolate is melted, simply dip your cookies however you'd like: half; whole; or just the bottoms or tops. Place dipped cookies on wax paper, sprinkle with nuts or candies and then place in the fridge to set. Remember to occasionally stir the melted chocolate while dipping to keep it at a uniform temperature throughout. You can reheat the chocolate a couple of times. Too many times will separate the chocolate and cause a white skin to form. When that has happened, the chocolate is no longer good for dipping.