Saturday, July 7, 2012

Apricot Recipes

Puree/Leather (USU Extension)


1 lb (approx 3 1/2 cups) apricot pieces
1/4 t ascorbic acid
2 T sugar

Dry for leather. I froze my puree.


Apricot Lasse

Add to one recipe of Puree:
2 T more sugar (adjust as necessary)
1 C yogurt*
1/2 - 1 C milk*
ice cubes

Blend all together.

*The original recipe said 3 C yogurt and no milk, but it was too yogurty, so we just decreased the yogurt and added the milk.  If you use store-bought yogurt, use plain, or make your own yogurt.

Apricot Nectar

Add to one recipe of Puree:
6 T sugar (or adjust as necessary)
4 C (1 quart) water
1 T lemon juice**

** I'm thinking the lemon juice is just necessary for bottling, not freezing.


Apricot-Orange Ice Cream

This is the ice cream Linda made almost always for the family while Evan was growing up. In fact, Evan thought this was the only kind of home made ice cream out there!

6 oz. frozen OJ concentrate
Juice of 2 lemons
1 46 oz. can apricot nectar
4 C sugar
1 can evaporated milk
1 pint whipping cream
6 C milk
1 T vanilla
Pinch of salt

Put all ingredients into can and freeze. Delicious!

Tuesday, July 3, 2012

BYU Mint Brownies

The Utah Deal Diva posted the famous BYU Mint Brownies recipe recently.  I just posted the link before, but wanted to update my post with the full recipe and my alterations.


  • 1 cup margarine
  • 1/2 cup cocoa
  • 2 Tbsp. honey
  • 4 eggs
  • 2 c. sugar 
  • 1 3/4 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. chopped walnuts {I omitted these}
  • 12 oz. chocolate icing {store bought or combine 2 cups powdered sugar, 1/4 cup butter, softened, 1/4 cup cocoa and 2-4 TBSP milk. Whisk.}
Mint Icing
  • 5 Tbsp. margarine
  • dash of salt
  • 3 Tbsp. milk
  • 1 Tbsp. light corn syrup
  • 2 1/3 cup powdered sugar
  • 1/2 tsp. mint extract {NOT peppermint!!}
  • 2-3 drops green food coloring
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool 1 hour.

***
I really liked the recipe as is, but I love a more fudgy-gooey brownie like the boxed brownies.  My favorite changes are:
  • Decrease the sugar 1 3/4 C to make them more chocolately.
  • Use dehydrated egg powder; I think this causes the brownies not to get so fluffy/cakey (although hers look pretty dense -- don't know why mine usually get so fluffy).
  • Substitute 1/2 C oil for one of the sticks of margarine and this makes the brownies more gooey.

The next thing I'd like to try is to cut out the margarine and just try the 1/2 C oil.  Might ruin it, but you never know!