Apricot-Chile Glazed Salmon

September 30, 2015 Leave a Comment
Apricot-Chile Glazed Salmon

Apricot-Chile Glazed Salmon

This recipe, Apricot-Chile Glazed Salmon, this healthy salmon recipe marries fruit and chilies to make this easy grilled salmon mouthwateringly special.  Use jam rather than preserves for a smoother, prettier glaze.  Look for New Mexico Chili Powder in a well-stocked supermarkets or online at Amazon.com.

 

Apricot-Chile Glazed Salmon Recipe

 

Apricot-Chile Glazed Salmon

2 Tbsp. New Mexico red chili powder

½ tsp. salt

1 ¼ – 1 ½ lbs. center-cut wild salmon, skinned

3 Tbsp. apricot jam

 

Preheat grill to medium-high.  (No grill?  See oven variation, below.)

Combine chili powder and salt in a small bowl.  Rub onto both sides of salmon.

Place jam in a small saucepan; heat over medium heat, stirring, until melted.

Oil the grill rack.  Grill the salmon 4 minutes, and then turn it over.  Using a pastry brush, coat the top of salmon with the jam.  Close the grill; cook until the salmon easily flakes with a fork, 3 to 5 minutes more.  To serve, cut into 4 portions.

Oven Variation:  Prepare through Step 3.  Bake in a shallow baking pan at 350 F., about 15 minutes.

 

(Recipe for Apricot-Chile Glazed Salmon, Diabetic Connect, 2015)

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Rainbow Cookies

January 17, 2014 Leave a Comment
Rainbow Cookies

Rainbow Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I always bake these Rainbow Cookies two weeks ahead.  That allows them enough time to “mellow”, leaving them moist and full of almond flavor!

           Mary Ann Lee                                                                    Clifton Park, New York

 

Rainbow Cookies Recipe

Rainbow Cookies

1 can (8 oz.) almond paste

1 cup butter, softened

1 cup sugar

4 eggs, separated

2 cups flour

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless red raspberry jam

¼ cup apricot preserves

1 cup (6 oz.) semi-sweet chocolate chips

Grease the bottoms of three matching 9×13 inch baking pans.  Line the pans with waxed paper; grease the paper.

Place almond paste in a large bowl; break up with a fork.  Cream with butter, sugar and egg yolk until light and fluffy.  Stir in flour.  In another bowl, beat egg whites until soft peaks form.   Fold into dough, mixing until thoroughly blended.

Divide dough into three portions (about 1 1/3 cups each).  Color one portion with red food coloring and one with green; leave the remaining portion uncolored.  Spread each portion into the prepared pans.  Bake at 350 F. for 10-12 minutes or until edges are light golden brown.

Invert onto wire racks; remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.

Place green layer on a large piece of plastic wrap.  Spread evenly with raspberry jam.  Top with uncolored layer and spread with apricot jam.  Top with pink layer.  Bring plastic wrap over layers.  Slide onto a baking sheet layers and set a cutting board or heavy, flat pan on top to compress layers.  Refrigerate overnight.

The next day, melt chocolate in a microwave; stir until smooth.  Spread over top layer; allow to harden.  With a sharp knife, trim edges.  Cut into ½ inch strips across the width; then cut each strip into 4-5 pieces.  Store in airtight containers.           8 dozen

 

(Recipe for Rainbow Cookies was on www.tasteofhome.com, 2013)

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Apricot Sesame Cookies Recipe

August 11, 2012 Leave a Comment

Apricot Sesame Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This recipe is a favorite of mine to make for special occasions.  The cookies freeze beautifully, so they can conveniently be made ahead of time.  Substitute peach, strawberry or raspberry jam if you like.

Jeanne Allen Webster, New York

Apricot Sesame Cookies Recipe

Apricot Sesame Cookies

1 cup butter, softened

½ cup sugar

1 tsp. almond extract

2 cups flour

½ tsp. salt

¼ cup plus 3 Tbsp. sesame seeds

6 Tbsp. apricot jam

Preheat oven to 400F.   In large bowl, cream butter and sugar until light and fluffy.  Beat in extract.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls: roll in sesame seeds.  Place 2-inches apart on ungreased baking sheets.

Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball.  Fill with jam.  Bake at 400F. for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

 

(Recipe for Apricot Sesame Cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed the Apricot Sesame Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

 

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