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Apricot-Applesauce Cake

1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons ground allspice
1 teaspoon baking soda
1/2 cup sugar
1/2 cup shortening
1 cup applesauce
2 eggs
3/4 cup diced, dried apricots
1/2 cup chopped almonds
Confectioners' sugar or dried apricots, cream cheese for garnish

Preheat oven to 350ƒF. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner's sugar.

Makes one 12-inch cake.

Sun-Dried Apricots: $ 50.6 per case (22 lbs). Only $ 2.3 per pound
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Chocolate Dipped Apricots

1/2 cup semi-sweet chocolate chips
1 1/2 tablespoons brandy (optional)
1 package (6 oz.) dried apricots

Combine chocolate and brandy in top of double boiler and heat until melted and smooth. Dip half of each apricot into chocolate mixture and place on wax paper lined pan. Refrigerate one to two hours until chocolate is firm. Keep in a cool place.

Makes about 40.

Apricot Pepper Jelly

1 cup red or green bell pepper strips (about 1 med. pepper)
2 cups cider vinegar
1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed; stems and seeds removed*
1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag)
6 cups sugar
1 pouch (3 oz) liquid pectin
5 drops red or green food color (depends on type of bell pepper used)

Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool.

*If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.

Makes 6 1/2 cups.

Apricot Pumpkin Muffins

Crust
2 cups buttermilk baking mix
1/2 cup chopped dried apricots
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1 egg

In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400ƒ F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm.

Makes 12 muffins.

Dried Apricots: $ 61 per case (44 lbs). Oly $ 1.39 per pound
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