Fran's 1941 Apricot Magic

Fran’s 1941 Apricot Magic can easily be used as a filling or spread on cakes, or cookies. Try it on ice cream or in yogurt!  We love it as a spread on toast or biscuits in the morning, sometimes with cream cheese.  Add Apricot Magic to mashed sweet potatoes or cooked carrots.  Use Apricot Magic as a simple glaze when broiling or grilling meats or fish to bring out the sweet and savory aspect of the food.

Here are a few recipe suggestions for using Fran’s 1941 Apricot Magic – be creative and adjust to your taste.  Most of all, enjoy what our mom, Fran, taught us to make!

Apricot Magic Glaze for Chicken or Pork

  1. Sauté 2-3 tablespoons white onion, finely diced, in small amount of California olive oil.
  2. Add ½ cup Fran’s 1941 Apricot Magic, heat through gently on medium-low.
  3. Simmer pork or chicken pieces (enough for 4 servings) in the sauce over low heat for about 5 minutes.  Pork or chicken can them be broiled until done, or continue simmering until cooked through, according to your meat thermometer.

On the BBQ:  Grill your chicken pieces or pork, following your grilling guide and timetable for poultry or pork.  Brush on  Fran’s 1941 Apricot Magic liberally, for the last 5 minutes of grilling time, for a simple grilling glaze with a great caramelized flavor and texture.

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Apricot Magic Glazed Salmon Fillets

  1. Saute 1 tsp. minced garlic and 1/2 onion, finely diced, in 3 tbsp. butter or olive oil until soft, but not browned. Add 6-7 peeled and sliced carrots, ½ cup vegetable stock, and ½ cup orange juice to the garlic and onions and simmer until carrots are tender and liquid is reduced by about half. Add 3 tbsp. Fran’s 1941 Apricot Magic and gently heat. Keep warm and set aside.
  2. Brush melted butter or olive oil lightly over salmon fillets and place in a buttered casserole dish. Mix 3 tbsp. Apricot Magic with ¼ cup soy sauce, ¼ tsp. ginger, and pour over salmon. Bake for approximately 12-15 minutes, 350 F., until center of fillet is pink. Glaze with coating of warm sauce mixture to serve. You may also grill or broil the salmon, if you prefer. Pour carrot mixture over fillets to serve, with rice or a green vegetable as a side.
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JIFFY DINNER ROLLS

  1. 6 heat-and-serve dinner rolls, use your favorites
  2. 1 teaspoon butter, melted (increase amount if dinner rolls are large-size)
  3. 6 teaspoons Apricot Magic, approx.
  4. Set rolls in greased, shallow pan. Make a slit lengthwise in the top of each roll. Brush butter over the top of each roll and insert 1 teaspoon, more or less to taste, of Apricot Magic into each opening. Bake at the suggested temperature on the package until rolls are browned. (Approximately 400 F. for 10-12 minutes--watch carefully as dinner roll directions will vary.)
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SIMPLE FRECH BREAD MAGIC TREAT

  1. Slice 1 loaf French bread (1-1 1⁄2 inch slices) on the diagonal and place on baking sheet.
  2. Soften butter (3 tablespoons approx.) and spread on the top of each slice.
  3. Generously spread Fran’s 1941 Apricot Magic over the top of each slice, then sprinkle top with ground cinnamon to your taste, be generous or not!
  4. Broil (6 inches from heat) for about 5-7 minutes—watch carefully. Careful-let slices cool a few minutes before serving-the topping is very hot!
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VEGAN-STYLE GLAZED CARROT MEDLEY

  1. Peeled 1 pound of raw carrots (about 3 ½ cups). Use a variety of carrots to add flavor and color.  Slice, dice, or quarter, or half as desired. Steam carrots, or boil in small amount of water with 1 tablespoon cane sugar, until tender. (Sugar is optional, but can help develop the carrot flavor.)  
  2. Sauté ½ pound fresh mushrooms in 1 tablespoon vegetable oil, until tender. Use a variety of available or seasonal mushroom for interest.  Add 2 tablespoons minced shallots or onions and simmer until soft, but not browned or crisp.  Transfer steamed carrots (or drained boiled carrots) to this mixture.
  3. Gently warm  ½ cup Apricot Magic (more or less to taste) and fold into carrot/shallot mixture, tossing lightly.  Let simmer until all vegetables are heated and glazed.  
All content © La Bonita California. All rights reserved.