National Apricot Day!

We’re back on our food holidays for 2014 bringing you recipes daily. 

In honor of National Apricot Day:

“Apricot and White Chocolate Coffee Cake”


  • 2cups biscuit baking mix
  • 2 TBSP sugar
  • 1 egg
  • 2/3 cup 2% milk
  • 2 TBSP canola oil
  • 1/2 cup white baking chips
  • 1/2 cup apricot preserves

For the topping:

  • 1/3 cup biscuit baking mix
  • 1/3 cup sugar
  • 2 TBSP cold butter


  1. In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
  2. Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
  3. For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
  4. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.Image

“Fresh Apricot Salsa”



  • 1 pound firm-ripe apricots, pitted and chopped
  • 1 red bell pepper, stemmed, seeded and chopped
  • 2 fresh jalapeño chilies, stemmed, seeded, and chopped
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • Salt


Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.


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