No matter how you say it,...
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a-prə-kät or ā-prə-kät,...

we're still talking about one of the more popular fruits, and one that for some reason I've always considered to be somewhat exotic.  Never had a fresh apricot; they've always been from the can or jar in typical sweet syrup, or dried.  My cooking-from-scratch learning experience has always been with dried apricots, usually ones that are sulphured to maintain their characteristic color  (I've not found anything "out there" to indicate that the sulphured version creates any problems unless sulfites give you a headache or you have some other allergic reaction.)

Shared here are a couple of turns on the use of apricots.  The first is a coffee cake that for my money is the best I've ever had with a cup of coffee, and not just for breakfast or brunch.  The second is an easy way to dress up dried apricots with a cinnamon zing for an almost unlimited list of uses.  I hope you'll enjoy them as much as I enjoy making and talking about them, better yet eating them.

Since I wouldn't be be me if I didn't throw out something trivial once in a while, that upside-down 'e' you see in the heading - ə - is a schwa. I read somewhere that it's thə most common sound in thə English language.  Just something to think ə-bout.
Apricot, Honey, and Almond Coffee Cake
This is  my nominee for Best. Coffee. Cake. Ever.  It's not too heavy, and despite the list of ingredients, which includes white and brown sugars and honey, it's not really all that sweet.  It makes a great bread offering with breakfast (a replacement for store-bought cinnamon rolls and/or Danish), and it is good any time of day with a fresh cup of coffee or tea.  As a bonus feature, it keeps for a long time without drying out when you keep it covered.  You'll find the recipe and some pointers for the making of this showy number here.
Glazed Apricots

I was surfing around for a recipe for glazed apricots and ran across a really simple and tasty one at  I'll put it on the Brunch page of (here), but it's so easy that here goes.  In a sauce pan put a quantity of dried apricots.  Add a couple of cinnamon sticks, then add fresh orange juice to cover.  Turn on the heat and bring it to a boil; then reduce the heat to a simmer.  Let it simmer, stirring occasionally, until the orange juice is reduced and almost gone.  Remove from the heat and 'toss' to cover all of the apricots. Let cool.  You can store them in sealed containers, refrigerated. Yummy!!!
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