Dear School Foodservice Professional,
Thank you for taking the time out of your busy schedule to visit our website and to check out our resources. Apricots are the “underdog” of stone fruits—they are packed with Vitamin A, deliver the tangy/sweet taste kids love, but are relatively unknown (or as we like to say, “undiscovered”) by today’s younger generation.
We’re here to help you get kids eating this nutritious stone fruit and assist you in increasing your total fruit consumption! The Apricot Producers of California have a long and productive history of partnering directly with school foodservice directors, nutritionists, the USDA, and local wellness programs. We look forward to working with YOU to provide you with the very best resources for you and your kids.
Explore our Collection of Resources available for You and Your School! If there is anything that you need that from us that is not listed below, please contact us at apricots@apricotproducers.com. Thank you in advance for your support!
Kids’ Favorite Recipes
CALIFORNIA APRICOT OATMEAL BREAKFAST CAKE
Yield: 96 Servings
INGREDIENTS
- 3 pounds 8 ounces All-purpose flour
- 9 ounces Old-fashioned oats
- 1 tablespoon + 1 teaspoon Baking powder
- 1 tablespoon + 1 teaspoon Baking soda
- 1 tablespoon + 1 teaspoon Cinnamon
- 2 teaspoons Salt
- 3 pounds Unsalted butter, softened
- 2 pounds 12 ounces Sugar
- 1 pound 4 ounces Brown sugar
- 12 Large eggs
- 6 cups Low-fat buttermilk
- 1 #10 can California Apricot halves in light syrup, drained
DIRECTIONS:
Preheat convection oven to 325˚F.
Coat three 12”x18”x2” hotel pans with cooking spray. Line the bottom of the pans with parchment paper.
In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
Chop drained apricots into medium dice and set aside.
In a 20-quart mixer, cream butter using the paddle attachment until soft and smooth.
Add sugar and brown sugar slowly to butter; combine until mixture is smooth and creamy.