Apricot Salad
Ingredients| 6 oz apricot jello 8 oz cream cheese 1 cup sugar 5 tbsp milk 3 cup water 8 oz cool whip 16 oz can crushed pineapple |
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Combine pineapple,water, sugar and bring to boil. Add jello and blend
well. Put in large dish in refrigerator until set. Cream cream cheese
at room temperature and milk and beat into jello mixture. Let set
again. Then blend cool whip into the mixture and let set again. Make
night before. Serves 10 - 12.
Servings:
10
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Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set asid (Upload by user)
Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set asid (Upload by user)
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Preheat oven to 400F. Combine flour, oat bran, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in egg, milk and apricots just until dough leaves sides of bowl. Divide dough in half; place on a lightly floured board and coat both (Upload by user)
Preheat oven to 400F. Combine flour, oat bran, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in egg, milk and apricots just until dough leaves sides of bowl. Divide dough in half; place on a lightly floured board and coat both (Upload by user)
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In a medium sized bowl, combine 2 cups apricots, brown sugar and grated orange peel. Spoon evenly into individual dessert dishes; top with frozen yogurt. Garnish with raspberries, remaining sliced apricots and slivered orange peel. Serve immediately. br (Upload by user)
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Apricot Vodka
Prep time: 0 mins Cook time: 0 mins Difficulty: ** Boil the sugar in enough water to make a syrup; add the apricots and simmer for several minutes. Strain and allow to cool. Add the alcohol, 2 cups of water and the rinds; pour off into a bottle and store for at least a mont (Upload by user)
Prep time: 0 mins Cook time: 0 mins Difficulty: ** Boil the sugar in enough water to make a syrup; add the apricots and simmer for several minutes. Strain and allow to cool. Add the alcohol, 2 cups of water and the rinds; pour off into a bottle and store for at least a mont (Upload by user)
Apricot Whip
Wash apricots and soak overnight in water. Put apricots with juice in blender, add honey and whirl until smooth. Pour mixture into a bowl and whip in yogurt with a fork. Serve chilled. strongServings:4/strong (Upload by user)
Wash apricots and soak overnight in water. Put apricots with juice in blender, add honey and whirl until smooth. Pour mixture into a bowl and whip in yogurt with a fork. Serve chilled. strongServings:4/strong (Upload by user)
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Combine milk,flour,eggs,butter and cinnamon in a blender or food processor.Process until smooth.Cover and refrigerate at least one hour or until mixture is consistency of heavy cream. Lightly brush bottom and sides of a 7" skillet with oil.Heat skillet,briefly,over medium l (Upload by user)
Combine milk,flour,eggs,butter and cinnamon in a blender or food processor.Process until smooth.Cover and refrigerate at least one hour or until mixture is consistency of heavy cream. Lightly brush bottom and sides of a 7" skillet with oil.Heat skillet,briefly,over medium l (Upload by user)
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Wipe apricots with a damp cloth. Do not soak or wash them, as this would make them too moist. Mince or chop them very finely. Add a few tablespoons confectioners sugar to taste, and knead thoroughly by hand, wetting your hands from time to time to make a smooth, soft, slightly m (Upload by user)
Wipe apricots with a damp cloth. Do not soak or wash them, as this would make them too moist. Mince or chop them very finely. Add a few tablespoons confectioners sugar to taste, and knead thoroughly by hand, wetting your hands from time to time to make a smooth, soft, slightly m (Upload by user)
Apricots Halved Or Sliced
Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts an average of 2 1/4 pounds per quart. Quality: Select firm, well colored mature fruit (Upload by user)
Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts an average of 2 1/4 pounds per quart. Quality: Select firm, well colored mature fruit (Upload by user)
Apricots With Anisette Fennel
Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots a (Upload by user)
Prepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots a (Upload by user)
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In a medium bowl mix all ingredients. Makesabout 1 1/4 cups. Serve with chicken. Recipe By : Good Housekeeping strongServings:1/strong (Upload by user)
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TAG: artichoke, broth, lemon, bottoms, chicken, ,
1/4 c unsalted butter 1/4 c all purpose flour 6 cloves minced garlic 1 lemon juiced 6 c chicken broth 28 oz artichoke bottoms water : packed : cn (two 14 oz) drained : rinsed : Freshly ground black pepper 1. Melt butter over low heat in a heavy b (Upload by user)
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