Combine
apricots and pineapple.
Heat adding Sure-Jell and sugar.
Cook slowly until thick. Makes about 7 1/2 pints.
Drain and reserve juice from fruit.
Chill all. Dissolve jello in 2 cups boiling water.
Add 1 cup of chilled juice.
Chill until slightly thickened.
Fold in fruit.
Spread top of \"brick\" with horseradish.
Pour apricot or pineapple jam over the whole mess.
Now slice off a slab and smear on a Ritz type cracker.
Dare you to bite into it. Double dare you to eat just one!!!
Drain apricots and pineapple, saving juice.
Mix apricots, pineapple, jello, hot water and 1 cup combined apricot/pineapple juice.
Top with miniature marshmallows.
Chill until firm.
Put the uncooked chicken pieces in a 9 x 13-inch pan.
Mix the ingredients together and put over the chicken.
Put into the oven at 375\u00b0 for 1 hour.
Drain and chill fruit.
Dissolve Jell-O in water.
Add 1 cup fruit juice.
Stir in apricots and pineapple.
Add marshmallows. Chill until firm.
Spread with topping.
Vanilla Bean and Mango Jam - combine all the ingredients in
lour, cornstarch, custard powder, sugar and butter in a food processor
Preheat panini press according to manufacturer's directions.
Spread tortillas with jam. Top with dried apricot and apple. Roll to enclose.
Place rolls in panini press, seam side down, and close. Cook for 3-4 mins, until golden and caramelized.
Serve with vanilla ice cream.
Mix flour, brown sugar, rolled oats and baking powder.
Cut in butter until crumbly.
Pat 2/3 of this into a 9 x 13-inch pan. Spread jam over this layer and cover jam with remaining crumb mixture.
Press down lightly.
Cook apricots, lemon juice, 1 cup sugar and pineapple juice to a boil then slowly add the other 1 cup sugar and the Clear Jell. Cook an additional 3 minutes.
Ladle into pint jars.
Seal with lids and rings.
Put in hot water bath for 10 minutes.
Pineapple Jam.
Grate the pineapple and keep the juice.
Cook pineapple and juice over
chop up the fruits and the nuts.
Beat together cheddar cheese, cream cheese and hot pepper sauce in a small bowl until blended, about 1 minute.
Stir in dried apple, apricot and pineapple with a wooden spoon. Using a tablespoon, form mixture into balls, then roll between palms. Coat balls in chopped nuts. Makes 18 (recipe can be doubled).
about 1 hour. Let cool and remove the outer shell. Reserve
Drain fruit; keep apricot and pineapple juice separate.
Chill fruit.
Dissolve gelatin in hot water.
Add the apricot juice. Fold in apricots, pineapple and marshmallows.
Chill until firm, then add topping.
Drain fruit.
Keep apricot and pineapple juice separate. Chill fruit.
Dissolve jello in hot water and add apricot juice. Fold in apricots, pineapple and mini marshmallows.
Chill until firm, then add topping.
Dissolve the jello in boiling water.
Add apricot and pineapple juice.
Mix well.
Chill until consistency of egg whites.
Then add apricots, crushed pineapple and marshmallows. Chill until firm.
Cook the pineapple and apricot juice (mixed), sugar, flour, butter and egg (beaten).
Cool the mixture.
Fold in Cool Whip.
Spread over the firm jello.
Chill for 6 hours or overnight.
In a blender, combine 2 cups of the apricot nectar, one third of the pineapple chunks, one third of the dates, 1 cup of ice cubes and 1/2 tablespoon of the bee pollen.
If using:
blend until smooth.
Pour into 2 chilled glasses.
Make 2 more batches in the same fashion.
Makes 9 cups - serves 6.
Keep apricot and pineapple juices separate.
Chill fruit. Dissolve jello in hot water.
Add apricot juice.
Fold in apricots, pineapple and marshmallows.
Chill.
Combine sugar and flour.
Add egg and butter.
Add pineapple juice; cook over low heat, stirring constantly until thick.
Cool.
Fold in whipped cream; spread over jello mixture.
Sprinkle with Cheddar cheese.
Chill.
Cook until thick, then cool.
Add 1 cup whipped cream to this mixture and spread over firm jello.