Apricot Cake.
Preheat oven to 350\
00b0F. Grease an 8 inch cake pan and line base with
Heat pie filling until bubbly.
Grease and flour 9 x 9-inch cake pan.
Put apricots on bottom of cake pan.
Mix cake mix according to directions.
Pour cake mix over apricots.
Sprinkle pecans, coconut and brown sugar over cake mix.
Drizzle oleo over all.
Bake at 350\u00b0 for 40 to 45 minutes.
Skin chicken breasts and halve lengthwise.
Arrange in a 13 x 9 x 2-inch baking dish.
Sprinkle with salt and pepper.
In a mixing bowl, combine apricot pie filling, lemon juice, salt and nutmeg.
Stir in pecans.
Pour apricot mixture over chicken pieces; cover and bake in a 375\u00b0 oven for 55 to 60 minutes, or until chicken is tender.
Arrange chicken on rice; spoon apricot mixture on top.
Serves 6.
Mix rhubarb and sugar; let stand for several hours.
Bring to a boil for 8 to 10 minutes.
Add 1 package apricot jello and dissolve.
Add one can apricot pie filling.
Mash some with potato masher.
Heat again.
Do not boil.
Put in jars and seal.
Pour half of the milk into blender.
Add half of the apricot pie filling and half of the ice cream.
Cover; blend until ingredients are combined.
Pour mixture into glasses.
Repeat with remaining milk, filling and ice cream.
Makes 6 servings.
Mix the flour, crackers, coconut, brown sugar and baking powder.
Add the melted margarine.
In a 9 x 13-inch pan, spread 2/3 of the flour mixture, pressing down.
Pour the apricot pie filling over mixture.
Cover with remaining 1/3 of flour mixture. Bake at 350\u00b0 for 30 minutes.
Drain all canned fruits and cherries of all juice.
Add apricot pie filling and sliced bananas.
Stir well.
Chill.
(Bananas will not turn brown.)
Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
Grease & flour cake pans. Mix all cake ingredients together. Beat at low speed until combined, approximately 2 minutes. Pour into cake pans and bake @350 for 25-35 minutes. Cool Completely.
Make Frosting:
Cream butter and cream cheese. Gradually add confectioners sugar, until you achieve a good spreading consistency. May need more or less sugar.
ASSEMBLE CAKE:
Spread Apricot Jam between layers and Frost cake. Sprinkle chopped nuts over top and sides of Cake.
ke The Apple Filling: In a
-inch round cake pans (or three
This cake recipe calls for half high-gluten flour and half apple fiber.
You can turn virtually any cake recipe into a source of soluble fiber simply by replacing half the flour with the apple fiber.
Spoon a bit of apricot preserves over the cake as a topping.
he batter among six 9\" cake pans which have been greased
rge bowl to use as filling; chill until cold and
NOTE: Recipe states to only grease and
Preheat oven to 350\u00b0.
Spread pie filling in 9-inch square pan.
Beat cake mix, egg, extract and 1/3 cup water for 4 minutes. Pour over filling.
Sprinkle with coconut and pecans.
Drizzle with butter.
Bake for 40 minutes.
Serve warm.
Top with whipped cream.
Preheat oven to 350\u00b0F.
Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
Sprinkle with coconut and pecans.
Drizzle melted butter over the top.
Bake for 35 minutes at 350\u00b0F.
Serve warm with whipped cream.
Mix sugar, oil and vanilla.
Add eggs, one at a time; mix well.
Add dry ingredients (flour, soda and salt), mixing until well blended.
Add filling and nuts.
Pour into 9 x 5 x 2 1/2-inch loaf pans.
Bake in 350\u00b0 oven for 1 hour.
This recipe makes 3 loaves.
Ice bread with thin icing.
Place nuts or dried apricot pieces across top.
Spread pie filling on the bottom of a 9 x 9 x 2-inch baking dish.