Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.
Melt
oleo
and add almond extract and toasted almonds. Mix this
with
crushed wafers.
Put half of mixture in bottom of large
(13
x 9-inch) oblong dish.
Slice ice cream and put half of it over wafers.
Place layer of apricot preserves (use all) over
ice
cream.
Add
another
layer of ice cream.
Add remainder of
wafers
on
top.
Freeze.
To serve, add whipped cream.
Serves 18.
Drain oranges; combine with apricot yogurt.
Place in glass bowl and garnish with whipped topping and nuts.
Serve immediately.
Combine jello and undrained pineapple in saucepan.
Heat, stirring constantly, until it reaches the simmering point.
Add sugar, apricot baby food and cream cheese.
Chill until mixture mounds from the spoon.
Whip chilled milk; blend in lemon juice. Beat until stiff.
Fold into pineapple mixture.
Turn into lightly buttered 9 x 13-inch pan.
Top with nuts.
Cut angel food cake in squares. Put in a 13 x 9-inch pan. Cook the apricot nectar, sugar and cornstarch until thick and clear, then spread over cubed cake when it has cooled.
Cool in refrigerator.
Top with Cool Whip and sprinkle with nuts.
Yields 12 large servings.
irm dough.
It's easy to watch in the processor
Combine jello, sugar and water in small saucepan; bring to a boil, stirring constantly.
Remove from heat and stir in fruit; set aside to cool.
Combine condensed milk and cream cheese, beating until smooth.
Stir in gelatin mixture, then nuts; pour into a 13 x 9-inch glass dish.
Refrigerate overnight.
Easy and good as a salad or dessert; will keep for several days in refrigerator.
eanwhile, for the apricots in dessert wine syrup, remove peel from
issolves. Reserve 4 or 5 apricot halves for garnish; blend remaining
Combine well.
In each dessert glass, arrange 2 or 3
t a time. Using a dessert spoon, spoon out 6 circles
Preheat oven to 350 degrees.
Brush 8 inch pie dish with melted butter or oil.
Place half of the fruit in the pie dish.
Sprinkle half of the sugar and half of the bread crumbs over the apricots.
Pour half of the melted butter and half of the apricot juice over the bread crumbs.
Repeat with remaining fruit, sugar, crumbs, melted butter and apricot juice.
Bake for 30 minutes.
Best when served still warm.
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
ach pastry square. Place 2 apricot halves or 2 cherries on
Cream room temperature butter with sugar until fluffy.
Blend in the one egg yolk.
Mix in 2 cups of flour , and the nuts .
Divide dough in two parts.
Spread or press 1 part in a greased 9 x 13 pan.
Cover with the apricot jam.
Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
Bake in a 350F oven about 40 minutes or until golden.
Cool and cut into squares.
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
Mix cornstarch and sugar.
Add nectar and cook, bringing to a boil.
Stir constantly and cook until thickened.
Cool slightly.
Cook sugar, cornstarch and apricot nectar until thick.
Cool slightly.
Into a 9 x 13-inch pan break angel food cake into bite-sized pieces.
Pour mixture over cake and refrigerate for a few hours.
Spread Cool Whip over top and sprinkle with nuts if desired.
Cut into squares and serve.
Delightful summertime dessert, no baking.
Enjoy!
Bring apricot nectar to a rolling boil in a saucepan; remove from heat. Stir apricot-flavored gelatin into nectar until dissolved. Pour gelatin mixture into a serving bowl and refrigerate until set, 8 hours to overnight. Top dessert with whipped cream about 2 hours before serving.
ave to use in other recipes--like potatoes roasted with duck