yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
reparing the rest of the recipe.
Using Reynolds Wrap(R
Place the apricots and apricot nectar in a small saucepan
/www.southernliving.com/recipes/strawberry-kuchen-recipe].
Cook 1 cup sugar, whipping cream and brown sugar very, very slowly in a heavy aluminum pan for about 1/2 hour.
Add butter. Cool and beat to a pudding consistency.
Spread 1/2 mixture on roll dough after shaping in a 9 1/2 to 11-inch pan.
Sprinkle with sugar and cinnamon.
Let rise.
Bake at 375\u00b0 for about 20 minutes. Spread remaining cream mixture on warm kuchen.
r red currant jelly, or apricot jam). Chill until serving time
nd brush lattice with warmed apricot jam or preserves.
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.
If cake pan is used, kuchen must be served from pan
if desired, by doubling dough recipe.).
Bake st 350 degrees
Drain pineapple, reserving juice for topping.
Combine apricot nectar and water in a saucepan; bring to a boil.
Add gelatin; stir to dissolve.
Stir in pineapple, marshmallows and bananas. Pour into shallow 2-quart dish.
Chill until firm.
Cover with topping.
Preheat oven to 180\u00b0C
Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180\u00b0C or until golden brown.
Whilst still warm, glaze the slice with melted apricot jam.
egrees.
Set aside 5 apricot halves.
In a 2
he remaining sauce ingredients (butter, apricot preserves, and citrus juices) near
Mix half the recipe at a time.
Mix
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Boil the first 3 ingredients together for 5 minutes and cool. Mix cream cheese, baby food and sugar.
Add the cheese mixture to the slightly set Jell-O.
Then add the Cool Whip and pecans.
This makes a large recipe, to make a smaller salad, use 1/2 cup less water.
Prepare crust for 9-inch nonstick spring-form pan.
Cut each apricot half into 5 slices and set aside.
Add boiling water to gelatin and stir until dissolved.
Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
When partially congealed, beat with a mixer until mixture is light and fluffy.
Add fruit pulp; fold in whipped cream.
Pour into individual molds and chill.
Unmold and serve with Recipe #315983.