Combine gelatin and pineapple in saucepan; bring to boiling point.
Add sugar, apricot puree and cream cheese; simmer until cream cheese melts, stirring constantly.
Remove from heat to cool.
Chill until partially congealed.
Chill milk in freezer tray until ice crystals form around edge.
Whip until stiff peaks form.
Fold into apricot mixture.
Pour into a 9 x 13-inch pan. Chill until firm.
Sprinkle nuts over top.
Yields 15 servings.
Beat egg yolks until thick.
Gradually add sugar and beat well after each addition.
Add apricot puree, orange rind and lemon juice.
Cook on simmer, stirring constantly, until mixture thickens.
Cool slightly.
Beat egg whites until frothy.
Add salt and beat until stiff, but not dry.
Fold in fruit mixture.
Pour into baked shell and chill thoroughly.
The filling must be very cold to cut well.
Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
Soak gelatin in 2 T.
cold water for 5 min.
Dissolve over hot water.
Stir into apricot mixture.
Fold in stiffly beaten egg whites.
Pour into prepared pie shell and chill overnight.
rubber spatula. Fold in apricot puree and pistachios.
Refrigerate until
hours to set.
Puree apricots in a blender. Carefully
cups of syrup.
Puree apricots in blender or put
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
he rim.
Strain the apricot syrup from the can into
ender, stirring frequently. Drain and puree apricots. Set aside.
While
Combine dried apricots and 1/4 cup water in a small saucepan. Simmer, covered, for 20 mins, or until apricots are tender. Blend or process apricots and cooking liquid until smooth.
Mix rice cereal in a small bowl with breast milk. Serve topped with apricot puree.
Drain apricots, reserving syrup.
Puree apricots in blender. Add enough syrup to puree to measure 1 cup.
Sift together flour, powder, soda and salt.
Mix in nuts.
Cream together sugar and Crisco.
Beat in eggs.
Stir in orange juice and apricot puree. Add flour mixture and mix well.
Pour batter into greased 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 40 to 45 minutes.
May be frozen.
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.
Drain apricots; reserve syrup.
Puree apricots in blender. Add water to reserved syrup to make 1 1/2 cups.
Combine syrup, gelatin and dash of salt; heat to boiling.
Stir to dissolve gelatin.
Remove from heat; stir in frozen orange juice concentrate until melted.
Add apricot puree and 1 cup cold water. Pour into 5-cup mold and chill until firm.
Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.
Whisk together the flour, baking powder, soda, and salt.
In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan, and cool on a rack.
atter to prepared pan. Spread apricot puree over top then carefully cover
order around edges. Drizzle with apricot puree then sprinkle with raspberries. Carefully
ood processor or blender process apricot halves until pureed. Stir in
Drain apricots; puree in blender.
Add enough water to syrup from apricots to make 1 1/2 cups.
Combine syrup and gelatin; heat to boiling to dissolve gelatin.
Add concentrate; stir until melted.
Stir in apricot puree and water.
Pour into 5-cup mold and chill.
owl blend or process canned apricot halves until smooth; set aside
Combine the apricot nectar, thawed orange juice, water and lemon juice in a large bowl.
Stir until well blended.
Add the pureed apricots and blend well.
Immediately before serving, slowly stir in the ginger ale.