nch pie pan.
Heat apricot jam, brown sugar, and heavy cream
inutes per side.
Combine apricot jam, Italian-style salad dressing, and
an.
Cover batter with jam.
Beat egg whites until
Combine first 5 ingredients to a crumb consistency.
Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam).
Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam.
Cover with remaining crumbs.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into bars.
Preheat the oven to 350\u00b0F Lightly grease a baking dish.
Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.
Mix together the almonds and sugar.
Blend in butter and flour.
Mix well.
Add egg yolks.
Roll dough to 1/2-inch thick. Save half for cross bars.
Spread on cookie sheet, then spread 1 pound apricot jam over dough.
Make cross bars by rolling out dough and cutting into strips.
Crisscross strips on top of jam to give lattice effect.
Bake in a 350\u00b0
oven about 30 minutes, or until light brown.
Great!
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.
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.
ith remaining sugar.
Combine apricot jam with 1 tbsp water in
ottom.
Meanwhile, for the apricot filling, place all ingredients and
he center.
Add the apricot mixture and stir with a
ith a spatula. Arrange the apricot halves around the circumference of
ool.
Finely chop the apricot halves and puree them through
mooth the top. Press the apricot halves into the top of
eave to cool. Bring the apricot jam to a boil then remove
Slice angel food cake crossways into three parts.
Spread layers with apricot jam and stack.
Cover entire cake with Cool Whip.
Garnish top of cake with peach slices.
Chill until ready to serve.
lices of apricot. Liberally glaze with warmed and sieved apricot jam to serve
nto the holes. Add 1 apricot half cut-side down, to
ixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and
n a small bowl. Combine apricot jam and water together in a