00\u00b0F.
Slice the dried apricots in half and rinse
Cook apricots with 1 1/2 cups water in saucepan until tender. Blend sugar, salt, cornstarch and 3 tablespoons apricot liquid in small bowl.
Stir into apricots.
Cook until thick, stirring constantly.
Cool.
Spoon into pie shell.
Chill until serving time.
aking dish.
Whisk the apricot preserves, dried apricot pieces, and orange juce
he center.
Add the apricot mixture and stir with a
egrees C).
Slice the dried apricots in half. Rinse them
alt. Stir in dried fruit mixture.
Line pie plate with crust
Soak apricots overnight in refrigerator.
Combine remaining ingredients and add apricots.
Cook all together in microwave oven for 10 minutes, then let cool a while before you put in the pie crust.
Put a few pieces of oleo on top, then cover with top crust.
Brush with milk and sprinkle with sugar.
Bake at 375\u00b0 until done.
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.
Put sugar, water, and dried apricots in a saucepan over
In a saucepan, mix pie filling and pineapple.
Mix sugar and cornstarch together, then add to filling and bring to a boil. Cook until thick.
Let mixture cool.
Add sliced bananas and pecans to the cool mixture.
Pour into pie shells and chill.
Cover with Cool Whip.
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.
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.
Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours.
Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste.
Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved.
Rinse & drain the nuts & add to the fruit, mixing well.
Serve immediately or refrigerate.
Drain all canned fruits and cherries of all juice.
Add apricot pie filling and sliced bananas.
Stir well.
Chill.
(Bananas will not turn brown.)
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.
Prepare or buy pie crust for 2-crust 9
oll out and line 9\" pie tin with dough and gently
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
owl blend or process canned apricot halves until smooth; set aside