Preheat oven to 375\u00b0.
Grease 1 to 1 1/2 quart casserole. Arrange potatoes in casserole.
Mix sugar, cornstarch, salt, cinnamon and orange peel in heavy quart saucepan.
Add apricot nectar and water.
Cook on high until mixture comes to boil, stirring constantly.
Remove from heat.
Stir in apricots and margarine.
Pour evenly over potatoes.
Sprinkle with pecans.
Bake at 375\u00b0 for 25 minutes (uncovered).
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.
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
To make the frozen yogurt, in a large bowl
To make the frozen yogurt, in a large bowl
ith remaining sugar.
Combine apricot jam with 1 tbsp water
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Brush each piece of puff pastry with egg. Distribute custard between centers of each pastry. Arrange 2 pieces of apricot, cut-side up, over custard and fold 2 opposite corners over filling to enclose, leaving ends open. Secure with a toothpick and transfer to prepared pan. Brush with remaining egg and bake for 20 mins, or until golden brown.
Let cool for 5 mins then discard toothpicks. Brush with jam to serve.
ith a spatula. Arrange the apricot halves around the circumference of
turning.
Meanwhile, blend the apricot sauce with an immersion blender
hours.
Cut 4 apricot halves into wedges and set
ave to use in other recipes--like potatoes roasted with duck
s browned and soft. Add apricot juice, 1 cup water and
f pastry. Place 2 tbsp apricot mixture on one half of
Mix together and freeze in cube trays.
To serve, fill glass 3/4 full of frozen cubes, fill with 7-Up or Squirt.
Mix and serve.
Mix pineapple juice, apricot nectar, vodka, apricot brandy, orange juice concentrate, and lemonade concentrate in a large pitcher or bowl.
Store in freezer, stirring periodically, until a slushy consistency is achieved, 4 to 6 hours.
Ladle slush into large glasses; top with lemon-lime soda to serve.
Prepare the noodles as per the packet directs and continue the below steps while softening.
Slice the chicken in to strips.
In a large fry pan add the oil and fry the chicken until just sealed.
Meanwhile combine the soup mix, apricots and nectar together.
Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes.
Drain the noodles and add into the chicken mixture.
Cook for a further 2 minutes (just to heat through).
Serve immediately.
Peel the bananas and cut each one in half crosswise. Insert a pop stick into each banana piece. Brush each banana piece liberally with jam then roll in coconut to coat evenly.
Place banana pieces on parchment paper-lined tray. Cover loosely with plastic wrap. Freeze for several hours or until frozen.
Meanwhile, for the dip, combine yogurt, honey and passionfruit in small bowl. Cover and refrigerate until required. Serve frozen bananas with passionfruit dip.
Heat apricot nectar just under boiling point.
Add jello and sugar; let cool.
Add frozen orange juice, crushed pineapple, nuts, banana and marshmallows.
Stir in salt and lemon juice. Congeal in refrigerator.
Optional:
Serve with thin layer of Cool Whip.
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.