astry are given in the recipe for the Sweet Pastry Crust). Prick
yrup is absorbed.
Make apricot glaze: In small saucepan, melt preserves
n the pan.
Bake for 20 mins or until they
an on a wire rack for 10 minutes before inverting cake
br>Cream butter and sugar for 3 mins, until light and
Heat oven to 350*F for crust.
Line base of
Whisk together apricot preserves, sherry, mustard, lemon juice,
FOR THE BREAD ~ Preheat oven to
ady to use.
For Posypka Topping mix
For the porkloin:
Preheat oven
For the glaze and sauce:
Combine the
nto prepared Bundt cake. Bake for 60 minutes or until a
For the Loaf.
1.Preheat Oven to 350.
2.Grease & Flour a Loaf Pan.
3.Cream Butter and Sugar together.
4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
5.Add egg mix into the butter mix, beat slowly.
6.Add remaining Ingredients and mix well.
7.Bake for 40 Mins,.
For the Glaze.
1.Mix all ingredients in a bowl until well combined and spread over warm loaf.
ass has formed. {Note: for both croissant dough and Danish
nch rectangle. Combine all ingredients for filling then spread over dough
ombine lemon juice, sugar, and apricot jam in a small sauce
Roll out pastry to 15-inch circle. Center in lightly floured 12-inch pizza pan.
Turn edge toward center.
Press gently into base dough. Make diagonal cuts around edge with sharp knife. Brush edge with Egg Wash. Bake in preheated 425\u00b0 oven for 10 minutes. Reduce oven temperature to 350\u00b0 and bake 35 to 40 minutes. Remove from oven. Cool thoroughly. Transfer pastry shell carefully to serving plate. Spread Apricot Glaze generously over bottom of shell. Arrange pineapple rings over glaze with the cherries.
on reactive container large enough for skinned chicken halves to lie
yer with half the warm apricot glaze.
Place the second layer
d refrigerate.
MEANWHILE, PREPARE APRICOT GLAZE: Combine Smucker's preserves, onion