Combine the fruit with the apricot nectar in a medium saucepan. Bring
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Combine cake mix, apricot nectar, oil and sugar.
Add eggs, 1 at a time.
Bake at 350\u00b0 for 45 minutes to 1 hour.
b>apricot nectar and brandy using an electric mixer on low speed. Mix for
br>Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs
Bring nectar to a boil.
Add gelatin and stir until dissolved. Stir in water and lemon juice.
Chill until partially set.
Stir in oranges, grapes and apples.
Pour into a 4-cup mold.
Serves 6. Double recipe for a 7 1/2 x 11 x 2-inch pan.
up aricot nectar from can (reserve remainder for topping). Pour nectar into small
For Dressing, in a very large bowl wisk together apricot nectar, oil, vinegar, mustard, salt, dried apricots, and scallions. Add pears and toss to coat. Cover and refrigerate until ready to serve, 30 mins to 3 1/2 hours.
When ready to serve, place greens on a very large platter. Sprinkle with shredded radicchio. Use a slotted spoon to remove pear wedges from dressing; place pears on radicchio, reserving vinaigrette.
Arrange cheese wedges on salad, and sprinkle almonds over all. Drizzle with reserved dressing or pass dressing with salad.
Mix eggs, oil and apricot nectar.
Add cake mix.
Beat for 5 minutes at medium speed.
Pour into greased and floured Bundt or tube pan.
Bake at 350\u00b0 for 50 minutes or until done.
In a small pan, melt margarine, sugar and rum.
As soon as cake is done, remove from oven and pour rum mixture over cake.
Allow to cool one hour before removing from pan.
Serves 16.
ix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin
Mix cake mix (dry) and jello (dry). Add eggs, oil and 1 small can apricot nectar. Mix well. Bake at 375\u00b0 for 35 to 45 minutes in Bundt pan.
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
For cake:.
Preheat oven to
Combine cake mix, apricot nectar, oil and sugar.
Add eggs, 1 at a time.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Cream Crisco and sugar until creamy. Add milk and mix thoroughly.
Add cake mix and apricot nectar.
Add eggs, one at a time, and beat well after each one.
Bake in tube pan for 45 to 50 minutes at 325\u00b0 or until done.
Preheat oven at 325\u00b0.
Spray 10-inch tube pan with a release agent (Pam).
With electric mixer, blend dry cake mix and gelatin. Add eggs, apricot nectar and oil.
Beat 3 minutes.
Pour into prepared pan and bake for 1 hour or until done.
(This is a moist and delicious cake with an unusual flavor.)
If desired, add glaze.
In a mixing bowl put cake mix, oil, apricot nectar, egg yolks and lemon juice.
With mixer on low, beat 5 to 10 minutes.
Fold in beaten egg whites.
Pour into greased tube pan.
Bake at 350\u00b0 for 40 to 45 minutes.
Use method on cake mix box, except substitute apricot nectar for water and add 1/2 cup sugar.
Mix well.
Bake in tube pan at 350\u00b0 until done.
Mix the jello, 2 1/2 cups apricot nectar and boiling water; chill in oblong pan.
Boil 1 cup apricot nectar and add the egg, flour and sugar blended together.
Stir until thick; cool.
Add the Cool Whip; spread mixture over jello.
Combine cake mix, sugar, apricot nectar and salad oil in large bowl.
Beat 2 minutes at medium speed.
Add eggs, one at a time, beating after each.
Pour batter into greased, floured 10-inch tube pan.
Bake at 325\u00b0 for 1 hour or until cake springs back when lightly touched.
Cool on rack, right side up, for 15 minutes. Remove from pan.