Apricot Delight Or Peach Food

APRICOT DELIGHT

Steps:

• In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool. , In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Whisk in cooled gelatin; fold in whipped topping and cake. , Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.

APRICOT, PEACH DESSERT

Steps:

• Cut apricots into quarters. Cover with water and let soak overnight, refrigerated or put into saucepan, cover with water and simmer until tender. Chop the peaches into bite-size pieces. Drain most of the water from apricots and put in a saucepan. Add the peaches, sugar, and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add a little flour if needed for thickening. Line the bottom and sides of a Dutch oven with pie dough. Roll out the top crust and cut into strips. Pour the hot filling into the Dutch oven, over the crust. Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it, and sprinkle with sugar. Put the lid on the Dutch oven and set to bake over medium coals top and bottom. Turn the Dutch oven and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is light brown. Remove from coals and let cool until ready to serve.

APRICOT CONGEALED SALAD

Steps:

• Heat crushed pineapple and jello until dissolved.
• Refrigerate until cooled.
• Add buttermilk, cool whip and nuts.
• Refrigerate until set.

APRICOT DELIGHT

Steps:

• Drain fruit and reserve juice.
• Dissolve gelatin in hot water, add 1/2 cup juice, and chill until partially set.
• Fold in fruit. Pour in a 9"x9"x2" pan. Top with marshmallows. Chill until set. Cover with whipped cream. Garnish with nuts.

APRICOT DELIGHTS

Steps:

• In food processor or blender, process orange juice and apricots until pureed.
• Combine apricot mixture and 2 cups sugar in a medium saucepan.
• Over medium high heat, stirring constantly, bring to boil.
• Keep stirring, reduce heat to medium and boil 12-14 minutes.
• Remove from heat and cool for 20 minutes.
• Drop teaspoonfuls of mixture into a small bowl of sugar.
• Press a pecan half into top of each candy.
• Spoon sugar over candy to coat.
• Sprinkle a sheet of wax paper with sugar.
• Use a fork to carefully transfer candy to paper.
• Store between sheets of waxed papers in airtight container.

APRICOT BRANDY

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

APRICOT CHEESE DELIGHT (ORANGE SALAD)

Steps:

• Drain pineapple and save the juice for topping.
• Dissolve Jello in the 2 cups of hot water.
• Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
• To make the topping, combine sugar and flour in a saucepan.
• Blend in egg and butter.
• Add pineapple juice, and cook over low heat, stirring constantly until thickened.
• Cool thoroughly.
• Fold in whipped cream, and spread topping over congealed salad.
• Sprinkle with grated cheese, and chill.