|The Accomplisht Cook|
|by Robert May|
This is a facsimile edition of the masterpiece of Restoration cookery by Robert May, first published in 1660 - but this is a reproduction of the l...
Results 1 - 10 of 12 for apricot horns
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DOUGH: Dissolve yeast ... overnight. FILLING: Cover apricots with water. Cook, ... cookie sheets, but it is easier to remove the paper while the pans are hot.
Mix together until ... Cook 1 box apricots as directed on ... sweeten to taste. I use 1 envelope of Sweet 'N' Low. Bake at 350 degrees for 15-20 minutes.
Can be cut ... refrigerate for 2 hours. Pat on sugared board, put small amount of filling on top and roll and shape horn. Bake at 350 degrees for 10-12 minutes.
Mix flour and ... small amount of apricot filling on each ... small crescent shaped horn. Place on ... degrees, for 20 to 25 minutes, until lightly browned.
Blend dough by ... refrigerate overnight. Cook apricots in heavy bottom ... on greased sheet and bake at 375, 12 to 15 minutes (very light toast color).
Blend ingredients together ... Refrigerate overnight. Cook apricots until tender; drain ... shape of a horn then brush each ... minutes. Makes about 8 dozen.
Grind sugar, hazelnuts, ... above. Dip ends in melted chocolate and cool or refrigerate to set. Yield: 12 regular size horns or 48 miniature horseshoes.
Mix butter with ... together to form horn. Bring one ... lightly browned. While still warm, sprinkle with powdered sugar and store in air tight container.
Dissolve the yeast ... stir frequently. (For apricot horns, use Baker's ... cover 4 small balls of dough. 8 dozen horns requires 3 jars.) Yield: 8 dozen.
Mix ingredients together ... One pound dried apricots, 2 cups ... (Make only 10 horns at a time ... lightly browned. Makes about 11 dozen roskie (horns).
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