|A Proper Breakfast|
|by Evie Safarewicz|
The sequel to A Proper Tea: a colorful, recipe-filled tour of the world's most decadent breakfast tables.
Results 1 - 10 of 168 for apricot jelly
Mix all ingredients except Sure-jell and Jello; let come to a boil. Cook 30 minutes. Add Sure-jell. Cook 5 minutes more. Remove from from heat add ...
Drain 1 (#2 1/2) can apricots and 1 (#2) ... temperature. Fold in 1 (8 oz.) container Cool Whip. Spread over gelatin. Sprinkle with almonds. Chill well.
Beat yolks with ... 1 pound dried apricots into coarse pieces. ... you roll. Set with seam side down. Cut in slices crosswise. Jam can be canned or frozen.
Add: 2 bxs. apricot jelly Stir well. Add: Refrigerate. Freezes well. Can use any combination, such as strawberry jello and pie filling.
Peel and shred ... 6 minutes. Add apricot Jello, boil 6 ... into freezer. This jelly is delicious and a good way to use the extra squash in the summertime.
Boil apricots, pineapple and sugar for 20 minutes. Remove from heat and stir in Jello.
Pit apricots, but do ... heat; skim off foam with metal spoon. Stir and skim 5 minutes to cool slightly and prevent floating fruit. Put in sterilized jars.
Cook zucchini for 5 minutes; drain. Add sugar, water, lemon juice and pineapple. Cook for 30 minutes more. Add Jello. Stir until dissolved. Pour into ...
Bring zucchini and ... minutes. Add next ingredients. Boil 1 minute (rolling boil). Pour in jars and seals. You can substitute raspberry Jelly, if you wish.
Sift dry ingredients ... dough with Solo apricot filling or prune jelly. On a ... color. When cool, cut into 2 inch pieces and sprinkle with powdered sugar.
top of page