|All You Can Eat: 1000 Recipes|
|by Tamasin Day-Lewis|
Tamasin has been described as 'an Elizabeth David for today' (Vogue Entertaining & Travel) and 'a funky version of Delia' (Marie-Claire).
1 - 10 of 50 for canned apricot pie filling
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Dump 1 can of crushed pineapple ... pan. Spread the canned fruit or pie filling on top. Sprinkle ... brown on top. Serve warm or cold. Delicious & Easy.
Use butter for ... pudding mix. Add apricots and walnuts, stir ... slices or if desired, wrap loaves tightly and freeze up to 3 months. Yield: makes 2 loaves.
Spread pie filling in 8 x ... Mix cranberry sauce, apricot and marmalade together ... potatoes. Bake at 350°F for 25 minutes or until hot. Serves 6 to 8.
Mix first three ingredients, place in cups or small individual bowls, chill for several hours. Top with yogurt and nutmeg and any or all of the ...
Sift flour, soda, cinnamon, salt and sugar into a large bowl. Add rest of ingredients and mix well until no more flour is visible. Put into a greased ...
Cut fresh potatoes ... set aside. Spread pie filling in an 8 ... cooked fresh or canned sweet potatoes a ... together cranberry sauce, apricot preserves and orange ... 6 to 8 servings.
Mix together and serve chilled.
Spread pie filling in 8 x ... together cranberry sauce, preserves and marmalade. Spoon over sweet potatoes. Bake uncovered at 350 degrees for 20-25 minutes.
Preheat oven to ... vanilla pudding and pie filling. Mix. Stir in apricots and nuts. Pour ... minutes or until tester inserted in center comes out clean.
In large bowl, combine pie filling, condensed sweetened ... usually double recipe to use full portions of pie filling, condensed milk, and frozen topping.
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