Results 1 - 8 of 8 for cotlets

Core and pare apples. Cut into small pieces. (Or pit and cut apricots into small pieces.) Add 1/4 cup of water. Cook until tender and then put ...

Mix 1/2 cup ... Pour into buttered pan. Let stand overnight. Cut into squares and roll in powdered sugar. For Cotlets, use apricots in place of applesauce.

Mix with 3 envelopes plain gelatin; set aside for 10 minutes. Add 2 cups sugar and boil for 15 minutes until golden brown and thick. Remove from heat ...

Moisten gelatin. Boil applesauce, sugar and gelatin together for 20 minutes. Take from heat, add nuts and vanilla. Pour into buttered baking dish ...

Steam apricots (or cook in minimal water), enough to make 1 1/4 cups. Puree to applesauce texture. Sprinkle 2 tablespoons unflavored gelatin over 1/2 ...

Heat (apple) sauce to boiling and add jello and sugar. Stir until dissolved. Add nuts. Pour into a buttered pan. When set, slice into bite-size ...

Soak 2 tablespoons ... hours to firm. Cut into 1" squares and roll in powdered sugar. For Cotlets omit vanilla and use apricot pulp instead of applesauce.

Make your own applesauce so it will be thick, or if you wish to use canned applesauce, cook it until it thickens. If using apricots, soak at least ...


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