1 - 8 of 8 for cotlets

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

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 ...

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 ...

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 ...

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.

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 ...

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 ...

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.


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