8 oz dried appricots
1 1/2 cup water
1/2 cup sugar
1 tbsp cornstarch
A Recipe for
Apricot Kolachky Filling #1
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In Mexico we have a word for sushi: bait. |
| José Simons |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This Recipe for Apricot Kolachky Filling #1 is one of thousands in the Recipes-to-go Fruit Cookbook.
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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If you enjoy this Apricot Kolachky Filling #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Apricot Kolachky Filling #1 from the recipe cookbook of Recipes-to-go (Fruit)
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Food Tip |
Never trust a dog to watch your food. |
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Never eat more than you can lift. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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Contributed to the echo by: Leti Labell Originally from: "The Best of
Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
Filling #1 Wash apricots. Combine apricots and water; cook until soft,
about 1/2 hour, stirring constantly to keep from scorching. Stir in
sugar and cornstarch and cook for one minute. Cool. use a teaspoonful
of filling for each square. Makes 8 dozen.
Serves: 106
Apricot Kolachky Filling #1 Recipe brought to you by Recipes To-Go