1/4 oz unflavored gelatin
1/4 cup water
1 can apricot halves drained 29oz
1/2 cup sugar
2 cup milk
1 can frozen lemonade concentrate
1 partially thawed (6oz)
1 tsp vanilla extract
1 cup whipping cream
A Recipe for
Apricot-Lemon Cream
Stressed spelled backwards is desserts. Coincidence? I think not! |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
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This Recipe for Apricot-Lemon Cream is one of thousands in the Recipes-to-go Fruit Cookbook.
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I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This is a recipe for Apricot-Lemon Cream from the recipe cookbook of Recipes-to-go (Fruit)
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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In a medium saucepan, sprinkle gelatin over water; set aside until
softened. Puree drained apricots in blender or food processor; set
aside. Stir sugar into softened gelatin. Stir in pureed apricots.
Stir over medium heat until sugar and gelatin dissolve. Stir in
milk, undiluted lemonade concentrate, vanilla and whipping cream.
Cool to room temperature. Pour into ice cream canister. Freeze in ice
cream maker according to manufacturer's directions. Makes 2 quarts.
Serves: 2
Apricot-Lemon Cream Recipe brought to you by Recipes To-Go