A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Apricot Pineapple Chews
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- #121003
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1/2 cup finely diced apricots
1/2 cup raisins
1/3 cup water
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
directions
Preheat oven 350 degrees F. Grease a 9x9" pan with a solid shortening.
Cook the apricots, raisins, in water over low heat stirring until the water is absorbed. add the flour, baking powder, baking soda and sugar. Stir well, add the eggs,lemon juice, pineapple and mix well. Add the nuts and spread into the greased pan.
Bake at 350 degrees F for 35-40 minutes. Cut while warm and sprinkle with powdered sugar.
added by
suemunzlinger
nutrition data
174 calories, 4 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
November 17, 2012
I love this recipe as does my entire family. Have used this recipe from a small recipe book I bought many years ago. My recipe book was 1400 miles away, so I searched the internet and found the exact recipe on this site. Many thanks for posting this recipe. I am in the process of making a double recipe, half for Thanksgiving and the other half to send to my son for his birthday.
June 30, 2012
In rating this recipe "fantastic", I'm a wee bit prejudiced. It's the precise recipe that earned me an all-expenses paid trip to Miami Beach in 1964 to compete as a national finalist in the Pillsbury Bake-Off. The Pillsbury folks paid me $100 for all rights to this recipe. Strange, i don't see any acknowledgment of that fact here. --M. E. Alston (retired prosecutor, Santa Barbara County, Calif.)