Apricots worth giving
I look forward to your column every Wednesday. I am looking for a recipe that was in the Bee last year around September, October, November or perhaps December. It was a dessert named almond stuffed apricots candied in amaretto syrup. I elected to put the finished apricots into small, decorative canning jars and sealing them for gifts.
Everyone who received a jar had enthusiastic reviews about this unusual and delicious little addition to a dessert of custard or ice cream. I’d love to make them again this year for gift giving, but I can’t find the recipe. Can someone help? Thanks for years of happy recipe reading.
Deanna C. Holman, Stockton
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Prep time: 25 minutes
Cook time: 50 to 60 minutes
Serves 4 to 6
Susie Hancock of Fresno had an old recipe booklet that came with a mixer she got years ago. In the booklet was a good corn pudding recipe that she wanted to try. She misplaced the booklet and was hoping someone could help.
This recipe sounds like a match for Hancock. An alternative to baking the casserole in a pan of hot water for an hour, you can place the ingredients in the casserole dish then place it directly in the oven and bake for 50 minutes.
Note: 1 cup of corn and 1 cup grated raw carrot may be used instead of the 2 cups of corn. You may add 1/2 cup cubed cooked ham or 1/2 cup grated cheese.
1 tablespoon grated onion
1/4 cup finely chopped green pepper
1 pimento, chopped fine
2 tablespoons sugar
1 teaspoon salt
2 tablespoons melted butter
2 cups cream-style canned corn
2 cups scalded milk
Preheat oven to 325 degrees. Butter a 1 ½-quart casserole. Beat eggs in large bowl of mixer on number 12 speed for 1/2 minute.
Stop mixer, add remaining ingredients (except paprika), beat on number 3 speed until blended.
Pour into casserole, sprinkle with paprika, set in a pan of warm water, bake, uncovered about 1 hour or until mixture is set. Serve directly from casserole.
Per serving based on 4: 307 cal.; 11 g pro.; 38 g carb.; 14 g fat (8 sat., 5 monounsat., 1 poly.); 192 mg chol.; 1,056 mg sod.; 2 g fiber; 17 g sugar; 40% calories from fat.