"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apricot Fills Recipe

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This recipe for Apricot Fills, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Tuesday, December 23, 2008


3 sticks butter
3 egg yolks (save whites)
3 c flour
1 c sour cream
1 1/2 tsp vanilla or almond extract

2 c apricots
1 c sugar
2 c water
tbsp lemon juice

Mix softened butter, egg, sour cream and flour in mixing bowl. Turn out onto plastic wrap; roll into a disc, cover and chill.

Cook apricots, sugar, water and lemon juice on low heat until softened; put through cuisinart, then cool.

Roll dough out onto a counter sprinkled with sugar and flour, being liberal with the sugar/flour mixture. Roll to 1/8 inch thickness.

Cut into 3" squares, fill, then use egg white to 'glue' seams together. Re-sprinkle top with sugar/flour mixture.

Bake on parchment lined cookie sheets 350 degrees 15-20 minutes, or till light golden brown. Yum!

Personal Notes:
Personal Notes:
Alternate fillings: Pineapple, sugar, cornstarch mixture; jam; nut roll filling.

2nd place - Montgomery County Fair - 1994




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