God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I think one of the cant phrases of our day is the familiar one by which we express our permanent want of time. We repeat it so often that by the very repetition we have deceived ourselves into believing it. It is never the supremely busy men who have no time. So compact and systematic is the regulation of their day that whenever you make a demand on them, they seem to find additional corners to offer for unselfish service. I confess as a minister, that the men to whom I most hopefully look for additional service are the busiest men.
John Jowett
Apricot Bavarin Beauty
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
1
Servings
INGREDIENTS
1
c
Crushed cornflakes
65
g
Melted butter
4
ts
Sugar
2
ts
Gelatine dissolved in
1/4
c
Cold water
3
Eggs separated
1/4
c
Sugar
1/4
c
Apricot syrup; drained from can
2
ts
Lemon juice
300
ml
Whipped cream
1
c
Canned apricots mashed
INSTRUCTIONS
BASE
FILLING
Base: Blend well and press over the base and sides of a 20 cm pie plate.
Filling: dissolve gelatine over hot water. Beat egg yolks and sugar until
thick and creamy and add syrup and juice. Stir in gelatine and fold in
stiffly beaten egg whites. Then fold in cream and apricots. Pour into
chilled crust. Chill. Garnish with apricot 1/2s and cream.
Posted to Bakery-Shoppe Digest V1 #389 by Keith McPhee
<kmcphee@globe.co.nz> on Nov 17, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!