MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

22.3.10

APRICOT GLAZE



1 cup apricot jam
3 Tbsp water

• In a small saucepan heat the jam and water until melted.
• Pour through a sieve, pressing through with a wooden spoon.
• Warm up glaze before use.

Apricot glaze is used for fruit coating, cake filling, tart shell glazing, and as an adhesive to stick marzipan or fondant to the cake’s surface.
   

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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