General tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Apricot Creme Tart

	Category	Chocolate Recipes
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Ingredients And Procedures

8 ea Leaves phyllo

1 c Dried apricots

1/2 c Honey

2 c Water

1/2 ts Agar-agar powder

8 oz Tofu

1/2 ts Vanilla

2 tb Lemon juice

16 oz Can apricot halves

1/4 c Apricot jam

1 oz Melted chocolate, optional

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer

to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

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<h1>Apricot Creme Tart</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 ea Leaves phyllo <P>1 c Dried apricots <P>1/2 c Honey <P>2 c Water <P>1/2 ts Agar-agar powder <P>8 oz Tofu <P>1/2 ts Vanilla <P>2 tb Lemon juice <P>16 oz Can apricot halves <P>1/4 c Apricot jam <P>1 oz Melted chocolate, optional <P>Preheat oven to 350F. Spray a 9" pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer <P>to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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