Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush. Recipe By : BAKERS DOZEN (PEGGY CULLEN) SHOW #BD1A39 Posted to MC-Recipe Digest V1 #311 Date: Sat, 23 Nov 1996 22:43:51 -0600 From: Jackie Bordelon
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 22.4mg||1 %|
|Potassium 43.1mg||1 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 35.9g|
|Protein 0.4g||1 %|
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Calories per serving: 136
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