Apricot Pudding Dessert -- Quad-Cities Online Recipe Book
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Apricot Pudding Dessert

Comment on this recipe

It's good with cream or cool whip on served on top.

Ingredients

1 can (30 ounces) apricots, with juice
1 teaspoon almond flavoring
1 box (18 1/4 ounces) butter brickle cake mix
1/2 cup butter, melted
1 cup flaked coconut

Instructions

Drain apricots. Add almond flavoring to juice. Arrange apricots and juice in bottom of an ungreased 13x9-inch pan. Sprinkle cake mix over apricots and drizzle butter over mix. Sprinkle flaked coconut over top. Bake at 325 degrees for 50 to 60 minutes. Serve warm or at room temperature.

Vicki Walz
Silvis




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  Today is Monday, Sept. 1, the 244th day of 2014. There are 121 days left in the year.

1864 -- 150 years ago: We are informed by J.H. Hull that the reason the street sprinkler was not at work yesterday settling the dust on the streets, was because one of his horses was injured.
1889 -- 125 years ago: Bonnie McGregor, a fleet-footed stallion owned by S.W. Wheelock of this community, covered himself with glory at Lexington, Ky, when he ran a mile in 2:13 1/2. The horse's value was estimated as at least $50,000.
1914 -- 100 years ago: Troops are pouring into Paris to prepare for defense of the city. The German army is reported to be only 60 miles from the capital of France.
1939 -- 75 years ago: The German army has invaded Poland in undeclared warfare. Poland has appealed to Great Britain and France for aid.
1964 -- 50 years ago: Publication of a plant newspaper, the Farmall Works News, has been launched at the Rock Island IHC factory and replaces a managerial newsletter.
1989 -- 25 years ago: Officials predict Monday's Rock Island Labor Parade will be the biggest and best ever. Last minute work continues on floats and costumes for the parade, which steps off a 9:30 a.m.




(More History)