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By
Diane Forrest,
Many of you know about prunes, and the effect they have
on your system. They work as a natural
laxative. I remember growing up and
seeing a large bowl of them on my grandmother's table every time I came for a
visit. Did you also know there is another
fruit that has the same action?
Apricots, grown mainly in Turkey, are a part of the Prunes Family. They are high in fiber and are sometimes used
to relieve constipation and invoke diarrhea, sometimes after eating only 3.
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Apricots were also used as an aphrodisiac and inducer of
childbirth. This was mentioned in Shakespeare’s
Mid Summer's Night Dream. The Chinese
believe that apricots are considered helpful in regenerating body fluids,
detoxifying, and quenching thirst. They
have also been credited to lowering bad cholesterol and aiding in the decrease
of prostate cancer.
The seed of the apricot, or pit, is sweet, and it is
sometimes used in place of almonds in cooking.
They are also used in the production of Amaretto, and Italian liqueur.
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To the United States Marine tank-driving Marines,
apricots are taboo, by superstition. Marine Corps tankers will not eat
apricots, allow apricots onto their vehicles, and often will not even say the
word "apricot". This superstition stems from Marine Sherman tank
breakdowns purportedly having happened in the presence of apricot cans.
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Today is National Apricot Day. In recognition of the day I am giving you my
mother's famous recipe for Apricot Cake.
If you don't have time to bake a cake today, just pop a few dehydrated
ones in your mouth. They are good for
your mouth, as well as your tummy.
Apricot
Nectar Cake with Vanilla Glaze
Ingredients:
1 box (2-layer size) yellow cake mix
3/4 cup apricot nectar
4 egg yolks
3/4 cup vegetable oil
2 teaspoons vanilla extract
4 egg whites, beaten to stiff peaks
Vanilla Glaze:
·
1 cup powdered sugar
·
2 teaspoons butter,
softened
·
1/2 teaspoon vanilla
extract
·
dash salt
·
1 to 2 tablespoons
milk
Preparation:
1. Beat cake mix with 3/4 cup apricot nectar, egg yolks,
oil, and 2 teaspoons vanilla, until smooth.
2. Fold in egg whites.
3. Spoon into greased and floured tube pan.
4. Bake at 325° for about 55 to 65 minutes.
5. Cool cake slightly and remove from pan. Drizzle glaze
(below) over warm cake. Combine vanilla glaze ingredients; stirring in milk
until glaze consistency is reached.
6. Drizzle over warm cake.
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