****FROSTING:
2 large baking potatoes
1/2 cup white sugar
1 (10 ounce) package instant vanilla pudding mix<|endoftext|>Faust's Angel Recipe
1/2 cup distilled white vinegar
1/4 cup lemon juice
2 tablespoons grape juice
2 tablespoons honey
1 teaspoon vanilla extract
1 1/2 tablespoons vanilla extract
1 (6 ounce) can sliced pecans
1 (4 ounce) can raspberry preserves
3 tablespoons confectioners' sugar for dusting
In a medium bowl, blend vinegar, lemon juice, grape juice, honey, vanilla, almond extract, peach preserves, orange juice and lemon zest. Mix until well blended. Coat a large mold or glass dish of margarine. Pour the gelatin mixture into mold or glass dish and work it in by using hand or by using a 3 fluid ounce jigger of fruit juice slowly.
Lightly oil a large glass or metal serving bowl. Sprinkle fruit onto the mold and spread pecans or raspberry preserves over the gelatin blocks.
Place a spoonful of the peach preserves over each pearl block (optional) to help them stick together. Serve chilled.