Apricot Chicken and Baked Fudge Float

As featured on Outdoor Adventures with Rod Zundel
Apricot Chicken
½ cup apricot jam
2 Tbls. Soy Sauce
2 Tbls green onion, chopped
2 Tbls. water
2 Tbls. lemon juice
1/8 tea. baking powder
Salt/pepper to taste
2 ½ – 3 lbs chicken


Marinate at least 4 hours. Grill or bake until thoroughly cooked.
Baked Fudge Float
1 cup + 2 Tbls flour
1 1/2 tsp. baking powder
2/3 cup sugar
2 Tbls cocoa
½ tsp salt
2 Tbls vegetable oil
½ cup milk
1 tsp. vanilla
½ cup walnuts (optional)


MIX in 2 quart casserole dish or 10″ Dutch oven.


¼ cup sugar
¼ cup cocoa
½ cup brown sugar
¼ tsp. salt
1 tsp. vanilla


In a separate bowl, MIX, then spread evenly over batter in baking dish.

POUR 1 ½ cups boiling water over top of mixture.
If using in conventional oven, bake uncovered.

Bake at 350 for 40 minutes.

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