Ingredients:

1 (12 ounce) jar Smucker’s® Orchard’s Finest™ Coastal Valley Peach Apricot Preserves

1 cup Thai sweet red chili sauce

1 teaspoon lime juice

1 tablespoon minced fresh cilantro

Crisco® Original No-Stick Cooking Spray

1 (2 1/2 pound) bag chicken wing sections

Method of Preparation:

Mixed peach and apricot preserves, sweet red chili sauce, lime juice and cilantro in a medium bowl. Place half sweet red chili and peach glaze in a serving bowl.

Spray grill grates with no-stick cooking spray. Heat grill with medium heat. Grill wings about 20 to 25 minutes turning several times until juices run clear. Dip wings in remaining glaze. Grill wings an additional 3 to 5 minutes turning once. Serve warm with additional reserved glaze on the side.

Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs – Beat Well

Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt

Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar – Quickly

Use 2, 9″ Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes

Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt

Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Preparation:
Add to pudding and beat well. Spread between layers and on top and sides. Sprinkle with coconut.