2 (3.5 ounce) packages yellow cake mix
2 (3.5 ounce) cans fruit flavored Jell-O
3/4 cup water
1/3 cup the retained juice from the celery
1 tablespoon maple syrup
1 teaspoon vanilla extract, or to taste
Preheat oven to 350 degrees F (175 degrees C) and grease and flour 5 small casserole dishes. To Make Dipping Sauce: In a large bowl, stir together 1/2 cup of the juice from the celery, 1 tablespoon of the juice from the pecans, and 2 teaspoons of the apricot preserves. Beat for about 2 minutes at medium speed until thick. Add water, mix, and return to heat. Cook, stirring frequently, until thickened and smooth. Remove from heat and stir in cream and sugar before serving. Note: To make the sauce, combine the peel of 6 lemons with 1 cup of water and five tablespoons of the apricot mixture, allow to cool, and keep refrigerated until chilled.