251 apricot butter recipes

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.

Light apricot almond cake made with ground almonds, egg whites, and fresh apricot slices on top. No egg yolks, no heavy batter, just a tender, airy French-style fruit cake served warm.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.

Fruity yogurt cheesecake strains vanilla yogurt into thick "cheese" for a no-bake filling. Graham cracker crust topped with peaches, apricot glaze, and fresh raspberries.

Apricot poppy seed muffins use a clever shortcut: a jar of apricot baby food gives the batter even fruit distribution and a tender, almost cake-like crumb dotted with crunchy poppy seeds.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.