215 apricot preserf recipes

Like the mixed drink but baked into a cake using vodka and Kahlua.

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.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Apricot maple glazed pork roast coated in a sticky-sweet sauce of apricot preserves, Dijon mustard, and maple syrup. Marinate, roast, and rest for juicy, glossy pork that works with a roast, loin, or chops.

Dijonnaise glazed pork chops with a sweet-tangy sauce of Dijon mustard, apricot preserves, soy sauce, and green onions. A quick pan-seared weeknight dinner with a glossy, flavor-packed glaze.

Three-meat meatloaf blending chicken, pork, and beef with honey, topped with a sweet-hot apricot mustard glaze. Budget-friendly comfort food that feeds six.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.

Honey cheesecake sweetened with three-quarters cup of pure honey instead of granulated sugar, on a loose graham cracker base. Topped with strawberries and blueberries glazed with apricot jam.

Caribbean ginger turkey breast marinated in soy sauce, brown sugar, sherry, apricot jam, and ginger, then broiled or grilled and served over rice with fresh fruit.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

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.