Recipes with apricot preserves (jam)
204 recipes
Bisquick Apricot-Glazed Pound Cake
Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.
Chicken Grand Marnier
Chicken breasts marinated in Grand Marnier, apricot jam, Dijon mustard, and honey, then baked or grilled with a sticky, caramelized glaze. A showstopper for dinner parties and summer cookouts.
California Gold Bars
Buttery brown sugar cookie bars with crunchy walnuts and a hidden layer of golden apricot jam. Rich, chewy, and dangerously easy to eat by the handful.
Absolutely Apricot Bread
Apricot bread machine loaf with chopped dried apricots, apricot preserves, and applesauce for a soft, fragrant fruit yeast bread. Toast for breakfast or slice for cream cheese sandwiches.
Russian Chicken
Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.
Apricot, Tamarind & Chipotle Sauce Chicken Stew
The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.
Baboti
Baboti (bobotie) is a South African curried ground beef casserole with raisins, chutney, and apricot jam, topped with a savory egg custard baked until golden. Serve it with yellow rice and salad.
Rugalach
Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.
Apricot Filled Cookies
Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.
McCall's French Apple Pie
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.
Kahlua White Russian Cake
Like the mixed drink but baked into a cake using vodka and Kahlua.
Apricot Horseradish Sauce
Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.
Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.
Chicken breasts marinated in Grand Marnier, apricot jam, Dijon mustard, and honey, then baked or grilled with a sticky, caramelized glaze. A showstopper for dinner parties and summer cookouts.
Buttery brown sugar cookie bars with crunchy walnuts and a hidden layer of golden apricot jam. Rich, chewy, and dangerously easy to eat by the handful.
Apricot bread machine loaf with chopped dried apricots, apricot preserves, and applesauce for a soft, fragrant fruit yeast bread. Toast for breakfast or slice for cream cheese sandwiches.
Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.
The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.
Baboti (bobotie) is a South African curried ground beef casserole with raisins, chutney, and apricot jam, topped with a savory egg custard baked until golden. Serve it with yellow rice and salad.
Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.
Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.
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.
Like the mixed drink but baked into a cake using vodka and Kahlua.
Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.
