667 preserf recipes

This recipe could hardly be simpler to prepare. The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix unless you tell them.

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.

Oatmeal fig muffins fold mashed fig preserves and old-fashioned oats into a tender breakfast muffin, finished with a tangy orange cream cheese spread. Perfect brunch bake.

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Old-fashioned peach gingerbread upside-down cake: molasses-spiced gingerbread baked over fresh sliced peaches, then topped with butter-glazed peaches and a preserves brush. Late-summer dessert perfection.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Filled butter ring cookies sandwich apricot preserves between two shortbread rounds, the top one cut with a thimble window, dusted with powdered sugar. Linzer-style holiday classic.

Apricot baked ham with a sweet-savory glaze of apricot preserves, dry mustard, and brown sugar. Score, stud with cloves, and bake for a showstopping holiday centerpiece.

Silky apricot cheese dip with cream cheese, sour cream, apricot preserves, brandy, and almonds. A sweet, creamy no-cook dip for vanilla wafers and pound cake cubes.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.