678 preserf recipes

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.

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.

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

Creamy rice pudding folded with vanilla whipped cream and served with a blended strawberry preserve sauce. A cold, light dessert with a mousse-like texture.

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.

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

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Gift cake: a birthday sheet cake decorated to look like a wrapped present, with coconut "paper," strawberry preserves filling, and a gumdrop bow. Perfect kid's party centerpiece.

Retro tiki-style baked ham glazed with pineapple preserves and surrounded by peaches and bananas, all drizzled with a creamy coconut-chicken soup sauce for Sunday dinner showmanship.

Apricot chicken baked low and slow with a sweet-tangy glaze of apricot preserves, duck sauce, ketchup, and vinegar over matzo-crusted pieces. A crowd-feeding, Jewish-style classic.

Peanut butter and jelly muffins hide a creamy PB and fruit preserve filling inside whole wheat breakfast muffins. The classic sandwich reimagined for the lunchbox or breakfast table.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

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

Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.