678 preserf recipes

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.

A rich and delicious cheesecake that's simple to make and easy to enjoy!

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

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.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

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

A decadent and delicious Passover layer cake. The center is filled with apricot preserves and the cake frosted with a rich whipped chocolate frosting.

Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Glazed apple tart with homemade shortcrust pastry, Granny Smith apples, cinnamon, nutmeg, and a warm apricot jam glaze. A French-style upside-down tart baked golden.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

The crisp coating keeps the lamb succulent and juicy.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.