134 preserf recipes

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

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.

Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Steam asparagus until tender but still crispy, then drizzle a reduced mixture that's made with apricot jam, red wine vinegar, cinnamon, and ginger. Absolutely easy and delicious.

Fruit-filled muffins with a teaspoon of jam dropped into the center of each Bisquick batter, drizzled with a simple powdered sugar glaze. Quick weekday breakfast muffins ready in 30 minutes.

Crescent roll Monte Cristo sandwich loaf layered with smoked turkey, ham, Muenster cheese, and raspberry preserves. Brushed with honey and sesame seeds, baked golden.

A quick coffee cake made with refrigerated dough, spread with apricot preserves and sweetened cream cheese, then topped with sliced almonds.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

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.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

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

Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.