Type what you have

Ingredients

• ✓ apricot preserves
• butter
• sugar
• egg yolk
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
2. 2 In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
3. 3 Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

By ANNAMA

Ingredients

• ✓ apricot preserves
• almond filling
• egg
• margarine
• sugar
• all-purpose flour
• baking powder
• green food coloring
• red food coloring
• raspberry jam
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
2. 2 Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
3. 3 Combine flour and baking powder in a bowl. Stir into almond mixture.
4. 4 Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
5. 5 Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
7. 7 Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
8. 8 Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
9. 9 Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

By nella marley

Ingredients

• ✓ apricot preserves
• confectioners' sugar
• milk
• egg
• cinnamon
• dark rum
• semisweet chocolate chip
• candied orange peel
• raisin
• almond
• fig
• egg
• butter
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside.
2. 2 Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash.
4. 4 Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.

By Barbara

Ingredients

• ✓ apricot preserves
• horseradish
• pineapple

Instructions

1. 1 Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

By SHORECOOK

Ingredients

• ✓ apricot preserves
• brown mustard
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in top position. Line a baking sheet with aluminum foil.
2. 2 Combine apricot preserves and mustard.
3. 3 Place salmon fillets on the prepared baking sheet. Brush ½ apricot-mustard over top.
4. 4 Bake in the preheated oven for 16 minutes; brush with remaining ½ apricot-mustard. Continue baking until salmon flakes easily with a fork, about 2 minutes more.

By Crafter060

Ingredients

• ✓ apricot preserves
• barbecue sauce
• water
• red pepper
• meatball

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos

Ingredients

• ✓ apricot preserves
• chicken breast
• salad dressing
• onion soup mix

Instructions

1. 1 Put chicken breasts into a slow cooker crock.
2. 2 Stir apricot preserves, Russian-style salad dressing, and onion soup mix together in a bowl; pour into slow cooker crock, assuring chicken is completely covered.
3. 3 Cook on Low for 8 to 10 hours.

By ToniH

Ingredients

• ✓ apricot preserves
• french dressing
• onion soup mix
• chicken thigh

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir apricot preserves, dressing, and soup mix together in a medium bowl until combined.
3. 3 Place chicken thighs in a 9x13-inch baking dish. Pour apricot mixture over chicken.
4. 4 Bake uncovered in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 50 to 60 minutes.
5. 5 Enjoy!

By BCHALL12

Ingredients

• ✓ apricot preserves
• ham
• clove
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ apricot preserves
• chicken breast
• salt
• white vinegar
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
3. 3 Remove cover and bake for 10 more minutes.

By Marsha Timblin

Ingredients

• ✓ apricot preserves
• puff pastry
• peach
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
3. 3 Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
4. 4 Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
5. 5 Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

By foodelicious

Ingredients

• ✓ apricot preserves
• salad dressing
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 4-quart casserole dish.
2. 2 Mix salad dressing, jam, and soup mix together in a bowl until well combined; pour over chicken.
3. 3 Cover the dish and bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Shirley Rickey

Ingredients

• ✓ apricot preserves
• brie cheese
• puff pastry
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Slice Brie cheese wheel in half so you have 2 circles of cheese. Spread preserves on the cut side of one circle of Brie; arrange remaining circle of Brie rind-side up on top.
3. 3 Wrap the entire wheel of Brie with one sheet of puff pastry; transfer onto the prepared baking sheet seam-side down. Brush puff pastry with egg white.
4. 4 Bake in the reheated oven until pastry in golden brown, about 30 minutes. Serve immediately.

By Susan Jackson

Ingredients

• ✓ apricot preserves
• mustard
• curry powder
• chicken breast
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

By MR_PIANOMAN

Ingredients

• ✓ apricot preserves
• chicken breast
• chicken broth
• soy sauce
• cornstarch
• water

Instructions

1. 1 Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2. 2 Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
3. 3 Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

By M. Burton

Ingredients

• ✓ apricot preserves
• pork chop
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a casserole dish. Combine Russian dressing, apricot preserves, and soup mix in a bowl; pour over chops
3. 3 Bake in the preheated oven until chops are cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By SP2B

Ingredients

• ✓ apricot preserves
• baby carrot
• water
• cornstarch
• apricot
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ apricot preserves
• soy sauce
• ginger
• garlic
• white wine
• white sugar
• cornish game hen

Instructions

1. 1 In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

By Allrecipes Member

Ingredients

• ✓ apricot preserves
• horseradish
• mustard
• black pepper
• cream cheese

Instructions

1. 1 In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight.
2. 2 When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese. Serve with a basket of your favorite crackers.

By Jen Hartnett

Ingredients

• ✓ apricot preserves
• all-purpose flour
• butter
• cream cheese
• salt
• egg
• white sugar

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
2. 2 Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
3. 3 Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
4. 4 Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
5. 5 Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.

By Ellen Bancroft Ziegler

Ingredients

• ✓ apricot preserves
• mini phyllo tart shell
• chocolate chip
• pecan
• brown sugar
• half-and-half
• honey
• rum extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
3. 3 Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
4. 4 Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

By lutzflcat

Ingredients

• ✓ apricot preserves
• all-purpose flour
• butter
• confectioners' sugar
• cornstarch
• coconut
• white sugar
• egg

Instructions

1. 1 Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.
3. 3 Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.
4. 4 Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.
5. 5 Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

By DOCSMGR

Ingredients

• ✓ apricot preserves
• butter
• cream cheese
• sour cream
• all-purpose flour
• powdered sugar
• salt
• powdered sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
3. 3 Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
4. 4 Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
5. 5 Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
6. 6 Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

By SER

Ingredients

• ✓ apricot preserves
• garlic
• olive oil
• onion
• olive oil
• vinegar
• ginger
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
3. 3 While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
4. 4 Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
5. 5 Pack the chutney into sterilized jars and process to seal.

By S

Ingredients

• ✓ apricot preserves
• carrot
• garlic
• ginger root
• salt
• lemon juice
• sesame oil
• coriander
• cayenne pepper

Instructions

1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Ingredients

• ✓ apricot preserves
• baby carrot
• orange juice
• honey
• dijon mustard
• butter
• brown sugar
• salt
• white pepper

Instructions

1. 1 Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
2. 2 Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

By Ursula Voges

Ingredients

• ✓ apricot preserves
• cooking spray
• corned beef
• water
• brown sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with nonstick cooking spray.
2. 2 Place corned beef into the prepared baking dish; pour in water. Cover the dish tightly with aluminum foil.
3. 3 Bake in the preheated oven for 2 hours; drain liquid.
4. 4 Combine apricot preserves, brown sugar, and soy sauce in a small bowl. Spread evenly over corned beef.
5. 5 Return to the oven and bake uncovered until meat is tender, 25 to 30 more minutes. Baste occasionally with pan drippings.
6. 6 Slice corned beef across grain and serve.

By CANMAD7

Ingredients

• ✓ apricot preserves
• black forest ham
• brie cheese
• mustard
• bread
• olive oil

Instructions

1. 1 To assemble the sandwiches: Layer ham, Brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush top of each sandwich with olive oil.
2. 2 Heat a grill pan over medium heat. Once the pan is hot, place sandwiches, oiled-side down, in the pan. Brush top of each sandwich with oil. Cook each side until bread is golden brown, 3 to 4 minutes per side.

By sweet tea

Ingredients

• ✓ apricot preserves
• firm tofu
• sesame oil
• cornstarch
• chipotle pepper
• vegetable broth
• ginger
• garlic
• red pepper

Instructions

1. 1 Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
2. 2 Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
5. 5 Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
6. 6 While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

By Chef Mo

Ingredients

• ✓ apricot preserves
• red onion
• cider vinegar
• olive oil
• pork chop
• salt
• black pepper
• sour cream
• dijon mustard

Instructions

1. 1 Mince enough of the red onion slices to have 1/3 cup minced onion.
2. 2 Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
3. 3 Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4. 4 Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
5. 5 Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

By ShelbyLyn