Type what you have

Ingredients

• ✓ apricot preserves
• whipping cream
• sugar
• mascarpone cheese
• apricot nectar
• vanilla extract
• cardamom
• honey
• balsamic vinegar
• apricot

Instructions

1. 1 Beat cream in a chilled bowl with an electric mixer until soft peaks form; beat in sugar until incorporated. Set aside.
2. 2 Beat mascarpone cheese in a separate bowl with an electric mixer until very soft; beat in apricot nectar, vanilla, and cardamom. Gently fold mascarpone mixture into whipped cream until well combined.
3. 3 Place honey and apricot preserves in a microwave-safe bowl; microwave until warm but not hot, about 30 seconds. Stir in balsamic vinegar until combined.
4. 4 Stuff each apricot half with a dollop of mascarpone cream. Place filled apricot halves on a serving dish; drizzle with balsamic sauce.

By Michelle Berger

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
• 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
• 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
• shortbread cookie
• egg
• white sugar
• ricotta cheese
• cream cheese
• vanilla extract
• apricot
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
3. 3 Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
4. 4 Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
5. 5 Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
6. 6 Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

By SPOTTYSCOTTIEGIRL

Ingredients

• ✓ apricot preserves
• butter
• cream cheese
• egg
• vanilla extract
• lemon zest
• salt
• confectioners' sugar
• all-purpose flour
• walnut

Instructions

1. 1 Cream butter, cream cheese, egg yolk, vanilla, lemon peel and salt until fluffy. Gradually mix in confectioners' sugar, then the flour to make stiff dough.
2. 2 Chill dough for 2 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Shape dough into 30 - one inch balls.
5. 5 Beat egg white until foamy. Dip balls in egg white then roll in chopped nuts. Arrange 2 inches apart on ungreased cookie sheet and make a depression in each with your thumb.
6. 6 Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Carefully remove to wire rack and while hot fill each depression with 1/2 teaspoon of apricot preserves or your favorite jam.

By Diane

Ingredients

• ✓ apricot preserves
• graham cracker crumb
• cream cheese
• sugar
• egg
• lemon juice
• vanilla extract
• lemon zest
• water
• strawberry

Instructions

1. 1 Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
2. 2 Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
3. 3 Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
4. 4 Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.

By JJOHN32

Ingredients

• ✓ apricot preserves
• almond
• white sugar
• butter
• flour
• egg
• graham cracker crumb
• white sugar
• butter
• pear

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine almonds, sugar, butter, flour, and egg for filling in a food processor; process until fine. Set aside.
3. 3 Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
4. 4 Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
5. 5 Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
6. 6 Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.

By BatikWindmillTurban

Ingredients

• ✓ apricot preserves
• sugar cookie
• cream cheese
• sugar
• vanilla
• kiwi
• strawberry
• blueberry
• mandarin orange
• water

Instructions

1. 1 Heat oven to 375 degrees F.
2. 2 Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
3. 3 Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
4. 4 Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

By Philadelphia

Ingredients

• ✓ apricot preserves
• ✓ apricot preserves
• butter flavored shortening
• cream cheese
• milk
• brown sugar
• all-purpose flour
• baking powder
• cinnamon
• salt
• pecan
• confectioners' sugar
• butter flavored shortening
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
2. 2 In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. 4 To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

By COOLERDOT

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
• butter
• white sugar
• all-purpose flour
• all-purpose flour
• white sugar
• vanilla extract
• apple
• creme fraiche
• egg
• vanilla extract
• water
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
2. 2 Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
3. 3 Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
4. 4 Layer thinly sliced apples evenly over the pre-baked pastry crust.
5. 5 Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
6. 6 Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
9. 9 Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

By nch

Ingredients

• ✓ apricot preserves
• all-purpose flour
• butter
• margarine
• confectioners sugar
• chipotle chile powder
• chipotle chile powder
• egg
• white sugar
• lemon juice
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• chipotle chile powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
2. 2 Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan.
3. 3 Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan.
4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C).
5. 5 In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust.
6. 6 Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.

By Crystal McChesney

Ingredients

• ✓ apricot preserves
• water
• white sugar
• vanilla extract
• bosc pear
• cornstarch
• water
• rum

Instructions

1. 1 Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
2. 2 Increase heat to medium-high, and boil syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
3. 3 To serve, pour hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

By Anna

Ingredients

• ✓ apricot preserves
• almond
• lemon zest
• apricot brandy
• lemon zest
• water
• peach schnapps
• sugar
• lemon zest
• apricot brandy
• sour cream
• salt
• baking soda
• all-purpose flour
• egg
• butter
• sugar

Instructions

1. 1 Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
2. 2 In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
3. 3 Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
4. 4 Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
5. 5 Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
6. 6 Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

By Judy Cambell

Ingredients

• ✓ apricot preserves
• pecan
• white sugar
• cinnamon
• cream cheese
• all-purpose flour
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
2. 2 Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
3. 3 Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
5. 5 Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
6. 6 Bake in the preheated oven until golden, about 12 to 15 minutes.

By Marge

Ingredients

• ✓ apricot preserves
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• egg
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
2. 2 Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. 3 Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
4. 4 Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

By Irina

Ingredients

• ✓ apricot preserves
• butter
• sugar
• all-purpose flour
• egg
• vanilla extract
• baking powder
• salt
• confectioners' sugar

Instructions

1. 1 Cream butter and sugar in a medium mixing bowl. Mix in flour, egg, vanilla, baking powder, and salt until incorporated. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut dough into circles with a round cookie cutter or glass. Using the tip of a teaspoon, place a small drop of apricot preserves into the middle of each circle. Brush the edges with water and fold the dough in half into a half-moon shape. Press to seal the edges. Arrange cookies on ungreased cookie sheets.
4. 4 Bake in the preheated oven until golden brown, 8 to 12 minutes. Remove from the oven and transfer to wire racks to cool. Dust hot cookies with powdered sugar.

By Kathy Lusk

Ingredients

• ✓ apricot preserves
• pie crust
• apple
• white sugar
• lemon juice
• butter
• cream cheese
• milk
• vanilla pudding mix
• lemon zest

Instructions

1. 1 Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
2. 2 In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
3. 3 In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

By Karen Bush

Ingredients

• ✓ apricot preserves
• butter
• semisweet chocolate
• white sugar
• all-purpose flour
• egg
• vanilla extract
• walnut
• water
• gelatin

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
2. 2 Make brownies: Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
4. 4 Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
5. 5 Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.

By Smart Cookie

Ingredients

• ✓ apricot preserves
• egg noodle
• sour cream
• cream cheese
• egg
• salt
• vanilla extract
• cinnamon
• cinnamon bite-sized cereal
• butter
• cranberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
2. 2 Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

Ingredients

• ✓ apricot preserves
• cooking spray
• pecan
• oat
• all-purpose flour
• brown sugar
• cinnamon
• baking soda
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.
2. 2 Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
3. 3 Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.
4. 4 Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.
5. 5 Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.

By ReneePaj

Ingredients

• ✓ apricot preserves
• butter
• white sugar
• cream cheese
• egg
• lemon juice
• lemon zest
• all-purpose flour
• baking powder
• confectioners' sugar

Instructions

1. 1 In a large bowl, cream together butter, sugar, and cream cheese until smooth. Beat in eggs, one at a time, then stir in lemon juice and zest. Combine flour and baking powder in a bowl; stir into cream cheese mixture until just combined. Cover and chill until firm, about 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball and fill with 1/2 teaspoon of apricot preserves.
3. 3 Bake in the preheated oven until the edges are golden, switching racks halfway through, about 15 minutes. Allow cookies to cool on the baking sheets briefly before removing to wire racks to cool completely. Sprinkle with confectioner's sugar. Repeat to bake remaining cookies.

By Mellan

Ingredients

• ✓ apricot preserves
• cooking spray
• all-purpose flour
• oat
• brown sugar
• baking powder
• salt
• butter
• egg
• almond extract
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
2. 2 Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
3. 3 Mix almond extract into the beaten egg and stir into the crumb mixture.
4. 4 Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes.
6. 6 Remove from oven, cool on a wire rack, and then cut into squares.

By lutzflcat

Ingredients

• ✓ apricot preserves
• white sugar
• active dry yeast
• milk
• butter
• egg
• all-purpose flour
• salt
• butter
• peach
• butter
• brown sugar
• water

Instructions

1. 1 Combine sugar and yeast in a bowl. Pour in milk, melted butter, and egg; whisk together until sugar is dissolved. Stir in flour, a small amount at a time, until mostly moistened, adding more if the dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together. Cover with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
2. 2 Start the topping: Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then into eighths.
3. 3 Transfer dough to the prepared baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Arrange peach slices over dough, pressing them in lightly. Drizzle with 2 1/2 tablespoons melted butter, then sprinkle with Demerara sugar.
6. 6 Bake in the preheated oven until a toothpick inserted into cake (not through a peach) comes out clean, 40 to 45 minutes.
7. 7 Combine apricot preserves and hot water in a small bowl and mix until preserves are heated and brushable; brush glaze over cake. Let cool to room temperature before slicing.

By John Mitzewich

Ingredients

• ✓ apricot preserves
• walnut
• white sugar
• cinnamon
• active dry yeast
• sugar
• water
• butter
• margarine
• sour cream
• egg yolk
• all-purpose flour
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch jelly roll pan.
2. 2 Combine walnuts, ¾ cup sugar, and cinnamon in a medium bowl; set aside.
3. 3 Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.
4. 4 Roll one dough ball between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with ¾ walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.
5. 5 Bake in the preheated oven until top of torte is golden brown, about 40 minutes.
6. 6 Beat egg whites in a glass or metal bowl to soft peaks. Gradually add ⅔ cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining ¼ walnut mixture.
7. 7 Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

By Kathy Fulop Chamberlain

Ingredients

• ✓ apricot preserves
• butter
• cream cheese
• white sugar
• vanilla extract
• all-purpose flour
• salt
• brown sugar
• cinnamon
• apricot
• white sugar
• milk
• white sugar
• cinnamon

Instructions

1. 1 In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
3. 3 Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
4. 4 Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

By Heidi Hankin

Ingredients

• ✓ apricot preserves
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• red food coloring
• almond
• confectioners' sugar
• egg
• lemon juice
• almond extract

Instructions

1. 1 Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
2. 2 Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
3. 3 Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
4. 4 Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
5. 5 To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
6. 6 Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

By Carol

Ingredients

• ✓ apricot preserves
• semisweet chocolate
• butter
• confectioners sugar
• confectioners' sugar
• egg
• white sugar
• white sugar
• cake flour
• water
• white sugar
• dark rum
• water
• semisweet chocolate
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper; grease the paper.
2. 2 Make the cake: Melt chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes. Remove from the heat and let cool slightly, 5 to 10 minutes.
3. 3 Beat butter and 1/4 cup plus 2 teaspoons confectioners' sugar in a large bowl with an electric mixer until creamy. Mix in melted chocolate, then beat in egg yolks, one at a time.
4. 4 Beat egg whites in a glass bowl until foamy. Gradually add 1/2 cup plus 2 tablespoons white sugar, and continue to beat until stiff, glossy peaks form.
5. 5 Fold egg whites into chocolate mixture, then fold in cake flour until incorporated. Pour batter into the prepared pan and smooth the top.
6. 6 Bake in the preheated oven until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out dry, about 45 minutes.
7. 7 Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the pan base, 15 to 20 more minutes.
8. 8 While the cake is cooling, make the filling: Bring 1/4 cup water and sugar to a boil in a small saucepan. Cook and stir until sugar has dissolved and syrup is clear, 2 to 3 minutes. Remove from the heat and stir in 2 tablespoons rum.
9. 9 Purée apricot preserves with 1 tablespoon of water in a blender until smooth. Transfer to a saucepan and bring to a simmer over medium heat; cook until thickened, about 2 minutes. Stir in remaining 1 tablespoon rum.
10. 10 Remove the pan base and parchment paper from cooled cake. Carefully slice cake in half horizontally into two layers. Place one layer onto a wire rack; brush 1/3 of the syrup over top, spread with 1/3 of the apricot purée, then top with remaining cake layer. Brush the cake top and sides with remaining syrup, then spread remaining purée over the top and sides. Refrigerate cake on the wire rack until icing is ready.
11. 11 Make the icing: Melt chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes. Remove from the heat and let cool slightly.
12. 12 While the chocolate is melting, bring the cream to a simmer in a small saucepan. Stir cream into melted chocolate until combined. Let cool slightly, stirring often, until icing reaches a spreadable consistency, 5 to 10 minutes.
13. 13 Remove the cake from the refrigerator; set the wire rack over waxed paper to catch any drips. Pour icing over cake and spread over the top and sides, allow excess icing to drip through the rack. Let sit until icing is at room temperature.
14. 14 Carefully transfer cake to a serving platter. Serve at room temperature.

By Amy A