Type what you have

Ingredients

• ✓ apricot jam
• pie crust
• apricot
• white sugar
• almond meal
• confectioners sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
2. 2 Toss apricots with white sugar in a bowl until evenly coated; set aside.
3. 3 Combine almond meal, confectioners' sugar, and egg in a separate bowl until paste-like; spread onto center of pie crust, leaving ½ inch bare crust around edges. Arrange sugared apricots on top almond paste.
4. 4 Fold ½-inch bare crust edge inward over almond paste and apricots, leaving center of galette uncovered. Crimp crust edges with a fork.
5. 5 Bake in the preheated oven until crust is golden brown, about 40 minutes. Brush melted apricot jam over galette. Slice; serve hot.

By Ms Munchie

Ingredients

• ✓ apricot jam
• sweet pastry dough
• cream cheese
• creme fraiche
• white sugar
• egg yolk
• salt
• vanilla extract
• lemon zest
• strawberry
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Ingredients

• ✓ apricot jam
• puff pastry
• butter
• white sugar
• sugar
• egg
• almond flour
• salt
• vanilla extract
• almond extract
• pluot
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
3. 3 Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
4. 4 Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
5. 5 Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
6. 6 Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
7. 7 Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

By John Mitzewich

Ingredients

• ✓ apricot jam
• apple
• water
• brown sugar
• cinnamon
• nutmeg
• water
• cornstarch

Instructions

1. 1 Heat a large skillet over medium-low heat. Peel and core apples. Cut them into quarters, then each quarter into 3 pieces. Add apples to the skillet immediately after they are cut.
2. 2 Add 1/4 cup water, muscovado sugar, jam, cinnamon, and nutmeg. Mix to combine all ingredients and to coat apples evenly. Cover and cook until tender, about 10 minutes. Do not open the lid during this time. Shake the skillet to stir around the apples but do not stir them with utensils.
3. 3 Stir 1 teaspoon water and cornstarch together in a small bowl. Pour slurry into the apples and stir until creamy. Remove from heat. Allow to cool for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ apricot jam
• butter
• white sugar
• egg
• almond extract
• vanilla extract
• all-purpose flour
• almond flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
2. 2 Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
3. 3 Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
4. 4 Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
5. 5 Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

By DREVILFROG

Ingredients

• ✓ apricot jam
• vegetable shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Combine shortening and 1/2 cup sugar in a bowl; cut with a pastry knife until crumbly. Add egg and vanilla; beat with an electric mixer until well combined. Work in 2 cups flour with your hands; knead until stiff and similar in consistency to pie dough.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper or Silpat® mats.
3. 3 Dust a work surface generously with flour and set dough on top. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut into rounds with a 1 3/4-inch cookie cutter or the rim of a glass. For every 2 cookies you cut, use a smaller cookie cutter to cut a hole or shape out of the second cookie; the cut-out cookies will be placed on top of the whole cookies when filled.
4. 4 Re-roll the dough and continue cutting out cookies until all the dough is used up. You should have an equal number of whole and cut-out cookies. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven for 10 minutes; do not let the cookies brown. Remove from oven and allow to cool on the baking sheet for a few minutes before carefully transferring onto wire racks. The cookies will be crumbly and fragile while still hot so handle carefully. Let cool completely.
6. 6 Place remaining 1/2 cup sugar into a bowl. Spread 1/4 to 1/2 teaspoon apricot jam onto each whole cookie, then place a cut-out cookie on top. Dip the filled cookies in sugar until well coated on both sides.

By Abigail Porter Coyle

Ingredients

• ✓ apricot jam
• pie crust
• cream cheese
• white sugar
• egg
• lemon zest
• salt
• apple
• brown sugar
• cinnamon
• almond paste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
3. 3 Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
4. 4 Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
5. 5 Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
6. 6 Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
7. 7 Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
8. 8 Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
9. 9 Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

By afcouwen

Ingredients

• ✓ apricot jam
• almond paste
• butter
• sugar
• egg
• all-purpose flour
• almond extract
• salt
• red food coloring
• green food coloring
• semisweet chocolate

Instructions

1. 1 Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
2. 2 Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
3. 3 In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
4. 4 Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
5. 5 Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
6. 6 Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
7. 7 Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

By Elaine

Ingredients

• ✓ apricot jam
• cooking spray
• vegetable oil
• water
• egg
• double-chocolate brownie mix
• chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan generously with cooking spray.
2. 2 Mix oil, water, and eggs together in a bowl. Stir in brownie mix until just moistened. Spread 2/3 of the batter into the prepared pan.
3. 3 Bake in the preheated oven for 25 minutes.
4. 4 While brownies are baking, warm apricot jam in a small saucepan over medium-low heat.
5. 5 Remove brownies from the oven and sprinkle chocolate chips over top. Spread warm jam over the entire surface. Drop spoonfuls of the remaining brownie batter over the surface of the jam.
6. 6 Return to the oven and continue to bake until edges are dry but brownies still look slightly underdone, 20 to 25 minutes. Remove from the oven and allow to cool.

By Bringhomethebakin'

Ingredients

• ✓ apricot jam
• cream cheese
• white sugar
• key lime juice
• vanilla extract
• crescent roll dough
• butter
• cinnamon sugar
• raspberry
• water
• white sugar
• lemon
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
3. 3 Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
5. 5 While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
6. 6 Let crescents cool and serve with sauce.

By Denise

Ingredients

• ✓ apricot jam
• graham cracker
• butter
• kosher salt
• cream cheese
• neufchatel cheese
• white sugar
• egg
• vanilla extract
• heavy cream
• semisweet chocolate chip
• all-purpose flour
• sweet cherry
• white sugar
• water
• cornstarch

Instructions

1. 1 Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
2. 2 Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
3. 3 Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
4. 4 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
5. 5 Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
6. 6 Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
7. 7 Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
8. 8 Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
9. 9 Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
10. 10 Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

By Suruchi K

Ingredients

• ✓ apricot jam
• cooking spray
• white sugar
• butter
• egg
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C). Spray a small fluted tube pan with cooking spray.
2. 2 Beat sugar and butter together in a bowl using an electric mixer until light and creamy. Add egg and jam; mix until combined. Sift in flour, cocoa powder, and salt; mix thoroughly. Pour batter into the prepared pan. Level the surface of the batter with the back of a spoon.
3. 3 Place pan in the air fryer basket. Cook until a toothpick inserted into the center of the cake comes out cleanly, about 15 minutes.

By Launa

Ingredients

• ✓ apricot jam
• almond paste
• butter
• sugar
• egg
• all-purpose flour
• red food coloring
• green food coloring
• red raspberry jam
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
2. 2 Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
4. 4 Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
5. 5 Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
6. 6 Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

By Penney

Ingredients

• ✓ apricot jam
• all-purpose flour
• butter
• cream cheese
• white sugar
• almond
• lemon zest
• egg
• almond
• confectioners' sugar

Instructions

1. 1 To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
2. 2 To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
3. 3 To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
4. 4 Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.

By Bonnie Fedunec

Ingredients

• ✓ apricot jam
• apple
• lemon
• walnut
• cinnamon
• white sugar
• butter
• egg
• all-purpose flour
• cognac

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
2. 2 Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
3. 3 Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
4. 4 Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
7. 7 Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
8. 8 To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

By Natalia

Ingredients

• ✓ apricot jam
• all-purpose flour
• sugar
• salt
• butter
• egg
• vanilla extract
• apple
• brown sugar
• cinnamon
• walnut

Instructions

1. 1 Make the dough: In a large bowl, mix together flour, sugar, and salt. Cut in butter until mixture is crumbly. Add eggs and vanilla and mix until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
2. 2 While the dough is chilling, make the filling: In a medium bowl, toss apples with sugar and cinnamon. Mix in walnuts.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease sixteen 3-inch tart pans. Remove the dough from the refrigerator and let stand at room temperature for 30 minutes before rolling out.
4. 4 Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle.
5. 5 Carefully fit one circle into each tart pan. Spoon an equal amount of filling into each tart pan. Fold pastry edges over filling. Place filled tarts onto a baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts if desired.

By Punkin

Ingredients

• ✓ apricot jam
• all-purpose flour
• butter
• cream cheese
• apple
• pear
• orange juice
• brown sugar
• cornstarch
• cinnamon
• nutmeg
• cardamom

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or lightly grease a baking sheet for a free-form tart (galette).
2. 2 Whisk flour in a bowl. Cut in cold butter and cream cheese with a knife or pastry blender until the mixture resembles coarse crumbs. When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk. Wrap in plastic, and refrigerate for at least 1 hour.
3. 3 Combine sliced apples, pear, and orange juice in a large bowl. Whisk brown sugar, cornstarch, cinnamon, nutmeg, and cardamom in a small bowl. Toss fruit mixture with sugar-spice mixture.
4. 4 Roll the dough out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange fruit mixture in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
5. 5 Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Brush the tart with apricot jam.

By CULINARYJEN

Ingredients

• ✓ apricot jam
• margarine
• brown sugar
• egg
• self-rising flour
• golden raisin
• currant
• candied cherry
• candied mixed fruit peel
• lemon zest
• mixed spice
• almond paste
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
5. 5 Set the oven's broiler to high.
6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Ingredients

• ✓ apricot jam
• sugar
• egg
• butter
• white vinegar
• ginger
• baking soda
• milk
• all-purpose flour
• milk
• butter
• white sugar
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan.
2. 2 Combine sugar, egg, and butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add milk and flour; beat until batter is smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
4. 4 Make sauce: Combine milk, butter, sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

By Ruby

Ingredients

• ✓ apricot jam
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• semisweet chocolate chip
• pecan
• rum
• water
• sugar
• red food coloring
• yellow food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
4. 4 When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
5. 5 Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

By Barbara

Ingredients

• ✓ apricot jam
• white sugar
• egg
• flour
• baking powder
• baking soda
• salt
• white vinegar
• milk
• sugar
• water
• milk
• butter
• margarine
• vanilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
4. 4 Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

By Olivia

Ingredients

• ✓ apricot jam
• all-purpose flour
• whole wheat flour
• almond meal
• sugar
• lemon zest
• salt
• butter
• buttermilk
• egg yolk
• white sugar
• cornstarch
• milk
• basil
• vanilla extract
• apricot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl; cut in butter with a pastry blender until mixture forms pea-sized crumbs. Stir in buttermilk until dough comes together.
3. 3 Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
5. 5 Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
6. 6 Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
7. 7 Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
8. 8 Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

By cheesemite

Ingredients

• ✓ apricot jam
• blue food coloring
• fondant
• marzipan
• mixed spice
• almond
• self-rising flour
• all-purpose flour
• almond
• molasses
• egg
• brown sugar
• brown sugar
• butter
• butter
• lemon
• orange
• brandy
• candied cherry
• sultana raisin
• raisin
• currant

Instructions

1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member

Ingredients

• ✓ apricot jam
• lime juice
• ancho chile powder
• salt

Instructions

1. 1 Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

By Yoly

Ingredients

• ✓ apricot jam
• honey
• mustard
• orange marmalade

Instructions

1. 1 Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

By Cheryl Gausdal

Ingredients

• ✓ apricot jam
• ham
• brown sugar
• mustard powder

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place ham cut-side down onto a sheet of aluminum foil. Mix brown sugar, apricot jam, and mustard powder together in a small bowl. Brush onto ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose foil around ham and place on a rimmed baking sheet.
3. 3 Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

By ROZ21

Ingredients

• ✓ apricot jam
• cranberry
• sugar
• pecan
• cream cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
3. 3 Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors.
4. 4 To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

By ELIZRA

Ingredients

• ✓ apricot jam
• sour cream
• mayonnaise
• white vinegar
• green onion
• apricot
• celery
• chicken

Instructions

1. 1 In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

By Sara

Ingredients

• ✓ apricot jam
• cornish game hen
• kosher salt
• olive oil
• onion
• apricot
• balsamic vinegar
• pistachio nut
• parsley

Instructions

1. 1 Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
2. 2 Adjust oven rack to upper middle position, and heat oven to 450 degrees.
3. 3 Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
4. 4 Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
5. 5 Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
6. 6 Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ apricot jam
• white wine
• brown sugar
• olive
• olive oil
• red wine vinegar
• caper
• cilantro
• garlic
• caper brine
• olive oil
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
4. 4 Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

By Charles Ross Carozza