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cooking.nytimes.com
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
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These panini with fresh mozzarella cheese, cooked pancetta, and apricot preserves are grilled until melty for a delicious lunch or light dinner.
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This is great way to use extra apricots--it makes a great snack. These will also keep for a long time.
Ingredients: lemon juice, apricots, sugar
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A mixture of oats, brown sugar, and spices is used for both the crust and the crumbly topping of this lightly sweet fresh apricot dessert.
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Kolaches are a Czech recipe that are traditionally made with a yeast dough and fruit filling. In this version a non-yeasted dough is used.
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A cross between a cookie and a candy. Absolutely irresistible.
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Minced dried apricots are combined with brown sugar, coconut and condensed milk in these no-bake balls.
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Rich bars with sweet apricots, these are sure to become one of your favorite desserts.
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This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
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Bits of apricot add a delightful tartness to chocolate chip cookies.
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This frosting is especially devised to be spread on top of the Frosted Apricot Cookie.
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Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.